Pavakkai Khichdi Recipe – Sharmis Passion

Pavakkai Khichdi is a light side dish made using bitter gourd, curd, coconut and some basic spices. The taste of this recipe is a little bitter but it balances very well with the smooth curd and mild coconut flavor. The texture becomes creamy and soft, and when you mix it with hot rice, it tastes very pleasant and comforting.

This dish is also good for those who do not like pavakkai much, because when mixed with curd and coconut paste, the bitterness is reduced significantly. The coconut paste adds body and the chopped onion adds a little crunch to every spoonful. I love how the flavors come together, a little bitter, a little sour, but overall delicious.

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About Pavakkai Khichdi

Pavakkai Khichdi or Pavakkai Pachadi is a simple Kerala style curry made with bitter gourd, curd, coconut paste and mild seasoning. It is mostly prepared during festival times, especially for Onam feast. This dish is light and slightly thick in texture with a mixture of mild and thick flavours.

The main flavor comes from curd and coconut, which together reduce the intense bitter taste. The tempering of mustard seeds, curry leaves and onion gives a nice aroma and mild spiciness. When served cold, Khichdi tastes even better as the flavors settle down well.

Some people make some changes according to their taste. Some people deep fry the bitter gourd to make it crispier and less bitter, while others shallow fry it. Some people like to add more coconut paste to make it thick like chutney, some like to make it thin like curd curry. You can always adjust the sourness or spice level of the curd as per your preference.

I usually make this Pavakkai Khichdi during weekends or when I get fresh bitter gourd from the market. This is a dish that tastes good with rice and paruppu curry too.

Pavakkai Khichdi Ingredients

• Bitter gourd – I have used finely chopped pieces so that it cooks quickly and mixes well with the curd. Its taste is slightly bitter which becomes balanced later. You can also use smaller cubes if you like a little crunch.
• thick curd – I used homemade thick curd, it makes the dish creamy and cool. Slightly sour curd also works well for a more tangy taste.
• small onion – Fried onions give the dish a slightly crunchy and sweet balance. If small onion is not available then you can also use regular onion.
• coconut oil – I used coconut oil for the tempering, which gives a strong Kerala flavour. You can also use any other cooking oil if you don’t like its smell.
• fresh grated coconut – For smooth texture I used freshly grated one. It adds mild sweetness and rich flavor, frozen coconut is also great.
• Green chilly -Adds little spices and balances the richness of the curd. You can add more or less depending on your spice level.
• mustard seeds – Just a little mustard gives mild spiciness and typical pachadi flavour. I usually grind it with coconut.
• coconut oil – Used for tempering which gives good aroma. It also makes the dish more traditional.
• mustard seeds – These dissolve in oil and spread strong odor. Also adds a light crunchy texture.
• red chilli – Gives mild spice and bright color to the dish.
• Curry leaf – Adds refreshing smell and typical Kerala touch to pachadi.

Why does this recipe work

• This recipe is easy to make and requires only a few basic ingredients.
• This is a great way to enjoy bitter gourd in a light and tasty form.
• The coconut and curd add a rich creamy flavor that balances the bitterness.
• It can be made in less time and goes well with any South Indian food.
• It is also healthy as pavakkai helps in digestion and curd keeps the body cool.

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How to make Pavakkai Khichdi step by step

1.Wash the bitter gourd thoroughly, then scratch the edges lightly. Cut it in half, I used only 1 half. Now the front slit opened.

2. Scrape out the seeds and throw them away. ‘Now make thin slices and cut them into small cubes.

3.Heat oil in a pan, add chopped bitter gourd in it and fry. Keep frying on low medium flame.

4. Meanwhile put all the ingredients listed under ‘To grind’ in a mixer jar and grind to a fine paste as shown with a little water, keep aside. Keep frying the bitter gourd.

5. Once it gets nicely browned as below, add coconut paste and cook for a few minutes until the raw smell goes away. This may just take a few minutes 3-5 minutes, keep aside to cool.

6. Heat oil in a frying pan – add the ingredients given below and apply tadka and let it splutter, keep aside. Now add chopped onion to it and fry until it turns golden brown.

7. Beat the curd well with hands, add salt as required and mix it in the cooked bitter gourd-coconut mixture.

8. Add fried onions and tadka, mix quickly and serve. This step is done off the stove.

Garnish with fried onions and serve cold as a side dish.

Expert Tips

• Beating curd – I usually whisk the curd well before mixing, this helps to get a uniform texture and the curd does not curdle.
• Cooling phase – It would be better to cool the bitter gourd mixture before adding curd. Curd may burst if it becomes too hot.
• Tadka – I sometimes keep a little tadka aside to add at the end. It looks good and gives a slight crunch when eaten.
• Type of oil – I always prefer coconut oil, it gives the true Kerala touch. But if you feel strong taste then use light cooking oil.
• Roasting bitter gourd – To reduce the bitterness, you can fry the bitter gourd for some more time until it turns brown. I do this when making for kids.

serving and storage

Serve it with hot rice, rasam or any spicy curry. It also goes well as a part of Onam sadya. Keep the leftovers in the refrigerator, it stays good for up to a day. Mix well before serving next time. It tastes better when served cold or at room temperature.

general questions and answers

1.Can I skip coconut?

Yes, you can leave it, but coconut provides thickening and mild sweetness, so removing it changes the taste a bit.

2.Can I make it ahead of time?

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

3.How to reduce bitterness further?

Roast the pavakkai for a little longer or soak in salt water before cooking, this helps reduce the bitter taste.

4.Can I use homemade curd?

Yes, homemade curd is the best, it gives soft and refreshing taste to the dish.

5.Is this dish healthy?

Yes, it is quite healthy, bitter gourd helps for blood sugar and curd helps in cooling the body.

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