Pavakkai Kichadi Recipe

Pavakkai Kichadi is a mild side dish made using bitter gourd, curd, coconut and some basic spices. The recipe has little bitter taste but it gets balanced so well with the smooth curd and light coconut flavor. The texture turns creamy and soft, and when you mix with hot rice, it feels so soothing and comforting to have.

This dish is good even for people who does not like pavakkai much, because the bitterness gets reduced a lot once it is mixed together with curd and coconut paste. The coconut paste adds body and the tempered onions give small crunch in every spoon. I like how the flavors mix together, little bitter, little sour, but overall a tasty one.

Jump to:

• About Pavakkai Kichadi
• Pavakkai Kichadi Ingredients
• How to make Pavakkai Kichadi Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Pavakkai Kichadi

Pavakkai Kichadi or Pavakkai Pachadi is a simple Kerala style curry made with bitter gourd, curd, coconut paste and mild tempering. It is mostly prepared during festival time, especially for Onam feast. This dish is light and slightly thick in texture with mix of smooth and chunky taste.

The main taste comes from curd and coconut, which blends together and reduces strong bitter taste. The tempering of mustard seeds, curry leaves and onion gives nice aroma and slight spicy punch. When served cold, the kichadi tastes even better as the flavor settles down well.

Some people make few changes according to their own taste. Some deep fry bitter gourd to make it crisp and less bitter, while others sauté it just light. Few like to add more coconut paste to make it thick like chutney type, some make it thin like curd curry. You can always adjust curd sourness or spice level to match your liking.

I usually make this pavakkai kichadi during weekends or when I get fresh bitter gourd from market. It is one dish that taste nice with rice and paruppu curry too.

Pavakkai Kichadi Ingredients

• Bitter gourd - I have used finely chopped pieces so that it cooks fast and mix well with curd. It gives light bitter taste which gets balanced later. You can also use small cubes if you like bit of crunch.
• Thick curd - I used homemade thick curd, it make the dish creamy and cool. Slightly sour curd also works good for more tangy taste.
• Small onion - Fried onion gives little crunch and sweet balance to the dish. If small onion is not available, you can use regular one also.
• Coconut oil - I used coconut oil for tempering which give strong Kerala flavor. If you don't not like the smell, you can use any other cooking oil too.
• Fresh grated coconut - I used freshly grated one for smooth texture. It gives light sweetness and rich taste, frozen coconut also fine.
• Green chilli - Adds small spice and balances the richness of curd. You can add more or less depend on your spice level.
• Mustard seeds - Just little mustard add light tang and typical pachadi taste. I usually grind along with coconut.
• Coconut oil - Used for tempering which give nice aroma. It also make dish feel more traditional.
• Mustard seeds - These pop in oil and spread strong smell. Adds mild crunchy texture too.
• Red chilli - Gives light spice and bright color to the dish.
• Curry leaves - Adds fresh smell and typical Kerala touch to the pachadi.

Why This Recipe Works

• This recipe is easy to make and needs only few basic ingredients.
• It is a good way to enjoy bitter gourd in mild and tasty form.
• The coconut and curd gives rich creamy flavor that balance bitterness.
• It can be made in less time and goes well with any South Indian meal.
• It is also healthy as pavakkai helps in digestion and curd keep body cool.

Similar Recipes

• Onam Sadya Menu 1
• Onam Sadya Menu 2
• Carrot Mezhukkupuratti
• Kaya Mezhukkupuratti
• Achinga Payar Mezhukkupuratti

How to make Pavakkai Kichadi Step by Step

1.Wash bitter gourd well, then slightly scrap the sides. Cut it into half, I used only 1 half. Now further slit open.

2.Scrape out the seeds and discard them. `Now make thin slices and cut them into small cubes.

3.Heat oil in a pan, add chopped bitter gourd and sauté. 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 bitter gourd.

5.Once it is nicely browned like below add coconut paste cook for few minutes until raw smell leaves. This may take just few mins 3-5 minutes, 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 side dish.

Expert Tips

• Beating curd - I usually beat the curd smooth before mixing, this helps to get even texture and no curdling.
• Cooling step - Better to cool down bitter gourd coconut mix before adding curd. If too hot, curd may split.
• Tempering - I sometimes keep little tempering aside to add at last. It makes the look nice and give small crunch while eating.
• Oil type - I prefer coconut oil always, it gives true Kerala touch. But if you feel strong flavor, use light cooking oil.
• Frying bitter gourd - You can fry the bitter gourd little longer till brown to reduce bitterness. I do that when making for kids.

Serving and Storage

Serve this with hot rice, rasam or any spicy curry. It goes well as part of Onam Sadya too. Store leftover in fridge, it keeps good for one day. Mix well before serving next time. It taste better when served cold or at room temperature.

FAQS

1.Can I skip coconut?

Yes can skip, but coconut gives thickness and light sweetness, so flavor change little if you remove it.

2.Can I make this ahead of time?

Yes you can make and keep in fridge, just mix once before serving.

3.How to reduce bitterness more?

Fry pavakkai little longer or soak in salt water before cooking, it helps reduce the bitter taste.

4.Can I use homemade curd?

Yes homemade curd is best, it gives soft and fresh flavor to the dish.

5.Is this dish healthy?

Yes it is quite healthy, bitter gourd helps for blood sugar and curd helps to cool body.

If you have any more questions about this Pavakkai Kichadi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Pavakkai Kichadi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card