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