Bitter gourd / Pavakka – 1 (300 gm)
Turmeric powder – ½ tsp
Salt – as needed
Curd – 1/2 to 3/4 cup or as needed
Coconut – ½ cup
Green chilli – 3-4
Cumin seeds – ½ tsp
Mustard seeds – ¼ tsp
Mustard seeds – 1/2 tsp
Dry red chilli – 2
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.