Pavakkai Kichadi – Pavakka Kichadi Kerala recipe – Bittergourd in Coconut yoghurt sauce

Pavakkai kichadi is a Kerala recipe and it is one of the dish mostly found in the onam sadya.Bittergourd is deep fried and added to a coconut yoghurt sauce.Mustard and cumin seeds gives a different flavour and taste to the dish.Today I cooked it along with Rice, sambar, beans stir-fry, appalam and mango pickles. I have posted many other Kerala recipes too in my blog.Check them too for the other recipes.

Also try vellarikai pachadi

Let’s see how to cook it.

Preparation Time : 10 mins

Cooking Time : 10 mins

Serves : 2 – 3


Coconut Oil for frying

Bitter gourd – 1 (around 200g)

Salt – 1/2 tsp

For Grinding

Grated coconut – 1/3 cup

Mustard seeds – 1/2 tsp

cumin seeds -1/2 tsp

Green chillies – 2

Yoghurt – 1/2 cup

For Tempering

Coconut oil – 1 tbsp

Mustard seeds – 1/2 tsp

Dried red chillies – 3(broken into pieces)

Curry leaves – 2 sprigs


1.Wash the bitter gourd well.Cut them into halves vertically.Remove the seeds and make thin slices of it.add salt to the slices and mix well with the hands allow it to rest for 5 to 10 mins.Heat the oil for frying in a pan.Squeeze out the water from the bitter gourd and add it to the oil and fry them to golden crisp.when they are done, remove from the oil.

2.Add grated coconut,mustard seeds, cumin seeds, green chillies, yoghurt into the movie jar and grind it into a smooth paste.

3.Transfer the ground paste to a bowl.To it add salt as required and mix well.Prepare the tempering with the ingredients given in for tempering.Then add it into the bowl.Add the fried bitter gourd and mix well just before serving it.

Pavakka kichadi is ready.

Serve it with Rice and Sambar,moru curry or fish curry.

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