Cucumber rice | Vellarikka sadam

 Cucumber rice | Vellarikka sadam | vellarikkai sadham | how to make Cucumber rice |  easy lunch recipe | variety rice recipe |  healthy and tasty rice | lunch box recipe | 10 mins rice| no onion no garlic rice Check out the Cucumber rice video and If you like the video pls SUBSCRIBE to my channel

Vellarikka sadham

Easy and tasty Vellarikkai sadam is the perfect summer special from South Indian cuisine. With cooked rice, flavorful rice can be prepared within 10 minutes.

South Indian cucumber rice

If you are looking for a quick beginner-friendly recipe this is perfect. Be it a quick simple weekday meal or travel food or lunch box/tiffin box recipe for kids' school or office this great choice. if you are a big fan of coconut rice, you will love this rice. this version of cucumber rice is inspired from Raks kitchen

Tips to grate the cucumber

I have used baby cucumber so grated without peeling the skin. I have grated them diagonally so that the cucumbers are in big thin pieces. avoid fine grating as it might turn mushy and watery while cooking. If you are using big cucumber, peel the skin but grate them into big pieces as I did.

CAN I USE LEFTOVER RICE FOR cucumber VARIETY RICE?

yes, it is one perfect way to finish leftover rice/ cold rice. If you are using leftover rice make sure you keep the rice at room temperature for some time. Warm the rice, spread the rice on a plate then use it.

Can I skip coconut?

No coconut gives the best flavor to the rice. I would highly recommend not skipping it

FLUFFY RICE

If you are making Kalandha sadham with freshly cooked rice make sure you spread the rice on a plate till the steam goes off. I generally add a few drops of oil while cooking rice as it helps fluffy rice. You can also add sesame oil while cooling rice

WHAT KIND OF RICE SHOULD I USE?

I generally use Sona masoori rice/ raw rice. You can also use basmati rice, brown rice or hand pound rice, or millet. Cook the rice well but not mushy. Avoid al dente cooking for better digestion.

WHAT TASTES BEST WITH vellarikka SADAM?

Rice tastes best with varuval variety, curd based kuzhambu, kootu variety curd based recipes, pickle varieties, vadam varieties, savory bakshanam, masala vada or pakoda

VARIETY RICE RECIPES IN TMF

NO ONION NO GARLIC KALANDHA SADAM

coconut-based recipes

summer special recipes

Ingredients

Cool rice

3 cups cooked rice

1/4 teaspoon sesame oil

Temper

1 tablespoon coconut oil

1/2 teaspoon mustard seeds

1 tablespoon urad dal

Curry leaves few

1 tablespoon chana dal

Cucumber rice

1/2 teaspoon ginger

2 Green chilli

1/2 teaspoon asafoetida

1 cup coconut

1+1/2 cup baby cucumber grated lengthwise

Required salt

Coriander leaves few

1/4 teaspoon lemon juice

How to make cucumber coconut rice with step-by-step pictures

• first, add cooked rice and sesame oil to a wide plate; cool completely

• Add oil to a wide heavy bottomed pan and heat on medium flame

• Furthermore, add cashews and peanuts; mix well and roast till they start to change color

• Add mustard seeds, urad dal, chana dal, and curry leaves; splutter

• Furthermore add ginger, green chilli, and asafoetida; mix well and roast

• Add coconut; mix well and saute for 1 minute till moisture evaporates and slightly changes color

• Furthermore, add cucumber; mix well and saute for 1+1/2 minutes

• Add rice; give a quick mix

• Furthermore, add salt; mix well and cook for 1 minute

• Turn off the stove

• Finally, sprinkle coriander leaves and lemon juice; mix well

cucumber rice

vellarikai sadham

No ratings yet

Print Pin Comment

Ingredients

Cool rice

• 3 cups cooked rice
• 1/4 teaspoon sesame oil

Temper

• 1 tablespoon coconut oil
• 1/2 teaspoon mustard seeds
• 1 tablespoon urad dal
• Curry leaves few
• 1 tablespoon chana dal

Cucumber rice

• 1/2 teaspoon ginger
• 2 Green chilli
• 1/2 teaspoon asafoetida
• 1 cup coconut
• 1 +1/2 cup baby cucumber grated lengthwise
• Required salt
• Coriander leaves few
• 1/4 teaspoon lemon juice

Instructions

• first, add cooked rice and sesame oil to a wide plate; cool completely
• Add oil to a wide heavy bottomed pan and heat on medium flame
• Furthermore, add cashews and peanuts; mix well and roast till they start to change color
• Add mustard seeds, urad dal, chana dal, and curry leaves; splutter
• Furthermore add ginger, green chilli, and asafoetida; mix well and roast
• Add coconut; mix well and saute for 1 minute till moisture evaporates and slightly changes color
• Furthermore, add cucumber; mix well and saute for 1+1/2 minutes
• Add rice; give a quick mix
• Furthermore, add salt; mix well and cook for 1 minute
• Turn off the stove
• Finally, sprinkle coriander leaves and lemon juice; mix well

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

1. I have used baby cucumber so grated without peeling the skin. I have grated them diagonally so that the cucumbers are in big thin pieces. avoid fine grating as it might turn mushy and watery while cooking. If you are using big cucumber, peel the skin but grate them into big pieces as I did
2. perfect way to finish leftover rice/ cold rice. If you are using leftover rice make sure you keep the rice at room temperature for some time. Warm the rice, spread the rice on a plate then use it
3. coconut gives the best flavor to the rice. I would highly recommend not skipping it
4. If you are making Kalandha sadham with freshly cooked rice make sure you spread the rice on a plate till the steam goes off. I generally add a few drops of oil while cooking rice as it helps fluffy rice. You can also add sesame oil while cooling rice
5. I generally use Sona masoori rice/ raw rice. You can also use basmati rice, brown rice or hand point rice, or millet. Cook the rice well but not mushy. Avoid al dente cooking for better digestion

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!