Vellarikka Kichadi Recipe, How to make Cucumber Kichadi

A cooling Kerala yogurt curry with cucumber, coconut, and curry leaves, this kichadi is a must-have in the Onam sadya.
Growing up in Dubai, my teenage years were filled with memories of Kerala food. From Friday feasts with nei soru (ghee rice) to simple homely dishes, those meals shaped my love for the comforting flavors of God’s Own Country. Among the many Onam sadya dishes, cucumber kichadi always stood out to me. Its cooling yogurt base, the crunch of cucumber, and the aroma of coconut oil and curry leaves made it the perfect companion to the spiced curries on a banana leaf. Even today, this kichadi brings back those warm Dubai days when Kerala food was a constant at our table.

A Bite of History – Vellarikka Kichadi

In the grand Onam sadya, every dish has its own place and purpose — from fiery pickles to mellow curries. Kichadi is one such dish that often gets mistaken for pachadi. While both are yogurt-based, pachadi usually has a sweeter note with fruits like pineapple or banana, whereas kichadi is savory and spiced with green chilies and coconut. Traditionally made with vegetables like cucumber, bitter gourd, or okra, kichadi was meant to bring a cooling balance to the otherwise rich and heavy sadya spread. The generous use of coconut oil and curry leaves also reflects the deep roots of Kerala’s coastal cuisine, where freshness and aroma are just as important as flavor.

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Ingredients role in Cucumber Kichadi

Ingredient	Role in the Dish
Cucumber (Vellarikka)	Brings freshness, crunch, and a cooling effect — balances the richness of the sadya.
Curd (Yogurt)	Creamy base that adds tang and natural probiotic goodness; keeps the dish refreshing.
Grated Coconut	Lends body, sweetness, and earthy depth; a hallmark of Kerala cooking.
Green Chilies	Heat and brightness; cuts through the cool yogurt for balance.
Mustard Seeds	Used in both grinding and tempering; adds sharp, nutty pungency that defines kichadi.
Cumin Seeds	Enhances aroma and aids digestion, pairing well with yogurt.
Curry Leaves	Infuses a burst of South Indian fragrance and authenticity.
Dried Red Chili	Adds smokiness and mild heat in the tempering.
Coconut Oil	Traditional finishing touch that gives Kerala dishes their signature aroma.
Salt	Balances all flavors and highlights the freshness of cucumber.

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Vellarikka Kichadi Recipe, How to make Cucumber Kichadi

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Side DishCuisine: Kerala, South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Cucumber Kichadi (Vellarikka Kichadi) is a classic Onam Sadya dish made with cucumber, coconut, and yogurt, tempered with curry leaves and coconut oil for an authentic Kerala flavor.

Ingredients for Vellarikka Kichadi

1 nos. 1 Cucumber (peeled, deseeded, finely chopped or grated)
1 cup, 1 Thick curd (yogurt) (whisked, not sour)
To grind:
½ cup, ½ Grated coconut
2–3 2–3 Green chilies (adjust to spice)
½ teaspoon, ½ Cumin seeds
Salt, to taste
Tempering:
½ teaspoon, ½ Mustard seeds
1 sprig 1 Curry leaves
1 or 2 nos. 1 or 2 Dried red chili
1 tablespoon, 1 Coconut oil (authentic flavor)

Directions to make Cucumber Kichadi

Cook the cucumber
Peel and dice cucumber into very small cubes.
Cook in a pan with a 1/4 cup of water and salt until just soft (do not overcook).
Make the coconut paste
Grind together grated coconut, green chilies, cumin seeds, and ½ tsp mustard seeds with little water to a smooth paste.
Combine
Add this paste to the cooked cucumber and simmer for 2–3 minutes.
Switch off the heat and let it cool slightly.
Stir in whisked curd (yogurt). Mix gently.
Tempering
Heat coconut oil.
Splutter ½ tsp mustard seeds, then add dried red chili and curry leaves.
Pour over the kichadi and mix.

Notes

1 cup = 250 ml

Directions to make Cucumber Kichadi sith step by step images

Cook the cucumber
Peel and dice cucumber into very small cubes. Cook in a pan with a splash of water and salt until just soft (do not overcook).
Make the coconut paste
Grind together grated coconut, green chilies, cumin seeds, and ½ tsp mustard seeds with little water to a smooth paste.
Tempering
Add this paste to the cooked cucumber and simmer for 2–3 minutes. Heat coconut oil. Splutter ½ tsp mustard seeds, then add dried red chili and curry leaves. Pour over the kichadi and mix.
Combine
Switch off the heat and let it cool slightly. Stir in whisked curd (yogurt). Mix gently.

Authentic Vellarikka Kichadi made with cucumber, yogurt, and coconut tempering – classic Kerala recipe for Onam feast. — Cucumber Kichadi/ Vellarikka Kichadi by Sandhya Riyaz

Pro Tips to make tasty and perfect Vellarikka Kichadi

Don’t overcook cucumber: Cook just until soft but still holding shape; mushy cucumber will spoil the texture.
Add curd after cooling: Let the cucumber-coconut mix cool slightly before adding yogurt to avoid curdling.
Use fresh, thick curd: Homemade or well-set curd works best for a creamy, non-watery kichadi.
Always temper in coconut oil: The authentic Kerala aroma comes only from coconut oil and curry leaves.
Make just before serving: Kichadi tastes freshest when prepared on the same day of the feast.

Serving Suggestions

Traditionally served as part of Onam Sadya on a banana leaf, alongside avial, olan, thoran, sambar, and payasam.
Works beautifully as a side dish with Kerala-style ghee rice (nei soru) or plain steamed rice.
Can also be paired with adipoli Kerala porottas for a modern, homely twist.

FAQs – Cucumber Kichadi

Q. What is the difference between pachadi and kichadi in Kerala Onam Sadya?

A. Pachadi is usually sweet and made with fruits like pineapple or banana, while kichadi is savory, spiced with chilies and mustard, and made with vegetables like cucumber, bitter gourd, or okra.

Q. Can I make cucumber kichadi without coconut?

A. Coconut is traditional and adds body, but in a pinch, you can skip it and just use yogurt, cucumber, and tempering — though the authentic Kerala flavor will be milder.

Q. How to prevent curd from splitting in cucumber kichadi?

A. Always cool the cucumber-coconut mixture before adding curd, and never boil after adding yogurt. Use thick curd at room temperature.

Q. Can cucumber kichadi be prepared ahead of time for Onam Sadya?

A. Yes, you can cook the cucumber and coconut paste earlier, but mix in the curd only before serving to keep it fresh and creamy.

Q. What other vegetables can be used in Kerala-style kichadi for Onam?

A. Besides cucumber (vellarikka), you can make kichadi with bitter gourd (pavakka), okra (vendakka), or even beetroot for variety in the sadya spread.