Pavakka( Bitter gourd). Just the mention of it divides the room-people either adore it or avoid it. But for those of us who grew up with it as part of every proper sadya, it’s a dish we’ve made peace with, grown fond of, and now, quietly crave. Because once you’ve understood the poetry behind bitter gourd paired with creamy curd and crackling coconut, you never un-love it.
In the elaborate canvas of a sadya, Pavakka Kichadi plays the role of contrast-sharp, unapologetic, and absolutely necessary. Amidst the salty-sour pulls of sambar, the coconut warmth of avial, and the silken depth of parippu curry, this kichadi cuts through like a crisp line of ink on a watercolour painting. It grounds the meal. Reminds you that flavour isn’t always about comfort. Sometimes, it’s about character.
The process is beautiful in its simplicity. Bitter gourd is thinly sliced-and then salted to draw out the harshness. Some even sun-dry it a little. It’s then fried in coconut oil till crisp and almost dark, the bitterness now toasted and mellowed, with just a faint edge left behind. Meanwhile, ground coconut, green chilli, and mustard seeds are blended into a paste with just a hint of cumin, then mixed into thick, slightly sour curd. The fried pavakka is folded in gently, and finally, a sizzling tadka of mustard seeds, curry leaves, and dry red chillies is poured over the top.
It’s that tadka which seals the deal. The sound, the aroma, the way the red chillies darken against the white kichadi-it’s pure Kerala theatre.
Yes, it shares a template with beetroot kichadi or even vendakka kichadi. But pavakka brings its own personality to the mix. It’s a dish that doesn’t hide what it is. Bitter, but balanced. Strong, but soothing when paired with warm rice. It speaks of a cuisine that understands the depth of flavour, that respects every ingredient-however wild, however stubborn.
Pavakka Kichadi isn’t just a side dish; it’s a quiet rebellion in the middle of a harmonious feast. A reminder that a real sadya isn’t just about sweet payasam or fragrant rice, but about embracing all six tastes-sweet, sour, salty, spicy, astringent, and yes, bitter too. That’s where the magic lies.
For many of us, pavakka kichadi was an acquired taste. Something we picked around as children, then grew into-slowly, quietly. And one day, we found ourselves asking if there was any left.
That’s how traditions stay alive. Through dishes like this. Through the boldness of bitter gourd tamed by the coolness of curd, through the crunch, the creaminess, the quiet complexity on the banana leaf.
Pavakka Kichadi. Not for everyone. But unforgettable once it finds you
Pavakka Kichadi
Description
Pavakka Kichadi is an essential part of any Kerala Sadya (traditional feast). Kichadi can be made using a variety of vegetables like beetroot, cucumber, or mango. Today, we are preparing it with bitter gourd (pavakka).
Ingredients
Instructions
-
Finely chop the bitter gourd.
-
Heat oil in a pan and deep fry the chopped bitter gourd until crispy. Set it aside.
-
In a blender, grind grated coconut and green chillies into a coarse paste.
-
Add ½ teaspoon mustard seeds to the mixture and grind again with just enough water to make a smooth paste.
-
In a pan, heat a teaspoon of oil. Add mustard seeds, and when they begin to splutter, add dry red chillies and curry leaves. Sauté for a minute.
-
Add the coconut paste and fried bitter gourd. Mix well.
-
Finally, add whisked curd and salt. Stir everything together and allow it to heat gently until it just begins to boil.
-
Turn off the flame and remove from heat.
-
Pavakka Kichadi is ready! Serve as part of your Onam Sadya or any Kerala-style meal.