Vellarikka Pachadi is a traditional Kerala dish made from yellow cucumber (vellarikka), coconut, green chilies, and yogurt, tempered with mustard seeds and curry leaves. It has a creamy texture with a mild spiciness and a hint of tang from the yogurt, beautifully balanced by the sweetness of fresh coconut. Visually, it’s a light yellow curry flecked with mustard seeds and green herbs, offering a fresh and inviting appearance. Vellarikka is rich in water content, aiding hydration and digestion, while the yogurt promotes gut health. This pachadi is a staple in Kerala Sadya—especially during festivals like Onam and Vishu—served alongside rice and other vegetable preparations. Its cooling nature makes it perfect for hot climates and festive feasts.

Ingredients
1 medium to large cucumber, washed, peeled and chopped
1/4 cup water
1/4 cup grated coconut
1/4 tsp cumin seeds (sabut jeera, jeeragam)
1 green chilli, chopped
1/2 tsp mustard seeds (sarson, kadugu)
1/2 cup beaten yogurt
Unrefined salt to taste
1/4 tsp mustard seeds (for tempering)
1 dried red chilli
1 sprig curry leaves
Method
Add grated coconut, cumin seeds, 1/2 tsp mustard seeds and green chilli
Add 2-3 tbsp of water and grind to a paste
Set aside
Add chopped cucumber to a pan with 1/4 water
Put on low – medium flame and cook for 5-6 minutes
Stir occasionally
Let most of the water evaporator
Add ground coconut paste and salt
Mix well for 2 – 3 minutes on low flame
Remove from flame and cool
Add beaten yogurt
Mix well and set aside
Heat a pan and add 1/4 tsp mustard seeds
Once the mustard seeds begin to splutter, add dried red chilli (broken into two) and curry leaves
Roast for a few seconds till the curry leaves and chilli turn crisp
Do not burn
Add to the cooked cucumber and mix well
Serve with brown/red/millet rice and sambar or similar wet dish mixed into the rice
Enjoy!