This Pavakka Kichadi or Kerala Style Bitter gourd raita recipe kick starts the Onam series on the blog this year. The kichadi always finds a proud place on Onam Sadya and this version with Pavakka has so much flavor.
I had first heard of Pavakka Kichadi at a mallu friend’s house (surprise, surprise). LOL, I do like to take a dig at myself now and then. But I call myself an honorary mallu, so I guess I can get by this.
Each year around this time I have only thing on my mind – Onam Sadya. My mind starts plotting on how do I get invited to multiple ones and the best ones are always at homes. The heart and the mind also starts pushing me to cook more and more Kerala food and every year you there are a few Onam special recipes that make it to the blog. Last year there was – Dal Payasam and Avial. The year before that I posted Parippu, Erissery and Pineapple Pachadi. And then there the year before that I posted about the whole Sadya that I cooked up.
This year, I am hoping to do more since I have an Onam consultant on board this year. Don’t laugh, I am not joking. LOL, ok I admit I am. But a very good friend and my close connection to all things mallu. She has been guiding me with recipes, they way things are made and what all should be on the menu. So this year around the Onam recipes are more authentic and more real.
So starting with this Pavakka Kichadi recipe which is such a perfect balance of flavors. A bit of bitterness from karela, a little sharpness from chilly and then the curd to sooth it all.
Do try this and when you do share a picture with me. Tag #sinamon on twitter, Instagram or Facebook. I would love to hear from you, the good things and if you want any clarifications about the recipe. Do tell me, what kind of kichadi is your favorite and what is in your Onam menu?
Onam Recipes : Pavakka Kichadi | Kerala Style Bittergourd Raita
Ingredients
- 2 large bitter gourd
- 1/4 cup coconut grated
- 2 green chillies
- 1 tsp mustard seeds
- Salt to taste
- oil to fry
- 1 cup curd
Instructions
- Peel and Cut thin slices of bitter gourd and fry till crisp. Once done, Grind into a coarse powder.
- Grind coconut, mustard seeds and green chillies together.
- Add it all to whisked curd, add salt. And it is ready to be served.
That’s interesting. Our version does not include the step of grinding it to coarse powder, we put the fried pieces in directly. Other versions of this include kichadi with vendakka (ladies finger) and vellarikka (cucumber), both my favourites 🙂
Look forward to what other recipes you are showcasing on your blog this Onam!
Yup she sent me those version though but I am a big bitter gourd fan so picked this one. I am thinking the fried pieces directly would work so well as well. Honestly this is what I love the best in Indian food. So much variety and variations even in the same dish <3
True that