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Cucumber Kichadi

Recipe for Cucumber Kichadi | Onam Sadhya Recipes | Kerala style cucumber raita, totally different from your regular Cucumber Raita!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course condiments
Cuisine south indian
Servings 4 servings


  • 1 cucumber large (250 grams or so)
  • 1/2 tsp salt
  • 1 green chilli
  • 1 cup yogurt (not very sour)

grind to a paste

  • 2 - 3 tbsps coconut fresh
  • 1/2 tsp cumin seeds
  • 1/4 tsp mustard seeds


  • 2 tsps coconut oil
  • 1/2 tsp mustard seeds
  • 1 red chilli dried
  • 5 - 6 curry leaves , torn


  • Peel, halve and deseed the cucumber. Chop into a fine dice.
  • In a pan, add the diced cucumber with a splash of water (less than 1/4 cup), salt and finely chopped green chilli. Cover and cook until cucumber is soft and water has evaporated.
  • Meanwhile, grind the coconut, cumin, mustard seeds to a paste with 1-2 tbsp of water.
  • Add this paste to the cooked cucumber.
  • Remove into a bowl and cool for 10 minutes.
  • Whisk the yogurt well and mix it into the bowl with the cucumber. Add a pinch of salt if required, as per taste.
  • Heat oil in the pan. Add the ingredients for tempering and transfer over the kichadi.


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