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Main Course

Pavakka Pachadi

A traditional Kerala Sadya dish that carries the flavours of coconut, yogurt, and carefully balanced spices. Each component of the feast has its role, and this one brings a quiet, essential balance to the banana leaf.

Ingredientsfor 4 servings

2 nos Bitter gourd Pavakka
1 nos Onion
1/2 Spoon Chilli powder
1/4 Spoon Turmeric powder
1/2 cup Coconut — grated
1/2 Spoon Cumin seeds (Jeerakam)
1/2 cup Curd
2 Spoon Coconut oil
1 Spoon Mustard seeds
Salt, to taste

Preparation

Step 1
Cut onion and bitter gourd into very small pieces.
Step 2
Set a pan over medium heat and pour in the oil.
Step 3
Let the mustard seeds crackle.
Step 4
Add onion and bitter gourd and fry it until the oil gets separated from the bitter gourd and it turns brown.
Step 5
Add turmeric powder, chilly powder and salt and cook for sometime and transfer the contents to a bowl.
Step 6
Grind coconut with cumin seeds finely and add it to fried content in the bowl.
Step 7
Finally, add curd and Stir everything together thoroughly.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Pavakka Pachadi

Ingredientsfor 4 servings

2 nos Bitter gourd Pavakka
1 nos Onion
1/2 Spoon Chilli powder
1/4 Spoon Turmeric powder
1/2 cup Coconut — grated
1/2 Spoon Cumin seeds (Jeerakam)
1/2 cup Curd
2 Spoon Coconut oil
1 Spoon Mustard seeds
Salt, to taste

Preparation

Step 1
Cut onion and bitter gourd into very small pieces.
Step 2
Set a pan over medium heat and pour in the oil.
Step 3
Let the mustard seeds crackle.
Step 4
Add onion and bitter gourd and fry it until the oil gets separated from the bitter gourd and it turns brown.
Step 5
Add turmeric powder, chilly powder and salt and cook for sometime and transfer the contents to a bowl.
Step 6
Grind coconut with cumin seeds finely and add it to fried content in the bowl.
Step 7
Finally, add curd and Stir everything together thoroughly.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.