Pavakka/Bitter gourd Kichadi

Pavakka Kichadi

Today's recipe is kichadi which is a yogurt-based side dish served with rice. Kichadi is also an integral part of Onam and Vishu Sadhya. I have posted other versions of kichadi with beetroot and okra. Kichadi with pavakka/bitter gourd is tasty and easy to make.

Bitter gourd is a staple vegetable in Indian cuisine. Bitter gourd or bitter melon as the name suggests is bitter. But there are some dishes with bitter gourd that you should give a shot before you write off this bitter vegetable completely. And the best part of pavakka kichadi is that does not taste bitter. Thinly sliced bitter gourd is deep-fried in good flavorful coconut oil, till crispy and then mixed into spiced yogurt. The spiced sour yogurt and the bitter pavakka mix in and combine to construct a flavor profile that makes your taste buds happy! I have always loved this vegetable and I should thank my mom and her endless list of recipes with bitter gourd. She makes pavakka theeyal, pulinkari, kondattam, pavakka pickle,mezhukkupuratti, pavakka varuthathu and of course kichadi. I make this kichadi often and my family loves it.

Now you make ask why bother eating a bitter vegetable? Well because it is good for you. It is closely related to zucchini, squash, and cucumber. Pavakka has an important place in Asian cuisine especially as a vegetable with medicinal properties. It is packed with a rich supply of nutrients and has several impressive health benefits. It is rich in vitamin C, A and folates. It also helps in reducing blood sugar levels and cholesterol levels. It is fiber-rich and is also beneficial for weight loss. Try this recipe, you will surely love it.

How to make Pavakka Kichadi

Cooking time- 25 minutes
Recipe type- side dish/sadhya
Cuisine- Kerala/South Indian

Ingredients
Pavakka/bitter gourd-3
Green chilly-3

Salt to taste

To make a paste
Coconut- 1/4 cup
Yogurt- 1 cup
Cumin- 1/4 tsp
Mustard seeds- 1/4 tsp

To temper
Mustard seeds-1/2 tsp
shallot- 1
Red chilly- 2
Curry leaves
oil

Wash and dry bitter gourd.Cut one side length wise and scoop out the seeds from the center. Cut bitter gourd into thin round slices. Heat half cup of oil in a pan and fry the bitter gourd in batches. Fry till crispy golden brown, and place on paper towels to absorb the excess oil.
Make a fine paste of coconut, cumin and mustard seeds.Mix well with yogurt , green chilly and salt.

Add this paste to the fried veggie and mix well.
Simmer this for a minute or two in low flame and and keep aside.
Heat oil in a pan add mustard seeds and when it splutters add sliced of shallot,red chilly and curry leaves. Fry this till crispy and pour over the curry. Serve with rice.