Pavakka Pachadi / Bitter gourd Pachadi


Bitter gourd / Pavakka – 1 (300 gm)

Turmeric powder – ½ tsp

Salt – as needed

Curd – 1/2 to 3/4 cup or as needed

For Grinding

Coconut – ½ cup

Green chilli – 3-4

Cumin seeds – ½ tsp

Mustard seeds – ¼ tsp

For Tempering

Coconut oil

Mustard seeds – 1/2 tsp

Dry red chilli – 2

Curry leaves


Cut bitter gourd into 1-inch pieces.

Marinate bitter gourd with turmeric powder and salt.

Grind coconut, green chillies, cumin seeds, and mustard seeds into a smooth paste. Set the ground paste aside.

Beat the curd nicely.

Heat oil in a pan. Fry bitter gourd till light brown and crispy. Keep this aside.

Heat oil in a pan. Add mustard seeds. When mustard seeds start to pop, add dry red chillies and curry leaves.

Now add ground paste along with little water.

On low flame, cook ground paste for 2 minutes.

When it comes to a boil, switch off the stove.

Add curd and bittergourd. Mix well.

Pavakka kichadi is ready.

7 thoughts on “Pavakka Pachadi / Bitter gourd Pachadi”

  1. Pachadi is a unique dish of Kerala. I do not think this dish and it's different recipe forms has received adequate attention globally that it truly deserved.
    Another dish is 'Kichady', I guess you have posted it before.
    One more I would like to mention is 'Chammanthy', the mixture of fresh grated and scraped coconut, red or green chilly and salt and the different regional varieties of it found in Kerala.
    Good post 🙂


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