Sunday, June 14, 2020



Vellarikka is what cucumber is called in Tamil and Malayalam. One type of cucumber, which we call Magge in my mother tongue Konkani is called, "Mangalooru Southekai" in Kannada.

While, strictly speaking, it is called, "Field Marrow" in India it is variously known as Mangalore Cucumber, Madras Cucumber, Indian Yellow Cucumber and even Malabar Cucumber.

Elsewhere in this blog, you will find other dishes made with Mangalore Cucumber such as:
Today's recipe is for a coconut-based side dish from Kerala, made with Mangalore Cucumber, spices and thick curds. This was shared by my friend, Vidya Shenoy. 

We tried it out today and enjoyed it immensely. 

  • Vellarikka/Mangalore Cucumber/Magge, 1/2 or about 450 gms
  • Thick Curds, 1/4  cup 
  • Salt, to taste
To Grind To A Paste 
  • Coconut Gratings, 1/3 cup
  • Small Onions, 3 
  • Garlic Cloves, 5
  • Green Chillies, 2
  • Cumin Seeds, 1/2 tsp
  • Mustard Seeds, 1 tsp 
Fo the Seasoning:
  • Mustard Seeds, 1/2 tsp
  • Ginger, finely chopped, 1/2 tsp
  • Curry Leaves, 6-8
  • Red Chillies, 2, broken into halves
  • Small Onions, finely chopped, 5 
  • Coconut Oil, 2 tsp 

Wash the Mangalore Cucumber, peel the skin, remove the core and seeds
Cut the Cucumber into small pieces
In a pan, cook the Cucumber pieces in 1/2 cup of water, adding a little salt. Cook until they get done but remain firm. Ensure that they don't get overcooked. Keep aside
In a mixer jar, grind together coconut gratings, 3 small onions, garlic cloves, green chillies and cumin seeds to a fine paste adding a little water
Before removing the paste add 1 tsp of mustard and grind once again 
Remove the ground paste and keep aside
Heat 2 tsp  of coconut oil in a pan and on medium heat add the mustard seeds, when they splutter add the finely chopped ginger, curry leaves, broken red chillies and 5 finely chopped small onions, and sauté till the onions become translucent
Now add the ground masala, mix well and cook for a few minutes till the raw smell goes
To this, add the cooked cucumber pieces, mix well, check for salt and add if required
Cook for a few minutes
Lastly, add the thick curds, mix well and switch off the gas 
Transfer to serving bowl 
Serve Vellarikka Pachadi as an accompaniment to the main meal

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