Pavakkai Kichadi

Pavakkai Kichadi is a bitter neutralized milky side dish made by cooking bitter gourd with tempered onion & spices, grind coconut and then blended with curd. Pavakkai Kichadi also called as Pavakkai Pachadi is one of the dishes prepared for Onam Sadhya and is the tasty form of Pavakkai that is relished by people who do not like bitterness of Pavakkai.
Pavakka Kichadi or Pachadi is a very easy dish made with bittergourd,coconut and curd as main ingredients.Pavakka Kichadi is one of the dishes prepared for Onam Sadya.I am trying to post the missed out Onam Sadya Items this year.I have already posted Vellarika Kichadi so this year I tried this Pavakka Kichadi.I was a bit scared of the bitterness, as I didn’t deep fry bittergourd but still the pachadi turned out nice and edible,a mild bitterness was there which I actually liked it 🙂 I made this today and we had it as such and it was so refreshing to have this raita along with breakfast 🙂

Check out other Onam Sadya Dishes
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Pavakkai Kichadi

Pavakkai Kichadi is a bitter neutralized milky side dish made by cooking bitter gourd with tempered onion & spices, grind coconut and then blended with curd. Pavakkai Kichadi also called as Pavakkai Pachadi is one of the dishes prepared for Onam Sadhya and is the tasty form of Pavakkai that is relished by people who do not like bitterness of Pavakkai.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings3 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup bitter gourd chopped finely
• 1 cup thick curd
• 5 small onion sliced
• 2 teaspoon coconut oil
• salt to taste

TO GRIND TO A PASTE:

• 1/4 cup fresh grated coconut loosely packed
• 1 green chilli chopped roughly
• 1/4 teaspoon mustard seeds

TO TEMPER:

• 1 teaspoon coconut oil
• 1/2 teaspoon mustard seeds
• 2 small red chilli
• a small sprig curry leaves

Instructions

• Wash bitter gourd well, then slightly scrap the sides. Cut it into half, I used only 1 half. Now further slit open.
• Scrap out the seeds and discard them. Now make thin slices and cut them into small cubes.
• Heat oil in a pan, add chopped bitter gourd and saute. Keep sauteing in low medium flame.
• Meanwhile get all the ingredients listed under ‘to grind’ in a mixer jar along with little water grind it to a semi fine paste as shown, Set aside.
• Keep sauteing the bitter gourd.
• Once it is nicely browned like below add coconut paste cook for few mins until raw smell leaves. This may take just few mins 3-5mins. Set aside to cool.
• In tadka kadai heat oil – add the ingredients listed under ‘to temper and let it splutter, Set aside. Now add sliced onions, fry till golden brown.
• Beat curd well using a hand whisk, add required salt and add it to cooked bitter gourd coconut mixture.
• Add fried onions and tadka items, give a quick mix and serve. This step is done off the stove.
• Garnish with fried onions and Serve chilled as a side dish.

Notes

• Beating the curd is a must before adding to the curry.
• I reserved a little of the tempering for garnish which actually was good while eating as the crunch was there.
• If you are scared about curdling switch off cool down a bit then add curd as I did.
• Adding coconut oil gives nice flavour to the curry so don’t skip it.
• You can even deep fry bitter gourd.

Nutrition Facts

Pavakkai Kichadi

Amount Per Serving (75 g)

Calories 152 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 7g44%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 11mg4%

Sodium 95mg4%

Potassium 417mg12%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 8g9%

Protein 5g10%

Vitamin A 514IU10%

Vitamin C 75mg91%

Calcium 123mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Pavakkai Kichadi Step by Step

1. Wash bittergourd well, then slightly scrap the sides.Cut it into half, I used only 1 half.Noe further slit open.
   
2. Scrap out the seeds and discard them.`Now make thin slices and cut them into small cubes
   
3. Heat oil in a pan, add chopped bittergourd and saute.Keep sauteing in low medium flame.
   
4. Meanwhile get all the ingredients listed under ‘to grind’ in  a mixer jar along with little water grind it to a semi fine paste as shown,Set aside.Keep sauteing the bittergourd.
   
5. Once it is nicely browned like below add coconut paste cook for few mins until raw smell leaves.This may take just few mins 3-5mins.Set aside to cool.
6. In tadka kadai heat oil – add the ingredients listed under ‘to temper and let it splutter,Set aside.Now add sliced onions,fry till golden brown.
7. Beat curd well using a hand whisk, add required salt and add it to cooked bittergourd coconut mixture.
8. Add fried onions and tadka items, give a quick mix and serve.This step is done off the stove.

Garnish with fried onions and Serve chilled as a sidedish.

Expert Tips

• Beating the curd is a must before adding to the curry.
• I reserved a little of the tempering for garnish which actually was good while eating as the crunch was there.
• If you are scared about curdling switch off cool down a bit then add curd as I did.
• Adding coconut oil gives  nice flavour to the curry so don’t skip it.
• You can even deep fry bittergourd.