Yellow Cucumber / Vellarikka Pacha Theeyal


2 cups vellarikka / yellow cucumber
12-15 shallots
2 green chillies, chopped
1 1/2-2 tsp kashmiri chilli powder
3/4 tsp coriander powder
1/2 tsp turmeric powder
gooseberry sized tamarind
1 cup grated coconut
1/2 tsp cumin seeds
2 sprig curry leaves
salt to taste
1 tsp mustard seeds
4 dry red chillies
1 tbsp coconut oil


  1. Peel and chop vellarikka into small cubes and keep it aside.
  2. Soak gooseberry sized tamarind in 1/4 cup of water and keep it aside.
  3. Grind grated coconut, cumin seeds and few curry leaves together to a paste adding little water and keep it aside.
  4. In a pan, add chopped vellarikka, shallots, green chillies, chilli powder, coriander powder, turmeric powder and salt and cook adding about 2 cups of water.
  5. Add tamarind extract and mix well and allow to boil for 5 minutes.
  6. Reduce the flame and add ground paste and mix well. Adjust the salt and allow to boil at low flame.
  7. Heat coconut oil in a pan and splutter mustard seeds, 2 sliced shallots, dry red chillies and curry leaves and fry.
  8. Add this seasoning to the curry and mix well. Serve with rice…

Leave a Reply

Your email address will not be published. Required fields are marked *