Pavakka Pachadi Recipe – Bitter Gourd Pachadi

Pavakka Pachadi, a traditional Kerala dish, showcases the unique flavor profile of bitter gourd, also known as karela or pavakkai, while balancing its inherent bitterness with the creamy goodness of yogurt and the aromatic touch of coconut. This vibrant dish is not only a delightful accompaniment for rice but also a great way to introduce a healthy vegetable into your meal plan. Let’s dive into the details of preparing this exquisite side dish that serves as a testament to Kerala’s rich culinary heritage.

Ingredients

Preparation Time

Servings

Cuisine & Course

Diet Information

Instructions

1. Preparing the Bitter Gourd: Begin by washing the bitter gourd thoroughly. Cut it lengthwise and remove all seeds. Once this is done, chop the gourd into small, manageable pieces. In a mixing bowl, add 1 teaspoon of salt and a pinch of turmeric powder to the chopped bitter gourd. Mix well and set aside for about 30 to 40 minutes. This process allows the bitter gourd to release some of its moisture, which helps reduce its bitterness.

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2. Rinsing the Bitter Gourd: After the resting period, you will notice that the bitter gourd has exuded some water. Discard this water. To further lessen the bitterness, sprinkle a little water over the pieces, mix again, and then gently squeeze the bitter gourd slices with your hand. This step is crucial for achieving a milder flavor.

3. Cooking the Vegetables: Heat 2 teaspoons of coconut oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the chopped bitter gourd and sauté it. Keep stirring occasionally, allowing the bitter gourd to cook through for about 5 to 7 minutes. When the bitter gourd is approximately 75% cooked, add the finely chopped onions and continue sautéing until the onions turn translucent and the bitter gourd is cooked through.

4. Preparing the Coconut Masala: While the bitter gourd and onions are cooking, prepare the masala. In a blender, combine the grated coconut, mustard seeds, chopped green chilies, and a little salt. Blend this mixture with just enough water to create a smooth paste. The coconut adds a rich, creamy texture that balances the dish.

5. Combining Ingredients: Once the bitter gourd and onions are well-cooked, add the prepared coconut masala to the pan. Stir to combine and then add the curd (or buttermilk) to the mixture. Gently mix everything together and allow it to simmer on low to medium heat until it starts to bubble. This should take about 3 to 5 minutes. Be careful not to let it boil vigorously, as this can affect the texture of the curd.

6. Preparing the Tempering: In a separate tadka pan, heat a little more coconut oil. Add 1/2 teaspoon of mustard seeds and wait for them to splutter. Once they start popping, add the dry red chili and curry leaves to the pan. Sauté for a few seconds until the curry leaves become fragrant.

7. Finishing Touches: Pour the tempering over the Pavakka Pachadi, stirring gently to incorporate all the flavors. Your Pavakka Pachadi is now ready to be served!

Serving Suggestions

Serve this delicious Pavakka Pachadi alongside steaming bowls of Keerai Sambar, Steamed Rice, and Raw Banana Thoran for a wholesome, hearty meal. The combination of flavors and textures will surely elevate your dining experience, making every bite a celebration of Kerala’s vibrant culinary traditions.

Nutritional Information (Approximate per Serving)

This Pavakka Pachadi recipe not only highlights the unique taste of bitter gourd but also showcases the beautiful balance of flavors that can be achieved with simple, fresh ingredients. Whether you’re looking to explore new culinary horizons or simply seeking a delicious vegetarian side dish, this recipe is sure to delight your palate! Enjoy the cooking process, and may your kitchen be filled with the delightful aroma of this classic Kerala preparation.