Malabar Vellaraika Patchadi

Malabar Vellarika Patchadi / Indian Yellow cucumber in coconut paste.

This Malabar Vellari is from the same family as squash. Malabar vellarika is a high moisture vegetable which makes it perfect for patchadi. This type of Vellari is widely used in Kerala foods. The traditional Kerala patchadi is made with coconut paste and curd but in this recipe I made with onions, tomatoes and coconut paste. This dish is colourful, tangy and a great side dish for your meals. My husband loves this vegetable so much and he likes finding creative ways to use veggies in our traditional foods. This recipe requires some chopping work, but it looks beautiful in the resulting dish. For best results, saute the chopped malabar vellarika on low flame and don't overcook them, as they become mushy. The chopped tomatoes and green chillies give the patchadi a beautiful colour. This recipe is made with standard yellow malabar vellarika but it would be equally delicious with any tender summer squash such as dosaikka or green zucchini. 






Malabar Vellarika Patchadi with step by step photos

Prep time : 10 minutes
Cook time : 20 minutes
Total time : 30 minutes
Serves : 4

Ingredients

  •     1 small malabar vellarika
  •     1 onion 
  •     1 tomato 
  •     2 green chilly
  •     1/2 tsp turmeric powder
  •     1 tsp chilly powder
  •     1/4 tsp asafoetida powder
  •     few curry leaves
  •     1/4 tsp mustard seeds
  •     1/4 tsp urid dal
  •     2 tbsp Oil
  •     Salt
For coconut paste
  •     1/4 cup grated coconut
  •     4 small onions
  •     1/2 tsp jeera
    Grind it to a smooth paste.



Cooking Directions

1. Wash and peel the skin from the vellarika and remove the seeds. Chop them finely. Chop the onions and tomatoes finely. Slit the green chilles and chop it. 




2. Heat oil in a kadai and add the mustard and urid dal. When it splutters add the green chillies and chopped onions.



3. Then add the chopped vellarika and saute it for few minutes.



5. When the vellarika turns soft add the chopped tomatoes and saute till the tomatoes turn mushy.



6. Then add the turmeric powder, chilly powder, salt and 1 cup of water. 







7. Allow them to cook for 10 to 15 minutes. Then add the asafoetida powder and ground coconut paste. 




8. Mix them well and add the curry leaves and give it a boil for 5 minutes or till the raw smell of the coconut paste disappears. 



If you try this recipe for Malabar Vellaraika Patchadi send us your comments below and share the recipe for your friends and family.






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