Fried bitter gourd in ground coconut & yogurt…
This is a Kerala vegetarian dish, one of the side dishes served in Sadya. There are a few Kerala vegetarian dishes that call for ground coconut & yogurt like Pulissery, Kichadi & Pachadi.
For making these dishes a variety of vegetables can be added like bitter gourd, okra, cucumber, beetroot, etc.
What is the difference between Pulissery, Kichadi & Pachadi???
For making pulissery, vegetables like beetroot, cucumber, okra or fruits like mango, pineapple, and ripe plantains can be used. First, the vegetables & fruits have to be cooked, and then ground coconut is added & cooked, finally yogurt is added along with the tempering (coconut oil, mustard seeds, dried red chilies & curry leaves). The requirement for pulissery is that the ground coconut has to be cooked.
Kichadi & Pachadi are almost similar with slight differences.
For making Kichadi, vegetables like bitter gourd & okra are fried, and then ground coconut is added along with yogurt & the tempering. While grinding coconut, mustard seeds are added for Kichadi.
For making Pachadi, vegetables like cucumber, beetroot, lady’s finger & bitter gourd can be used. Vegetable is cooked & then ground coconut is added along with yogurt & the tempering. For Pachadi, while grinding coconut mustard seeds are added.
I love all the Kerala & South Indian bitter gourd dishes, bitter gourd pulikari, bitter gourd theeyal in roasted coconut gravy, thoran, poriyal, kichadi, etc.
I made this Kichadi with bitter gourd, for making this I fried the bitter gourd that way we wouldn’t feel the bitter taste & then combined it with ground coconut & yogurt. Finally, topped with aromatic tempering.
A healthy vegetarian dish served with rice.
Bitter Gourd Theeyal- In Roasted Coconut Gravy Recipe, Click Here
Bitter Gourd Pulikari- Spicy Sweet Tangy Curry Recipe, Click Here
Bitter Gourd Kichadi
- Bitter gourd, sliced- 2 cups
- Green chilies, chopped- 2
- Salt- ½ tsp
- To grind coconut
- Grated coconut- ½ cup
- Mustard seeds- ½ tsp
- Yogurt- 1 tbsp
- For tempering
- Coconut oil- 1 tbsp
- Mustard seeds- 1 tsp
- Dried whole red chilies- 2
- Curry leaves- 6 leaves
- Other ingredients
- Yogurt- ½ cup
- I've sliced the bitter gourd to 2-inch slices.
- If using fresh bitter gourd, half it vertically & remove the seeds & the white pith.
- The seeds are extremely bitter so don't use them.
- To remove most of the bitterness from the bitter gourd, follow the below steps.
- You can cut the bitter gourd into rounds or slice them.
- Slice the bitter gourd & add to a bowl.
- Add ½ tsp salt & combine well, keep aside for 10 minutes.
- After 10 minutes, squeeze the bitter gourd water will ooze out, discard the water it's very bitter.
- Try to squeeze out all the water, that way most of the bitterness can be removed.
- To the bitter gourd, add chopped green chilies & salt, combine well.
- Place a frying pan over medium heat, add some coconut oil.
- Add the seasoned bitter gourd & fry till they turn crispy & golden brown.
- To a blender jar, add grated coconut & yogurt, grind to a smooth paste.
- Now add the mustard seeds to the ground coconut & yogurt, grind for a few seconds till mustard seeds are coarsely ground, don't let the mustard seeds turn into a paste.
- Pour the ground coconut to the fried bitter gourd, combine well.
- Add salt to taste.
- Cook for 2 minutes.
- Remove the pan from the heat.
- In a bowl, take ½ cup yogurt & beat well using a spoon or fork.
- Add the yogurt to the bitter gourd & coconut mixture, combine well.
- Keep it covered.
- Place a small pan over medium heat.
- Add coconut oil, let turn hot.
- Add mustard seeds, let them splutter.
- Add dried red chilies & curry leaves, saute for a few seconds.
- Immediately, pour the tempering over the bitter gourd kichadi.
- Keep the kichadi covered for a few minutes, let the aroma from the tempering infuse into the kichadi.
- Serve this kichadi as a side dish along with rice.
- Instead of bitter gourd, you can add okra or lady's finger cut into round slices.
