Bitter gourd, yogurt and coconut, makes a unique combination of flavors known as Pavakka kichadi, a traditional sadhya special curry. The bitter gourd in yogurt coconut sauce is the perfect combination of tangy flavor of yogurt complimenting the bitterness of the gourd.
Bitter gourd kichadi is for all those who can stand a little bit of bitterness in food 🙂
CONTENTS (JUMP TO ) :
- Understanding Kerala food
- WHY YOU SHOULD TRY THIS RECIPE?
- FAQs
- Ingredients list
- Steps for making pavakka kichadi
- Points to remember
- Other must - try Kerala yogurt based recipes
UNDERSTANDING KERALA FOOD :
Bitter gourd is a tropical produce. One plant (creeper) yields fruit in just 3-4 months making it a popular summer crop. Various cuisines use bittergourd, especially in South Asian, Southeast Asian, and some African dishes.
You may know by now how people from North and South of 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 Pavakka kichadi is usually served for traditional Kerala sadhya. A slightly runny version, on other days to pour on top of rice. This yellow yogurt base curry can replace kurukku kaalan/ kati kaalan in some regions. Okay before you start thinking if is this served in your 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.
Why you should try this recipe?
Bitter gourd in yogurt is an easy side dish to whip up when you run out of your regular options.This curry goes well with plain rice and it can replace popular raita or flavored yogurt preparations on any given day.BEST DIABETIC FRIENDLY SUMMER VEGGIE SIDE DISH with spicy meat curries.
- TASTE: The bitterness of the gourd combined with the cooling yogurt sauce is really delicious. Elevated by the fragrance of coconut oil. Unique flavor of cumin and green chili stands out in this recipe.
- TEXTURE: Crispy bitter gourd with creamy yogurt and coconut combination is really awesome.
- TIME: It only takes 10-15 minutes only to make this curry.
- EASE: Uses ingredients that are easily available. If you hate bitter gourd then try with other veggies like Ripe mango, green mango, pineapple, okra, Taro root/ colocasia , yam etc.
FAQs
Pavakka or kaipakka is the Malayalam name for the Indian bitter gourd. An alkaline vegetable packed with disease fighting nutrients. It is available in many shapes and sizes, dark green and light green. Dark green bitter gourd are very bitter. They do get less bitter as they mature. Mostly light green long ones have less bitter taste and often used for making curries in Kerala homes.
Pavakka kichadi is a yellow thick curry made with Indian bitter gourd, yogurt and coconut as the main ingredients. Coarsely ground cumin and green chili are the only used flavoring spices usually added. The curry is not boiled for long after the ground mixture is added. Pavakka kichadi is usually served for Kerala sadhya, the traditional feast.
Pavakka kichadi is served on the top half left side of the leaf after the pickles varieties like instant mango pickle, ginger pickle and lemon pickle . It is one of the traditional 'todu curry' served with rice. This yellow curry is served towards Thiruvananthapuram side instead of katti kalan /kurukku kaalan. Atleast 10-15 such thick curries and stir fries are served on the leaf for the feast. The serving size is a 2-3 tsps only.
Pavakka kichadi is a dish is usually made for Kerala sadya (feast). But it can be made on regular days too. Make it thick if you are going to serve on the banana leaf for sadhya so it would stay in place and pourable consistency if u are making on other days.Whenever I make spicy Kerala dishes with rice I try to mellow down the heat with such yogurt based side dishes.
Cut the bitter gourd into thin slices then apply some sea salt keep aside for half an hour. Discard the salty water that oozes out of the vegetable and quickly wash once and it is ready to be used. Remember most nutrients are water soluble and are lost in this salting process hence it is a good idea to avoid this step. Bitter is good for the body.
Bitter gourd seeds are edible. Tender seeds cooked along with gourd in curries taste delicious. Mature ones can be baked until crisp. Raw seeds are never consumed as such.
wHere is a typical Kerala style meal picture. Rice, Idichakka thoran (Jackfruit stir fry). String beans stir fry, Tender mango pickled
Here is how the post first looked when I posted the recipe in June of 2013. Since then I made a lot of updates on the blog but my love for traditional food remains the same.
On regular hot sunny days pavakka kichadi is ideal. I make it often for a 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:))
Ingredients list :
Steps for making bitter gourd in yogurt curry :
Baking method to make bitter gourd part easily:
Stove top frying method :
Fry bitter gourd in oil and continue with the curry making process.
Stove top steaming method :
REMEMBER THESE POINTS :
- If steam cooking bitter gourd our intent dry so do not pour too much water to cook. If there is too much water the veggie will cook fast and turn mushy.
- If you cook the curry for long after adding the coconut and yogurt paste it will loose its flavor. Allow the curry to slightly heat up not even see a boil.
- Allow the water in the veggie to dry up before adding yogurt mix so the curry can turn out thick.
- There is no water add to the coconut yogurt mixture.
- The yogurt and coconut should be in room temperature else it won't grind properly. Remember to grind it first and then add green chili to a quick whip to break it into few pieces that is all.
- If you allow the curry to boil for long the coconut and yogurt will curdle and split.
STORAGE :
Make the curry just before serving. Kichadi tastes best fresh. As it sits the curry can turn tart but very much edible. Refrigerate leftovers. The curry can turn rancid in hot climate even on refrigeration. So do not make ahead !
