Vellarikka Pachhadi | Madras Cucumber Sweet Sour Tangy Gravy

The sweet spicy tangy mouth watering flavour of this Pachhadi!!!!!hmmmmmmmm.....YUM! This is my favourite Pachhadi as it has all the flavours well balanced and in sync!

Any SouthIndian Festive lunch spread will have Pachhadi in some form like Vendakkai Thaiyr Pachhadi, Vellarikka Pachhadi. Katrikai Pachhadi, Vazhathandu Pachhadi, Vellarikai Pachhadi, Mango Pachhadi.....already drooling as I am enlisting the inclusive list!

INGREDIENTS

1 medium size Vellarikai | Madras Cucumber, peeled and cut into small, thin slices (approx 200 gms)

1 small marble size Imli | Tamarind

1 tsp Haldi | Turmeric Powder

1 tblsp Vellam | Gur | Jaggery, grated

For Masala

3 tblsp Fresh Coconut, grated

2 Green chillies, finely chopped

For Tempering

1/2 tsp Rai | Mustard Seeds

1 sprig Kadhi Patta | Curry Leaves

1 Sukhi Lal Mirch | Dried Red Chilli

1/2 tsp Oil

To taste Salt

METHOD

• For Masala
• Grind grated coconut and green chillies to a fine paste, Add very little water to enable grinding. Keep aside.
• Soak Imli in little hot water for 30 minutes. Extract the pulp and keep aside.
• In a vessel add Vellarikai slices, imli extract, haldi and salt. Add sufficient water to enable vellarikai to cook. Place vessel on high flame and once Pachhadi comes to a boil, cook on low flame.
• Once Vellarikai is cooked, add Masala and gur. Mix well. Once the gur has melted and the Pachhadi comes to a boil, switch off the gas.
• Prepare a tempering by heating oil in a small pan.
• When oil is hot, add rai, curry leaves and red chilli. Once rai crackles, pour tempering on top of Vellarikka Pachhadi. Mix well.
• Transfer to a serving bowl.
• Serve hot.

Vellarika Pachhadi is a wonderful accompaniment and can be had along with Steamed Rice, Roti | Paratha,

We enjoyed it today along with Steamed Rice and Gobi Paratha!

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.