My Treasure…My Pleasure

Authentic Kerala Cuisine & much more…

Paavakka Pachadi

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).

Cooked Pavakka Frying in progress

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.

Pavakka Kondattam

Ingredients for Grinding:-
Grated coconut -1/2 cup
Green chillies -2
Jeera – 1/2 tsp
Grind all these ingredients to a smooth paste adding little water.

Ingredients for spluttering:-
Mustard Seeds-a few
Whole red chillies -2(sliced into 2)
Curry leaves – a few
Oil – as needed

Other Ingredients:-
One and a half cup of well beaten curd.
Salt – to taste
Add salt to the curd and mix well

Preparation :-
Heat oil in a pan and allow all the ingredients to splutter.The add the grinded paste and saute for few minutes.Switch off the heat and add curd into it.Mix well.Do not heat it after adding curd.Using hand crush fried bitter gourd pieces lightly and add to the pachadi.

Pavakka Pachadi

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

8 Responses to “Paavakka Pachadi”

  1. Priya said

    i just love ur blog, all your recipes are yummy. Iam really glad to have found ur blog.I have a question on parotta. Can we use all purpose flour instead of maida.Coz when i tried to make parotta with the maida i bought from indian sotre, it was awful.And iam so concerned about layers, are u sure if we use veg oil we\’l get the desired results.Thanx for ur lovely recipes.

  2. Annita said

    Yes Priya,you can use all purpose flour itself.Actually I’ve used all purpose flour itself.In fact I always replace maida with all purpose flour .I’ve never bought maida after coming here..:)
    And about the layers,don’t worry..You’ll get it if you do the pleates well.:)
    And many thanks for visiting my site.

  3. Shuba said

    Annita,

    Tried the pavakka kondattam the way u mentioned. Turned out great. Next time I make these I am going to try Pavakka pachadi too. This is the only way I can manage to eat Pavakka :-)

    Do try it out Shuba,I’m sure you’re gonna like it..

    Annita 

  4. Raji said

    Dear Annitta,
    pachadi is one of our favorite dish. I used to make it , but never tried with fried bitter gourd , my mother makes it with bitter gourd. I made it after reading your
    post and was very tasty, specially the cruchiness and the seasonings and marinade used for bittergourd gave it a special taste.
    Thank you for the recipe, keep posting..also I miss ‘Vanitha’..i was also a ‘Vanitha reader’ ever since my chidhood..I miss vanitha and I miss Mrs. K M Mathew’s recipes..I ‘m plaaning to buy her books when I go home next time..
    Raji

    Nice to hear that you liked it,Raji..I also like pachadi very much..and Paavakka pachadi is one of my favorite..But i haven’t prepared with fresh bitter gourd..Wanna try that too..Are u preparing it just like other pachadi?

    Annita 

  5. ligi said

    very nice dear

  6. deepam84 said

    anitta,iam going to try these recipes for this onam!!!!

    All the best and Happy Onam!!!
    Annita

  7. My friend on Orkut shared this link with me and I’m not dissapointed that I came to your blog.

  8. many thanks involving for writing regarding

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