Pavakka kichadi is one of the important dish in a Kerala sadya. It is made by fried bitter gourd cooked in coconut and yoghurt sauce. Eventhough bitter gourd tastes bitter, when cooked liked this it would taste different and great.
Let us turn simple bitter gourd into a great dish!
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How to make Pavakka Kichadi
Ingredients
Bitter Gourd (sliced) – 150 gm
Grated Coconut – 70 gm
Green Chilly (chopped) – 5
Curd – 1 Cup
Cumin Seeds – a pinch
Mustard Seeds – 1 1/4 tsp
Coconut Oil – 5 tbsp
Dry Red Chillies – 3
Curry Leaves
Salt
Water
Directions
- To make coconut mixture, blend 70 gm of grated coconut with a pinch of cumin seeds and 4 tbsp of water.
- Add 1/4 tsp of mustard seeds and 1 slitted green chilly and blend it again.
- Coconut mixture is ready.
- To fry the bitter gourd, add 5 tbsp of coconut oil into a pan.
- Once the oil is hot, add 150 gm of sliced bitter gourd.
- Keep stirring in between.
- Once bitter gourd is fried, take it out from the oil. Grind the bitter gourd coarsely, when its cooled.
- Fry the chopped green chillies in the same oil on a medium flame/temperature.
- Once green chillies are fried, remove it from the oil.
- Add 1 tsp of mustard seeds into the same oil.
- When mustard seeds splutter, add dry red chillies and mix.
- Add curry leaves and mix.
- Add the coconut mixture and mix.
- Add 4 tbsp of water and mix.
- Add 3/4 tsp of salt and mix.
- Add fried & coarsely powdered bitter grourd and fried green chilly. Mix it well.
- Add 1 cup of curd and mix. Make sure to switch off the stove.
- Check the taste.
- Pavakka kichadi is ready to serve.
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