Bittergourd Pachadi
A traditional yogurt-based Kerala dish featuring bitter gourd, coconut, and spices, often served during festivals like Vishu and Onam Sadhya.
Ingredients
- 1 unit Karela (bitter gourd)
- 2 cups Coconut, shredded
- 3 units Green chillies
- 2 tablespoons Mustard seeds
- 2 units Dry red chillies
- 4 tablespoons Coconut oil
- 2 sprigs Curry leaves
- 1 cup Plain yogurt
More recipes using Bitter gourd
Indian
Bitter Gourd Sabji / Karela Sabji / Kaipekia Upperi
Bitter gourd sabji is a unique dish that balances bitterness with the sweetness of jaggery. This side dish pairs well with main dishes like Saambar, Dal, or Curd Curry.
Indian
Bitter Gourd or Karela Sabji
A flavorful Indian side dish made with bitter gourd, spices, and jaggery, perfect to accompany rice and curry.
Instructions
- 1Rinse the bitter gourd thoroughly and chop it into small pieces. In a pan, heat coconut oil over low flame and add the chopped bitter gourd along with green chillies. Sauté for about 10 minutes to reduce the bitterness of the gourd.
- 2In a blender, combine the shredded coconut and grind to a smooth paste. Add one and a half tablespoons of mustard seeds and blend briefly. Transfer the paste to a bowl and mix in the plain yogurt and sautéed bitter gourd.
- 3In a pan, heat coconut oil and add mustard seeds. Once they splutter, add dry red chillies, curry leaves, and three tablespoons of shredded coconut. Sauté until the coconut turns brown. Pour this tempering over the prepared yogurt and bitter gourd mixture.
