Kerala Bitter Gourd Kichadi Recipe - With Coconut & Yogurt
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4 People
Ingredients
  • Bitter gourd, sliced- 2 cups
  • Chili powder- 1 tsp
  • Turmeric powder- ⅛ tsp
  • Green chili, chopped- 1
  • Salt- ½ tsp
  • To grind coconut
  • Grated coconut- ½ cup
  • Mustard seeds- ¼ tsp
  • Cumin seeds- ½ tsp
  • Yogurt- ¼ cup
  • For tempering
  • Coconut oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Dried whole red chilies- 2
  • Curry leaves- 6 leaves
  • Other ingredients
  • Yogurt- ½ cup
Instructions
  1. I've sliced the bitter gourd to 2-inch slices.
  2. If using fresh bitter gourd, half it vertically & remove the seeds & the white pith.
  3. The seeds are extremely bitter so don't use them.
  4. To remove most of the bitterness from the bitter gourd, follow the below steps.
  5. You can cut the bitter gourd into rounds or slice them.
  6. Slice the bitter gourd & add to a bowl.
  7. Add ½ tsp salt & combine well, keep aside for 10 minutes.
  8. After 10 minutes, squeeze the bitter gourd water will ooze out, discard the water it's very bitter.
  9. Try to squeeze out all the water, that way most of the bitterness can be removed.
  10. To the bitter gourd, add chili powder, turmeric powder, chopped green chili & salt, combine well.
  11. Place a frying pan over medium heat, add some coconut oil.
  12. Add the seasoned bitter gourd & fry till they turn crispy & golden brown.
  13. Transfer to a plate lined with paper towel, keep them aside.
  14. To a blender jar, add grated coconut, mustard seeds, cumin seeds & yogurt, grind to a smooth paste.
  15. Pour the ground coconut to the fried bitter gourd, combine well.
  16. In a bowl, take ½ cup yogurt & beat well using a spoon or fork.
  17. Add the yogurt to the bitter gourd & coconut mixture, combine well.
  18. Add salt & mix well.
  19. Keep it covered.
  20. Place a small pan over medium heat.
  21. Add coconut oil, let turn hot.
  22. Add mustard seeds, let splutter.
  23. Add dried red chilies & curry leaves, saute for a few seconds.
  24. Immediately, pour the tempering over the bitter gourd kichadi.
  25. Keep the kichadi covered for a few minutes, let the aroma from the tempering infuse into the kichadi.
  26. Serve this kichadi as a side dish along with rice.
  27. Instead of bitter gourd, you can add okra or lady's finger cut into round slices.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/kerala-bitter-gourd-pavakka-kichadi-recipe-with-coconut-yogurt/