A tangy and lightly spiced coconut yogurt sauce topped with crispy fried bitter gourd, this Pavakka Kichadi is a must have for any Sadya ( a traditional Kerala feast)
Sadya or the traditional Kerala feast, is one well thought of feast with all different kinds of flavors – sweet, sour, spicy, bitter – everything coming together in the most wonderful way in about a dozen or so dishes. The star of all these dishes are the different vegetables. Coconut, yogurt, tamarind, cumin and chillies add the different taste profiles to these vegetable dishes, keeping the inherent taste of the vegetable intact. When all these are mixed together with rice in various proportions, based on the diner’s individual tastes, each mouthful is a burst of flavor.
In this Pavakka Kichadi, the bitter gourd is sliced thinly and deep fried to crispy. It is then added to a slightly spicy and tangy mixture of coconut, yogurt, cumin and chillies to work as a wonderful accompaniment to the other sweet and spicy vegetables dishes and pickles that are served in a sadya.
Here are some other Kerala Sadya recipes that you may like:
- Avial
- Ada Pradhaman
- Semiya Payasam
- Pineapple Pachadi
- and many more can be found here under - Kerala Sadya Recipes
Pavakka Kichadi – Crispy Bitter Gourd in a Coconut Yogurt Sauce – The Recipe
Ingredients:
- 1 bitter gourd, halved vertically, deseeded and sliced thinly
- ½ teaspoon brown mustard seeds
- 8-10 curry leaves
- ⅓ cup coconut oil
- ¼ cup grated fresh coconut
- ½ cup yogurt
- 2-3 Thai green chillies
- ½ teaspoon cumin
- salt, to taste
Method:
Heat the coconut oil and add the mustard seeds to it. Once they splutter, add the curry leaves and bitter gourd slices to it. Once the bitter gourd slices are crispy fried, take the mustard seeds, bitter gourd and curry leaves out from the oil with a slotted spoon into a bowl. Do not drain the oil too much.
Grind the coconut, yogurt, chillies and cumin to a smooth paste and mix in the salt. Move to a serving bowl and top with the fried mustard seeds, bitter gourd and curry leaves.
This can be served at room temperature. Do not warm it up as the yogurt will separate.
Pavakka Kichadi - Crispy Bitter Gourd In a Coconut Yogurt Sauce
Ingredients
- 1 bitter gourd halved vertically, deseeded and sliced thinly
- ½ teaspoon brown mustard seeds
- 8-10 curry leaves
- ⅓ cup coconut oil
- ¼ cup grated fresh coconut
- ½ cup yogurt
- 2-3 Thai green chillies
- ½ teaspoon cumin seeds
- salt to taste
Instructions
- Heat the coconut oil and add the mustard seeds to it. Once they splutter, add the curry leaves and bitter gourd slices to it. Once the bitter gourd slices are crispy fried, take the mustard seeds, bitter gourd and curry leaves out from the oil with a slotted spoon into a bowl. Do not drain the oil too much.
- Grind the coconut, yogurt, chillies and cumin to a smooth paste and mix in the salt. Move to a serving bowl and top with the fried mustard seeds, bitter gourd and curry leaves.
- This can be served at room temperature. Do not warm it up as the yogurt will separate.
Nutrition
Leave a Reply