Vellarikkai Pacchadi

Vellarikkai Pacchadi by Roopa Padmanabhan


  1. Cucumber – 1/2 Cup grated
  2. Yoghurt – 2 Cups
  3. Mustard Seeds – 1 Teaspoon
  4. Oil – 1 Teaspoon

For Coconut Paste


  1. Fresh coconut – 2 Teaspoons
  2. Green Chilly – 1
  3. Hara Dhania – 1 Teaspoon


Beat the yoghurt. Add the salt, cucumber and the ground coconut paste.  Mix well. Temper with mustard seeds. Serve chilled.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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