Vellarikka Curry (Yellow Cucumber in Coconut Gravy)

My mom usually make vellarikka (yellow cucumber) curry this way with slight difference. Cucumber is skinned, cut into cubes and then cooked with turmeric and red chilli powder.  Ground paste of coconut, cumin seeds and shallots (pearl onions) and crushed mustard are added and finally seasoned with oil, mustard, whole red chilli and curry leaves. Note that butter milk or yogurt is not added to this curry. Serve with rice.
Recipe Courtesy: Simply Spicy

Vellarikka Kichadi / Pachadi (Cucumber in Coconut n Yogurt Gravy)

Kichadi/Pachadi is one of the side dishes in traditional Kerala sadya (feast). There are different varieties of kichadies made with different vegetables. In our part of the world we call this kichadi. In some other parts of Kerala this curry is called pachadi. Pachadi and kichadi have 'totally' different definitions in some other regional cuisines of India. It's all very confusing and I don't want to go into any details! Traditionally cucumber with yellow-orange skin is used for this curry.
Recipe courtesy: Shn's Mishmash I didn't grind mustards seeds with coconut, so mine should be kichadi as per the definition in the blog.

Vellarikka Moru Curry (Cucumber Buttermilk Curry)

Pulisseri (buttermilk curry) is something that I have at home all the time. This time I decided to make this curry instead. Traditionally, cucumber with yellow skin is used for this curry. My mom makes another version of this curry without the yogurt in it. I found this recipe in the blog Kaipunyam. The use of garlic in the curry is new to me and we loved it. Thanks to Tina for the recipe.