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

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