Vellarikkai Pacchadi Recipe | Cucumber Raitha Recipe

Whole Food Plant Based Recipes

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Try our Cucumber Raitha and let us know if anyone could tell the difference.

Vellarikkai Pacchadi or Cucumber Raitha is a hugely popular accompaniment to a range of flavoured and spiced rice dishes including pulao, biriyani, and bisi bele bath. This recipe, like all our recipes shows how one can make this delicious raitha without using any dairy.

Try our Cucumber Raitha and let us know if anyone could tell the difference.

Vellarikkai Pacchadi / Cucumber Raitha Recipe

Course: Course 1: Raw or Side Dishes at Lunch & Dinner
Cuisine: Indian, North Indian, South Indian, Tamil
Prep Time: 10 minutes
Servings: 2 people

INGREDIENTS

  1. 1/2 Cucumber
  2. 1/2 cup Cashews
  3. 1/2 Green Chili
  4. 1 tsp Miso Paste
  5. 1/2 Lemon Peeled
  6. 1/4 cup Coriander Leaves Chopped, loosely packed

INSTRUCTIONS

  1. Chop cucumber into tiny pieces. Slit green chili along its length.
  2. Grind cashews with lemon to a powder in a high powered blender. Add water and grind to a smooth paste. Add miso paste and blend well.
  3. Mix cashew cream, slit green chili and chopped cucumber. Garnish with plenty of coriander leaves. Serve fresh!

Nutrition Science Highlights of WFPB Vellarikkai Pacchadi / Cucumber Raitha Recipe:

  1. Why miso paste? Miso paste is fermented & salted soya bean paste. Maximum recommended salt intake is 3 grams per day per person. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use less than 3.75 grams of salt per day and add 37.5 to 40 grams of soya beans in any dishes, spread through the day!
  2. Why not dairy? Dairy products have been found to be associated with increased risk of chronic diseases, such as diabetes mellitus, hypertension, obesity, asthma, PCOS, and heart disease. We can still enjoy our milk, cream, and butter though - as long as they are made from whole plant foods!

Dr Achyuthan Eswar
Lifestyle Physician & Co-founder, NutritionScience.in, PHC Lifestyle Clinic & SampoornaAhara.com Plant-based Kitchen

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