Pavakka Kichadi - Crispy Bitter Gourd In a Coconut Yogurt Sauce
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)
- 1 bitter gourd halved vertically, deseeded and sliced thinly
- 1/2 tsp brown mustard seeds
- 8-10 curry leaves
- 1/3 cup coconut oil
- 1/4 cup grated fresh coconut
- 1/2 cup yogurt
- 2-3 Thai green chillies
- 1/2 tsp cumin seeds
- salt to taste
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.
Calories: 825kcal | Carbohydrates: 19g | Protein: 6g | Fat: 84g | Saturated Fat: 71g | Cholesterol: 15mg | Sodium: 366mg | Potassium: 536mg | Fiber: 7g | Sugar: 10g | Vitamin A: 860IU | Vitamin C: 248.9mg | Calcium: 199mg | Iron: 1.5mg