Friday, March 19, 2010

Vellarikka Pachadi

Raw cucumber - 2 cups, cut into small pieces
Tomato - 1 large, cut into small pieces (optional)
Turmeric powder – ½ teaspoon (optional)
Chilli powder – 1 teaspoon (optional)
Salt to taste
Coconut – 1 cup, grated
Green chillies – 3/4
Cumin seeds – 1 teaspoon
Mustard seeds – 2 teaspoons
Curd – ½ cup
Red chillies – 2
Fenugreek – 1 pinch
Curry leaves
Oil – 1 tablespoon

Grind the coconut, green chillies, cumin seeds and the curd.
When it is ground well, add 1 teaspoon mustard seeds and grind once more.
Boil the cucumber, and tomatoes along with the turmeric and chilli powders. When the water content is reduced, add salt and the ground paste. Mix well and cook for 5 minutes. Take off the stove.
Heat oil in a pan. Add the rest of the mustard seeds. When they crackle, add the fenugreek, red chillies and curry leaves. Pour this seasoning over the cooked vegetables.

1. Tomatoes, turmeric powder and chilli powder are optional.
2. You can add water according to the amount of gravy you need.
3. You can add curd according to sourness you need.

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