Cucumber Kichadi Recipe – Coconut & Cumin South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Cucumber Kichadi Recipe – Coconut & Cumin South Indian Side Dish

Hey everyone! Today I’m sharing a recipe that’s been a staple in my family for years – Cucumber Kichadi. It’s a wonderfully refreshing side dish, especially perfect for those warm summer days when you want something light and flavorful. Honestly, it’s one of those recipes I first made when I was just starting to experiment in the kitchen, and it’s stuck with me ever since! It’s so easy to whip up, and the combination of cooling cucumber with the warmth of cumin and coconut is just chef’s kiss.

Why You’ll Love This Recipe

This Cucumber Kichadi isn’t just delicious; it’s incredibly versatile. It’s a fantastic way to use up cucumbers from the garden, and it’s a lovely change from the usual raitas and salads. Plus, it comes together in under 15 minutes! It’s a perfect side for rice, roti, or even just enjoyed on its own as a light snack.

Ingredients

Here’s what you’ll need to make this delightful kichadi:

• 1 big cucumber
• 1 cup thick curd (about 240ml)
• ¼ cup grated coconut (about 30g)
• ¼ teaspoon jeera (cumin seeds)
• 1 green chili
• 2 teaspoon coconut oil (about 10ml)
• ½ teaspoon mustard seeds
• 2 red chillies
• 1 small sprig curry leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality, fresh ingredients really makes a difference.

• Cucumber: I prefer using the long, thin Indian cucumbers, but English cucumbers work well too.
• Curd: This is key. You absolutely need thick, hung curd for the right texture. If your curd is too runny, strain it through a muslin cloth for a couple of hours.
• Coconut: Freshly grated coconut is best, but unsweetened desiccated coconut will do in a pinch.
• Green Chili: Adjust the amount of green chili based on your spice preference. I usually use one medium-sized chili.
• Coconut Oil: Don’t skip this! It adds a lovely aroma and flavor that really elevates the dish.

Coconut & Cumin Flavor Profile

The magic of this kichadi lies in the combination of coconut and cumin. Cumin adds a warm, earthy note, while coconut brings a subtle sweetness and tropical aroma. Together, they create a flavor profile that’s both comforting and refreshing.

Regional Variations of Kichadi

Kichadi is a broad term for a dish made with rice and lentils, but it varies hugely across India! This version is more of a South Indian-style “kichadi” – more like a spiced vegetable mix than a traditional rice and lentil porridge. You’ll find variations with different vegetables, spices, and tempering techniques depending on the region.

Using the Right Kind of Cucumber

As I mentioned, I love using Indian cucumbers for this recipe. They have a thinner skin and fewer seeds, which means you don’t need to peel and deseed them as thoroughly. If you’re using a cucumber with thicker skin, definitely peel it!

The Importance of Thick Curd

Seriously, don’t underestimate the importance of thick curd! Runny curd will result in a watery kichadi. The curd provides a lovely creaminess and tanginess, and it helps bind everything together.

Ingredient Substitutions

Don’t have an ingredient? No problem! Here are a few swaps you can make:

• Coconut Oil: You can use any neutral oil like vegetable or sunflower oil.
• Curry Leaves: If you can’t find curry leaves, a small sprig of cilantro will add a fresh, herbaceous note.
• Green Chili: Substitute with a pinch of red chili powder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and deseed the cucumber, then chop it into bite-sized cubes.
2. Next, grind the coconut, cumin seeds, and green chili with minimal water to form a coarse paste. You don’t want it too smooth!
3. In a pan, mix the coconut-cumin paste with the cucumber cubes and sauté until the raw aroma disappears – about 3-5 minutes.
4. Now, whisk the curd until it’s smooth and creamy. Combine it with the cucumber mixture.
5. Time for the tempering! Heat the coconut oil in a separate small pan. Add the mustard seeds and let them splutter. Then, add the red chilies and curry leaves.
6. Pour the hot tempering over the kichadi.
7. Adjust the salt to your liking.
8. Finally, chill the kichadi for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

Here are a few tips to help you make the perfect Cucumber Kichadi:

• Achieving the Perfect Texture: You want the kichadi to be creamy but not mushy. Don’t overcook the cucumber!
• Balancing Spice Levels: Start with a small amount of green chili and add more to taste.
• Preventing a Watery Kichadi: Use thick curd and don’t add too much water when grinding the coconut paste.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Cucumber Kichadi: Substitute the curd with a plant-based yogurt like coconut yogurt or cashew yogurt.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Mild to Spicy): Remove the seeds from the green chili for a milder flavor, or add a pinch of cayenne pepper for extra heat.
• Festival Adaptations (Onam, Ganesh Chaturthi): This kichadi is a wonderful addition to a festive South Indian spread.

Serving Suggestions

Cucumber Kichadi is incredibly versatile! Here are a few ways to enjoy it:

• Serve it as a side dish with rice and dal.
• Pair it with roti or paratha.
• Enjoy it as a light snack or appetizer.
• It’s also delicious with a side of papadums!

Storage Instructions

Leftover Cucumber Kichadi can be stored in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still taste delicious!

FAQs

Let’s answer some common questions:

What is Kichadi and where does it originate?

Kichadi is a classic Indian dish made with rice and lentils. It’s considered a comfort food and is often eaten when someone is unwell. It originates from the Indian subcontinent and has variations across different regions.

Can I make this kichadi ahead of time?

Yes, you can! But I recommend adding the tempering just before serving to keep it fresh and flavorful.

What if I don’t have fresh coconut?

Unsweetened desiccated coconut works just fine. Use about 2 tablespoons.

How can I adjust the sourness of the kichadi?

If you prefer a tangier kichadi, add a squeeze of lemon juice.

Is this dish suitable for a summer meal?

Absolutely! It’s incredibly cooling and refreshing, making it perfect for hot weather.

What are some other vegetables I can add to this kichadi?

You can add grated carrots, chopped tomatoes, or even a little bit of cooked potato.

Enjoy making this recipe! I hope it becomes a favorite in your kitchen too. Let me know how it turns out in the comments below!