Pavakka Kichadi/Bittergourd in ground coconut mustard paste with yogurt gravy

Pavakka – 1 No.

Turmeric powder – 1/4 tsp


Mustard seeds – 1/2 tsp crushed

Yogurt – 3/4 to 1 cup

For grinding

Grated coconut – 1/2 cup
Cumin seeds – a pinch

For Tempering

Mustard seeds – 1/2 tsp

Onion, chopped – 1 small (Optional)

Green chillies, chopped – 4 Nos.

Ginger, chopped – 1 tsp

Curry leaves – 1 sprig



Cut bittergourd into small pieces. Marinate bittergourd with turmeric powder and salt. Fry them.

Grind grated coconut and cumin seeds.

Crush the mustard seeds and add to it.

Heat oil in a pan, splutter mustard seeds. Add dry red chillies, onion, green chillies, ginger, and curry leaves. Saute them. when the color starts to become transparent, add the ground paste to it. When it starts to boil, add fried bittergourd. Switch off the stove. Add yogurt (whisked) and salt. Consistency should not be too thick or thin.

Note:- Onion is optional, but again the sweet taste of onion complements the bitterness in a good way.

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