Posted by Annita on March 7, 2006
|The bitter gourd/bitter melon is a vegetable cultivated extensively all over India.In Kerala we call it Pavakka or in some parts Kayppakka/Kaypa .It is available in different sizes and different colors from whitish pale green to dark green.In any type or form, it is very bitter in taste,but has excellent medicinal virtues and it is rich in calcium, iron and phosphorous.See the different medicinal aspects of this vegetable.It can be eaten in different forms cooked,fried,baked,stuffed…or even raw(of course that’ll be horrible.)
Bitter gourd can be used to prepare many mouth watering dishes .Paavakka Pachadi is one among them.Its an authentic Kerala dish in which the level of bitterness is very much reduced.Pachadi plays a main role in our traditional OnaSadya as well.Ingredients for Frying:-
Bittergourd -1 (cut into thin slices..if you want you can even use the seeds)
Shallots – 2(sliced thin)
Sliced Green Chillies -2
Turmeric powder – 1/4 tsp
Curd – 1 tsp(Optional)
Salt – as needed
Oil – for deep frying
Mix well all the ingredients except oil , with hand and marinate it for 2 hrs preferably in a refrigerator.(This marination part is optional,but it’ll surely add the taste).Cook this ingredients together by adding little water.You can either do steam cooking or microwave cooking(3 mts in high heat).
Deep fry the bitter guard pieces and store it in an air tight container.You can use this as Paavakka Kondattam which tastes good with rice and curd.(Kitchen Note :-In India we normally dry the cooked bitter gourd in sun for 1 week and store in a container.Then it can be fried as and when needed.).When stored in an air tight container ,deep fried bitter gourd wiill remain crispy for atleast a week.Milan often have this with rice.
Ingredients for Grinding:-
Ingredients for spluttering:-
Pavakka pachadi is ready to serve.This goes well with rice.Even kids will like it as it is not at all hot.
Posted by Annita