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Cucumber Pachadi, also known as “Vellarikka Pachadi,” is a traditional Kerala dish that holds a special place in the hearts of Malayalis during the festival of Onam. Among the many delectable dishes that grace the Onam Sadhya (traditional feast), Cucumber Pachadi stands out as a refreshing and tangy delight that perfectly embodies the essence of this joyous occasion. This simple dish beautifully blends the coolness of cucumber with the tanginess of yogurt, creating a symphony of flavors that’s both


• 1 medium-sized cucumber, peeled and finely chopped

• 1 cup yogurt (preferably sour)

• 1/4 cup grated coconut

• 1-2 green chilies, finely chopped

• 1/2 teaspoon mustard seeds

• A pinch of asafoetida (hing)

• A few curry leaves

• 2 teaspoons oil (preferably coconut oil)

• Salt, to taste For Tempering:

• 1 teaspoon mustard seeds

• 1/2 teaspoon fenugreek seeds

• 2 dried red chilies

• 1 tablespoon oil

• A few curry leaves


1. In a mixing bowl, combine the chopped cucumber, grated coconut, green chilies, and yogurt. Mix well to create a uniform mixture. Add salt to taste and set aside.

2. Heat 2 teaspoons of oil in a small pan. Add mustard seeds and let them splutter. Add a pinch of asafoetida and curry leaves. Sauté briefly.

3. Pour the tempering over the cucumber and yogurt mixture. Mix everything together gently.

4. In a separate pan, heat 1 tablespoon of oil for tempering. Add mustard seeds and let them splutter. Add fenugreek seeds, dried red chilies, and curry leaves. Sauté until the fenugreek seeds turn slightly brown.

5. Pour this tempering over the cucumber mixture and gently combine.

6. Your Cucumber Pachadi is now ready to be served as a refreshing accompaniment to the Onam Sadhya or as a delightful side dish for any meal.

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