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Cucumber kichadi recipe

Cucumber kichadi recipe a quick sidedish made as a part of Onam Sadya.
Course Side Dish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Sharmilee J


  • 1 big cucumber
  • 1 cup thick curd
  • salt to taste

To grind to a coarse mixture:

  • 1 no green chilli
  • 1/4 cup grated coconut
  • 1/4 tsp jeera

To temper:

  • 2 tsp coconut oil
  • 1/2 tsp mustard seeds
  • 2 nos red chillies
  • a small sprig curry leaves


  • Wash cucumber, peel off the skin and remove the seeds. Chop them into bite sized cubes.
  • In a kadai boil water add cucumber with required salt...Just cook till it becomes dry,Set aside.Grind the ingredients listed under 'to grind' to a semi coarse paste.
  • Add the coarse paste to the cucumber and mix well.Saute till raw smell leaves.Switch off. Add salt and whisk curd.
  • Add curd to cucumber mixture and give a stir.Temper the items in coconut oil and pour the seasoning to the pachadi.Adjust salt if required.
  • Serve chilled with any variety rice.


  • Dont add more water while cooking cucumber as it may get mushy.
  • You can alternatively grate cucumber and use them in the kichadi.
  • Adjust green chillies according to your spice level.