Bitter gourd kichadi for all those who can stand a little bit of bitterness 🙂
You know how people from North and South Kerala still continue to differ on recipes of kichadi and pachadi. I guess there is no right or wrong ,what’s in the name when you relish the curry right!!! Really thick version of this curry is usually served for feasts.Okay before you start thinking is this served in my place.. I will come back with the white recipe soon if ur side of Kerala does not serve this for Sadhya!!!:))
I can tell you that pavakka kichadi has perfect balance of flavors with salty,sweet ,sour and of course lil bitterness.This age old recipe comes to you directly from our Granny.
We generally use white bitter gourd to make kichadi at home but I have used green ones here which have a really strong bitter taste.
Bitter gourds-3 small
Coconut grated- 1/2 cup
Jeera/ cumin- a small pinch
Green chili- 1-2
Yogurt / curd- 1 cup(really sour)
Turmeric powder-1/2 tsp
Mustard- 1/2 tsp
whole red chili-1 -2
Curry leaves -a few
Salt to taste
Small pinch of sugar
Use coconut oil
- Add bitter gourd to curry when both have cooled down or the curry will taste slightly more bitter.
- You may make it very thick or little bit watery to pour on top of rice.
- I prefer the cover and cook method to deep frying one for all the nutritional value.
One of my dear readers PKT have suggested a brilliant idea of replacing fresh bitter gourd with dried one (kondattam/ vattal) to reduce bitterness.
PS: A full plate of rice simply shows our love for serving a meal .Please don’t mistake it as our portion sizes everyday:))
Hope to hear from you guys.