Other yogurt based curries to try with :
Ripe mango, green mango, pineapple, okra, Taro root/ colocasia , yam, amaranth stem etc
Other bitter gourd recipes to try from this blog :
Bitter gourd tamarind curry - Pavakka puli kuzhambu
Bittergourd curry without coconut - Kaipakka pulincurry
Stuffed bitter gourd - Karela barwaan
Pavakka kichadi / Bitter gourd in yogurt
Ingredients
- 2-3 Bitter gourd
- 1/2 cup Coconut grated
- 1/2 tsp Cumin - a small pinch
- 1-2 Green chili
- 1 cup Yogurt / curd Really sour
- 1/2 tsp Turmeric powder
- 1 tbsp Coconut oil Enough to get the okra crispy
Seasoning :
- 1 tsp Mustard seeds
- 1-2 Whole red chili
- few sprigs Curry leaves
- Salt to taste
- 2-3 Tsp Coconut oil
Optional ingredient
- a pinch Sugar to balance the bitter flavors
Instructions
- Wash and cut the bitter gourd pat dry on a dry towel thoroughly until all the moisture is gone. Cut it into 2 remove the seeds if mature then cut each half into very thin slices for even cooking and crispy texture.
- Heat coconut oil and fry the bitter gourd till crisp and slightly brown. Add salt and keep aside. OR you may bake or air fry the okra slices.
OR
- Bake method : Bake the bitter gourd slices adding turmeric powder salt and a tsp of coconut oil on a greased tray at @375 ° F for 20 minutes or slightly longer until crisp and brown as seen above. Keep an eye as it may get burnt fast. Time may vary by the thickness of slice.
OR
- Steam method : Cut the bitter gourd into slightly thicker slices add 1/2 cup water turmeric salt and green chili and cook until soft so you don't have to fry in oil.
- Grind the coconut first , then add cumin and turmeric powder, little salt adding yogurt to a coarse mixture adding 1/2 glass water(optional).Add green chili towards last so its not ground to paste.
- Heat the mixture on low flame when one bubble appears immediately remove from flame to stop further boiling.
- In another small pan heat coconut oil -2 -3 tsps add mustard when it crackles add whole red chili,c urry leaves when it becomes crisp pour it onto the curry.
- When the bitter 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..
Notes
- Allow the water in the veggie to dry up before adding yogurt mix so the curry can turn out thick.
- There is no water add to the coconut yogurt mixture.
- The yogurt and coconut should be in room temperature else it won't grind properly. Remember to grind it first and then add green chili to a quick whip to break it into few pieces that is all.
- If you allow the curry to boil for long the coconut and yogurt will curdle and split.
How you will give our family favorite recipe a try and let us know.
Meena
Chitz
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 !!
Meena Kumar
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 .
Navaneetham Krishnan
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.
Meena Kumar
Nava,thank you I spent a lot of time perfecting my Asian cooking skill:)
Reni
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???
Meena Kumar
Reni,curd does help in reducing bitterness.No dear :))
Rekha Vengalil
Aiyo ravile kothippikkukayano? Looks delicious and the pictures look wonderful..
I know what's in the pack but not telling you 😉
Preeti Jaipal
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!!!
Priya
'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? 🙂
Meena Kumar
He heee...Rekha its always the other way round u cook and I drool :).
Really !!
Meena Kumar
He heee.. Priya.. I am glad the pics are pushing u to make a nadan lunch.
Good catch dear!!
Meena Kumar
Preeti,If the stuffed karelas did not need so much of oil I would have made that often.Please try and lemmee knoww...
Sapana Behl
Kichdi with bitter gourd ., wow must be amazing!
Meena Kumar
Ya curd does reduces bitterness.
Meena Kumar
Thank you,Meena.
Meena Kumar
Sapana,thank you.
Divya Shivaraman
am sure using bitter guard with curd would reduce the bitterness...morukari with this is something new
Meena Selvakumaran
this is very new to me ,thanks for sharing ,it is easy and simple.
Rafeeda AR
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..
Shabbu
Yummy pavakka kichadi..perfect with rice..
Veena Theagarajan
nice combo.. bitter gourd looks too good.
Nilu A
Bittergourd in Yogurt looks lovely.. Very unique and tempting Meena 🙂
Kitchen Queen
Combo works with me. Love karelas now can make it this way.
Priya Kheroun Tessy
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?
Meena Kumar
He hee Rafee..fish curry is always a life saver!.Thank you dear.
Meena Kumar
Thank you,Shabbu.
Meena Kumar
Veena thank you and thanks for stopping here:)
Meena Kumar
Nilu ,thank you.
Meena Kumar
Linsy I know! combos work with me too.Thanks dear.
Meena Kumar
Thank you dear.Ya I guess I will put an update saying about the kondattom idea.Hmm.. clever guess that is absolutely right:))
Anupa Joseph (Palaharam)
I love the second pic...aa kichadi kooti choru unnan thonnunu 🙂
Meena Kumar
He heee satyam Anupa!I too liked that shot but just to give an idea of how it looks I put the rest.
Ambreen (Simply Sweet 'n Savory)
Interesting recipe, delicious kichadi for bitter-gourd lovers!
Meena Kumar
Thank you, Ambreen.