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Home > Traditional Kerala recipes > Pavakka kichadi / Bittergourd in Yogurt / Nadan pavakka kichadi / Kerala recipe

Pavakka kichadi / Bittergourd in Yogurt / Nadan pavakka kichadi / Kerala recipe

Last Updated on June 21, 2013

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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.

 

Ingredients:

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

 

Method:

1.Wash and cut bitter gourd into two ,remove seeds and  slice each half into very thin slices.
2.Heat coconut oil -( few spoons) and fry the gourd pieces till crisp and brown.Or heat two tsp of oil and saute gourd till it is slightly brown then sprinkle some water cover and steam it till tender and cooked.That way u can reduce oil (but it will tender not crisp).Add salt  and keep aside
3.Grind the coconut , cumin , green chili and turmeric powder,  little salt adding yogurt to a coarse mixture adding 1/2 glass water(optional) .
4.Heat the mixture when one bubble comes remove from flame.
5.In another pan heat coconut oil -2 -3 tsps add mustard when it crackles add whole red chili ,curry leaves when it becomes crisp pour it onto the curry.
6.When the gourd pieces and the curry is slightly cool mix both together and add a very small pinch of sugar
Serve it along with rice and other curries ,thoran etc..

Note :

  • 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.

Update
One of my  dear readers PKT  have suggested a brilliant idea of replacing fresh bitter gourd with dried one (kondattam/ vattal) to reduce bitterness.

If only everyday was a festival or feast day! Since it is not the pavakka  kichadi is ideal for a simple Sunday lunch to go with Kerala rice ,fish fry and some mezhukupuratti.

PS: A full plate of rice simply shows  our love for serving a meal .Please don’t mistake it as our portion sizes everyday:))

 Oh almost forgot… here is a parcel that came for me recently any guess on what it could be ??? and there is a impatient one trying to open it:))

Hope to hear from you guys.

Meena

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Filed Under: Granny's recipes, Indian curry, Sadhya Recipes, Traditional Kerala recipes

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Comments

  1. Chitz

    June 21, 2013 at 5:49 pm

    That's an ipad??? Or a tab?? Tell me fast pls 🙂 This recipe is something new to me or as u said the name differs in different parts of Kerala.. Have not heard of using pavakka in moru curry… But am soo happy that u shared this.. I was looking for new recipes with bitter gourd and here comes urs.. Bookmarked.. And ur platter of kuthari choru & meen varuthathu is tempting me now !!

    Reply
  2. Meena Kumar

    June 21, 2013 at 6:26 pm

    Hey Chitz,suspense annu ,gadget alla more valuable thing :)It is really surprising to find so many variation in moru curries in such a small state right!
    Hope you will try it and let me know .

    Reply
  3. Navaneetham Krishnan

    June 21, 2013 at 6:37 pm

    Bitter gourd is cooked for my other's half diabetics and yogurt is something I must have everyday. When both of these are combined, its a dish we both simply love. The Asian flavors are so alive as I can see from the pictures.

    Reply
  4. Meena Kumar

    June 21, 2013 at 6:53 pm

    Nava,thank you I spent a lot of time perfecting my Asian cooking skill:)

    Reply
  5. Reni

    June 21, 2013 at 10:01 pm

    Never knew that u cud add bitter gourd to moru curry ! looks healthy and flavorful ! does the curd help with alleviating the bitterness ?:)is that a kitchen gadget in that pack???

    Reply
  6. Meena Kumar

    June 21, 2013 at 11:19 pm

    Reni,curd does help in reducing bitterness.No dear :))

    Reply
  7. Rekha Vengalil

    June 22, 2013 at 1:28 am

    Aiyo ravile kothippikkukayano? Looks delicious and the pictures look wonderful..
    I know what's in the pack but not telling you 😉

    Reply
  8. Preeti Jaipal

    June 22, 2013 at 9:12 am

    ohhh wow… something new and interesting recipe Meena, as i always make stuffed bitter gourd, which is quite common in north india, next time i will gonna make this!!!

