Cucumber Rice (vellarikka sadam)

image credit : rakskitchen

  • 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


  • 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.