Pavakka kichadi / Bitter gourd in Yogurt / Nadan pavakka kichadi / Kerala recipe

Last Updated on October 3, 2023

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 🙂

pavakka kichadi, bitter gourd in yogurt curry

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.

bitter gourd curry, pavakka kichadi kerala style nadan food

FAQs

What is pavakka or kaipakka?

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.

What is pavakka kichadi?

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.

Where is Pavakka kichadi served on the banana leaf for sadhya?

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.

Can Pavakka kichadi be made on regular days too?

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.

How to reduce the bitterness of bitter gourd?

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.

Can the bitter gourd seeds be consumed?

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.

pavakka kichadi, kaipakka moru ozhicha kootan, bitter gourd curry

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