Kerala

Vellarikka kichadi

Name: Vellarikka kichadi
Total time: 15 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: 1 large finely chopped cucumber; 1 cup beaten curd (plain yogurt, natural yoghurt); 1/3 cup fresh grated coconut; 1 green chilli; 1/2 inch ginger; 1 tsp divided mustard seeds; 2 tsp coconut oil; 1 dried red chilli; 2 sprigs curry leaves; Salt, to taste

Cucumber in coconut yoghurt with a mustard bite. The cool kid of the sadya.

15 minTime

3 gProtein each

mildSpice

The cool kichadi1 chapter · 1 min read

Make it your way

Grandma's wayCucumber, curd, coconut and ground mustard.

The original

114kcalsame

3 gproteinsame

2 gfibresame

15minutessame

Vellarikka kichadi, sadya style.

Per serving, worked out from the ingredient table.

Ingredients

Cucumber1 large, finely chopped

Curd (plain yogurt, natural yoghurt)1 cup, beaten

Fresh grated coconut⅓ cup

Green chilli1

Ginger1.5 cm

Mustard seeds1 tsp, divided

Coconut oil2 tsp

Dried red chilli1

Curry leaves2 sprigs

Saltto taste

Method

3 steps

1Cook cucumber with salt and a splash of water for 3 minutes. Cool.
2Grind coconut, green chilli, ginger and half the mustard to a paste. Mix with cucumber and curd.
3Temper remaining mustard, red chilli and curry leaves in coconut oil and pour over.

Serve it like this

Toss just before serving and bring it to the table cold, so it stays crisp.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala

Vellarikka kichadi

Cucumber in coconut yoghurt with a mustard bite. The cool kid of the sadya.

15 minTime

3 gProtein each

mildSpice

The cool kichadi1 chapter · 1 min read

Make it your way

Grandma's wayCucumber, curd, coconut and ground mustard.

The original

114kcalsame

3 gproteinsame

2 gfibresame

15minutessame

Vellarikka kichadi, sadya style.

Per serving, worked out from the ingredient table.

Ingredients

Cucumber1 large, finely chopped

Curd (plain yogurt, natural yoghurt)1 cup, beaten

Fresh grated coconut⅓ cup

Green chilli1

Ginger1.5 cm

Mustard seeds1 tsp, divided

Coconut oil2 tsp

Dried red chilli1

Curry leaves2 sprigs

Saltto taste

Method

3 steps

1Cook cucumber with salt and a splash of water for 3 minutes. Cool.
2Grind coconut, green chilli, ginger and half the mustard to a paste. Mix with cucumber and curd.
3Temper remaining mustard, red chilli and curry leaves in coconut oil and pour over.

Serve it like this

Toss just before serving and bring it to the table cold, so it stays crisp.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Vellarikka kichadi

Make it your way

Ingredients

Method

Vellarikka kichadi

Make it your way

Ingredients

Method

Make it a meal