    Reply
  9. Priya

    June 22, 2013 at 7:10 am

    'Grumble grumble grumble, why am I not having this for lunch today' is what the tummy is saying Meena. That pavakka kichadi is something that has been forgotten for long here! We do it a bit different – No turmeric powder! (Although, I think it does give a welcome colour to it.)Pinne kurachu chuvannulliyum idum. I'm so going to fry some fish and do a Kerala meal for lunch tomorrow! If I can get a bitter gourd, then I will make this too 🙂

    And what is in that pack? Hey, didn't you win Rafee's event some time back? Is it her gift? 🙂

    Reply
  10. Meena Kumar

    June 22, 2013 at 4:48 pm

    He heee…Rekha its always the other way round u cook and I drool :).
    Really !!

    Reply
  11. Meena Kumar

    June 22, 2013 at 4:51 pm

    He heee.. Priya.. I am glad the pics are pushing u to make a nadan lunch.
    Good catch dear!!

    Reply
  12. Meena Kumar

    June 22, 2013 at 4:54 pm

    Preeti,If the stuffed karelas did not need so much of oil I would have made that often.Please try and lemmee knoww…

    Reply
  13. Sapana Behl

    June 22, 2013 at 6:59 pm

    Kichdi with bitter gourd ., wow must be amazing!

    Reply
  14. Meena Kumar

    June 22, 2013 at 10:31 pm

    Ya curd does reduces bitterness.

    Reply
  15. Meena Kumar

    June 22, 2013 at 10:42 pm

    Thank you,Meena.

    Reply
  16. Meena Kumar

    June 22, 2013 at 10:48 pm

    Sapana,thank you.

    Reply
  17. Divya Shivaraman

    June 22, 2013 at 6:48 pm

    am sure using bitter guard with curd would reduce the bitterness…morukari with this is something new

    Reply
  18. Meena Selvakumaran

    June 22, 2013 at 6:50 pm

    this is very new to me ,thanks for sharing ,it is easy and simple.

    Reply
  19. Rafeeda AR

    June 23, 2013 at 7:19 am

    i always get to learn different kerala curries, because we people from “malabar” only know how to make fish curry!!! 😀 i love that last pic, can't wait to see ur post darling… xoxo..

    Reply
  20. Shabbu

    June 23, 2013 at 8:27 am

    Yummy pavakka kichadi..perfect with rice..

    Reply
  21. Veena Theagarajan

    June 24, 2013 at 6:56 am

    nice combo.. bitter gourd looks too good.

    Reply
  22. Nilu A

    June 24, 2013 at 12:54 pm

    Bittergourd in Yogurt looks lovely.. Very unique and tempting Meena 🙂

    Reply
  23. Kitchen Queen

    June 24, 2013 at 6:36 pm

    Combo works with me. Love karelas now can make it this way.

    Reply
  24. Priya Kheroun Tessy

    June 26, 2013 at 1:38 am

    Meena, thats my H's favourite, only difference as u said, its white in colour. Have tried the same with kaipakka kondattam..those who prefer a lil bit less bitterness can go for it I guess. Thanks for posting this recipe and reminding me that I have not made this since ages. And the parcel..is it a cookery book?

    Reply
  25. Meena Kumar

    June 26, 2013 at 3:09 am

    He hee Rafee..fish curry is always a life saver!.Thank you dear.

    Reply
  26. Meena Kumar

    June 26, 2013 at 3:10 am

    Thank you,Shabbu.

    Reply
  27. Meena Kumar

    June 26, 2013 at 3:12 am

    Veena thank you and thanks for stopping here:)

    Reply
  28. Meena Kumar

    June 26, 2013 at 3:12 am

    Nilu ,thank you.

    Reply
  29. Meena Kumar

    June 26, 2013 at 3:13 am

    Linsy I know! combos work with me too.Thanks dear.

    Reply
  30. Meena Kumar

    June 26, 2013 at 3:18 am

    Thank you dear.Ya I guess I will put an update saying about the kondattom idea.Hmm.. clever guess that is absolutely right:))

    Reply
  31. Anupa Joseph (Palaharam)

    June 29, 2013 at 5:44 pm

    I love the second pic…aa kichadi kooti choru unnan thonnunu 🙂

    Reply
  32. Meena Kumar

    June 30, 2013 at 5:42 am

    He heee satyam Anupa!I too liked that shot but just to give an idea of how it looks I put the rest.

    Reply
  33. Ambreen (Simply Sweet 'n Savory)

    July 14, 2013 at 3:57 pm

    Interesting recipe, delicious kichadi for bitter-gourd lovers!

    Reply
  34. Meena Kumar

    July 17, 2013 at 4:23 am

    Thank you, Ambreen.

    Reply

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