Monday, 29 October 2012

Bitter gourd Kichadi

Bitter gourd Kichadi
Bitter gourd kichadi is a variation of the Onam sadya’s, ladies finger kichadi. You can cut the bitter gourd into thin pieces and fry them, as in the vendakka khichdi recipe. Kichadi in North India refers to a preparation of rice and dal, but in Kerala, kichadi is something totally different. It is a vegetable and curd preparation.


1.     Bittergourd – 250 gms
2.     Green chillies -2
3.     Curry leaves – 1 sprig
4.     Coconut Oil –for frying

Chop the bitter gourd finely. Mix with salt and keep for an hour. Squeeze them well to remove some bitterness. Saute them in oil with green chillies and curry leaves till browned.

5.     Grated coconut – ½ cup
6.     Cumin seeds – ¼ tsp

Grind the coconut coarsely with cumin seeds.

7.     Coconut oil – 1 tbsp
8.     Mustard seeds – 1 tsp
9.     Curry leaves – 1 sprig
10.  Dry red chilly - 1

Heat the coconut oil, add mustard seeds. When they splutter, add curry leaves and dry red chilly cut into two pieces. Add ground coconut, sauté for a minute. Add the bittergourd and mix.

11.  Thick Curd – ½ -1 cup
12.  Salt – to taste

Amount of curd depends on how thick you want the gravy to be. Add beaten curd and salt, cook on low flame for a minute. Remove from flame when it starts to simmer.

Secret Grandma Tips:
  • Do not boil the curd, it will curdle.
  • Saute the bitter gourd till crisp, but be careful not to burn them.
  • No turmeric is added, the dish is white in color.

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