Cucumber kichadi/ Vellarikka kichadi

Here is a simple sabzi which is popular in Kerala. It is served as a side-dish with rice. The main ingredients are coconut and curd/yoghurt.

Ingredients:

• Cucumber - 1 ( I have used half)
• Grated coconut - half (take the white outer portion and try to avoid the deeper portion)
• Curd/ Yoghurt
• Green chilies - 2
• Mustard seeds
• Curry leaves
• Dry red chilies - 2
• Salt
• Edible oil

Preparation:

• Peel off the outer layer of the cucumber and chop it finely.
• Boil the cucumber in little water and salt.

• Grind the grated coconut, mustard seeds and green chilies. It should be ground finely.

• Once the cucumber is soft and the color changes, add the ground mix to it and stir well.
• Add more salt to taste if required.
• Cook with closed lid for 5 mins in low flame and turn off the flame.

• Wait for 5-10 mins for the dish to cool down and then add the curd/yoghurt and mix well.
• In a small frying pan, do a 'tadka'. Add edible oil and heat and then add mustard seeds. Once it crackles, add  some curry leaves and dried red chilies. 
• Add tadka to the cooked dish. Kichadi is ready!

This dish is different from the North Indian Khichdi.