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Cucumber Kichadi

Cucumber Kichadi | Vellarikka Kichadi

Diced cucumber smothered in a creamy coconut and silken tofu gravy seasoned with ground mustard seeds.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Sadhya, Side Dish
Cuisine Indian, Kerala
Servings 5 people


  • 1 1/2 cups cucumber diced
  • 1 green chili slit
  • salt to taste

Coconut Mixture

  • 1/2 cup grated coconut
  • 1/2 box (12.3 oz) soft silken tofu regular tofu will also work
  • 1-2 tbsp lemon or lime juice juice from approximately 1/2 of a lime or lemon
  • 1/2 tsp mustard seeds
  • 1 green chili
  • 1/4 cup water


  • 1/2 tsp mustard seeds
  • 1 dried whole red chili
  • 1 sprig curry leaves
  • 1 tbsp unrefined coconut oil


  • Peel, deseed, and dice the cucumber. Typically Malabar cucumber's are used to make this curry but I've made it with other types of cucumbers too and they work just fine.
    Diced cucumber
  • Add diced cucumber, slit green chili and salt along with around 1/4 cups of water and cook on low.
  • While the cucumber is cooking, add all the coconut mixture ingredients to a blender.
    Coconut mixture
  • This is the kind of silken tofu I usually use. Since it's shelf-stable it's convenient to keep a few in the pantry.
    Silken tofu
  • Blend to a smooth paste.
    Coconut paste
  • Add the coconut paste to the cooked cucumber and mix well.
  • Cook for another minute or two.
  • Meanwhile, heat coconut oil in a pan, when it's hot add mustard seeds, whole red chili, and curry leaves. When you put the curry leaves in be prepared for a lot of spluttering. You can put a lid on right afterward for a few seconds to prevent all the mustard seeds from popping out and to protect yourself from splattering oil.
  • Mix in the tempered oil into the cucumber mixture and enjoy!
    Cucumber Kichadi
Keyword Glutenfree, Non Dairy