Cucumber rice, easy vellarikka sadam

Cucumber rice, easy vellarikka sadam

When we went to Dubai couple of years back, the cucumber we had there in hummus platter etc was really good. Then once we came back to Singapore, started to buy these Japanese cucumber. We just mix salt and pepper to have it as dip or salt and chilli powder last summer and enjoyed it.

This summer I just have started to buy cucumber regularly. I made a salad and had one sitting in fridge probably waiting to make a raita. Being a big fan of variety rice and given the fact it has been ages since I made variety rice, when I saw Divya’s cucumber rice, I just drooled and wanted to try it out very badly.

Ingredients

  • 1 cup rice Cook and cool down
  • 1 cup cucumber grated
  • 1 cup coconut grated
  • 4 green chillies slit
  • 1 tsp ginger chopped
  • 2 tbsp coriander leaves
  • 8 cashews

To temper

  • 2 tbsp coconut oil
  • 1/2 tsp mustard
  • 1 tsp urad dal
  • 2 tsp chana dal
  • 1 pinch asafoetida generous
  • 1 sprig curry leaves

Instructions

  • Wash rice and pressure cook for 4 whistles with 2 & 1/2 cups water.
  • Once done invert to a broad vessel and spread gently to cool down. You can add a drizle of coconut oil or sesame oil to ease grains separate.
  • Wash and peel the cucumber. Cut into small portions.Grate all the sides surrounding the center portion, leaving the seeds. I used my julienne grater.
  • Measure 1 cup and set aside. Gather other ingredients needed.
  • Heat a pan/ kadai with coconut oil. First roast cashews and set aside.
  • In the same oil, splutter mustard followed by all other ingredients under ‘to temper’.
  • Add grated coconut and roast for a minute without changing its colour.
  • In goes the grated cucumber, little salt and cook until the cucumber turns translucent.
  • Add cooked rice and required salt. Mix thoroughly.
  • Lastly add coriander leaves and give it a mix, switch off the flame. Garnish with roasted cashews.

Video

Notes

  • Instead of green chillies, red chillies can be used. Number of chillies can be adjusted according to one’s spice level.
  • She haven’t used asafoetida, so it’s optional.Use large grater so that cucumber gives texture in the dish.

Cucumber rice method:

  1. Wash rice and pressure cook for 4 whistles with 2 & 1/2 cups water.
  2. Once done invert to a broad vessel and spread gently to cool down. You can add a drizzle of coconut oil or sesame oil to ease grains separate.
  3. Wash and peel the cucumber. Cut into small portions. Grate all the sides surrounding the center portion, leaving the seeds. I used my julienne grater.
  4. Measure 1 cup and set aside. Gather other ingredients needed.
  5. Heat a pan/ kadai with coconut oil. First roast cashews and set aside.
  6. In the same oil, splutter mustard followed by all other ingredients under ‘to temper’. Add grated coconut and roast for a minute without changing its colour.
  7. In goes the grated cucumber, little salt and cook until the cucumber turns translucent.
  8. Add cooked rice and required salt. Mix thoroughly.
  9. Lastly add coriander leaves and give it a mix, switch off the flame. Garnish with roasted cashews.

Serve hot with any spicy side dish. We had with potato curry, onion pickle. Pair it with fryums and it’s just tastes great.

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