Cucumber Curry / Vellarikka Pacha Theeyal

Cucumber Curry / Vellarikka Pacha Theeyal

My in-laws gave an amusing introduction about vellarikka pacha theeyal in huby’s childhood days. He survived more than 10 -15 years on vellarikka theeyal and won’t get bore on this curry but with one condition: only cucumber - no other veggies. Usually vellarikka theeyal is made with cheerathandu or tomatoes. Now I too cook with cucumber only.

Ingredients:

Cucumber – sliced square shape – 1 cup

Green chillies – 1, sliced into 2-3 pieces

Tamarind – lemon size

Salt – for taste

To grind:

Coconut grated – 2 cups (medium)

Shallots /small onion – 2 nos

Chilli powder – 1 tsp

Turmeric powder – 1 tsp

Cumin seeds – 1 tsp

To temper:

Coconut oil – 1 tbsp

Shallot – 1, chopped into small pieces

Mustard seeds – 1 tsp

Curry leaves – a sprig

Red chilli – 1

Method:

Cook sliced cucumber and green chilli in a heavy bottomed pan with salt and tamarind juice. Grind the items listed under ‘to grind’ with water in a mixer into a smooth paste. Heat oil in a cheenachutty /wok – add mustard seeds to splutter, and then chopped shallots, fry till it turns golden brown. Now add curry leaves and red chilli toss well - pour grinded paste and cooked cucumber into it. No need to boil just heat it, your theeyal is ready to serve.

Note:  Tamarind and salt depends on your taste and add it before tempering.