Bittergourd pachadi


Bitter gourd – 1 no
Green chillies chopped- 3 nos
Grated coconut – 1/2 cup
Cumin seeds- a pinch
Curd – 1 cup
Salt as needed
Dry red chillies – 2nos
Mustrd seeds – 1/2 tsp
Shallots/ Kunjulli chopped- 6 nos
Curry leaves

Coconut oil- 3 tbsp


Cut bitter gourd into 1 inch  pieces. Marinate the bitter gourd got 15 minutes with  1/4 tsp turmeric powder and 1/4 tsp salt. After 15 minutes. Fry them till  light brown and crispy keep this aside. 

Grind coconut and cumin seeds in to a smooth paste. 

Heat oil in a pan splutter mustard seeds, dry red chillies, curry leaves, green chillie and shallots . Add ground paste to this  and saute well.  Add curd to this (dont allow it to boil). Add fried bitter gourd switch off the stove.   Transfer to a serving bowl.  

7 thoughts on “Bittergourd 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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