404: Pavakkai Kichadi/ Bitter gourd in Yogurt sauce

Pavakkai Kichadi is a traditional Kerala dish made using fried bitter gourd and yogurt.

Recipe Type:  Side dish, Kerala Onam & Vishu Sadya Recipes

Cuisine:         Kerala, South Indian

Ingredients:

Finely chopped Bitter gourd       1 cup

Thick Plain Yogurt/Curd             1 cup

Grated ginger                            1 Tbsp.

Mustard seeds                           ½ Tsp.

Finely chopped Green chilies      3 no.

Grated coconut                          2 Tbsp.

Coriander leaves                        1 Tbsp.  

Oil                                              for deep frying

For Seasoning

Coconut oil                                  1 Tsp.

Mustard seeds                             ¼ Tsp.

Red chili                                      1 no.

Hing                                            1/8 Tsp.

Curry leaves                               1 String.

    

Method:

• Fry the Pavakkai / Bitter gourd, Green Chilly and Curry leaves till it is brown and crisp. When it’s almost brown take it off from the oil and keep aside.
• Grind grated coconut, ginger and mustard seeds to a fine paste. Mix the curd to this paste. Add Fried items into curd.  Add salt and mix it well.
• Heat coconut oil, splutter mustard seeds, curry leaves ,red chilies and hing. Add the seasoning to the curd mix.  Decorate with coriander leaves.
• Now Pavakkai kichadi is ready to serve.
• Serve with steam plain rice.

Punjabi Boondi Raita

Boondi raita is one of the most traditional North Indian raitas, served on festivals and at traditional wedding feasts.. Raitas are usually salads in yogurt, but this one has Boondi in it. Boondies are small, round, crisply fried droplets made from gram flour and are easily available in Indian store. Boondi raita is quick to make with ready-made Boondi. For me, this raita is really easy to make, as i always have the Haldiram's 'Boondi' with me. This raita will be a nice side dish along with pulao's

Ingredients:

Plain Boondi                                 1 cup

Plain Yogurt or Crud                     2 cups

Chopped green chilies                   1 tsp.

Chat masala                                 ¼ tsp.

Sugar                                            1 tsp

Salt                                               to taste

 Garnish:

Roasted cumin powder                  ¼ tsp.

Red chili powder                           a pinch
Chopped coriander leaves             1 tbsp

Method:

• Soak Boondi in 2 cups water for 5 minutes. OR Add Boondi in a colander and pour the warm water, drain.
• Squeeze water out gently or drain in a strainer. Keep aside.
• Beat yogurt/curds. Mix together all the ingredients.
• Mix Boondi in to the curds and keep in refrigerator for an hour
• Garnish with a sprinkle of chili powder and ground cumin
• Serve chilled as a side dish.
• Tasty summer salad is ready to eat. Enjoy the delicious yogurt raita with hot rotis ,Pulaos and  Bisi Bele Bath.

Tip:

• You can add finely chopped cucumber and grated carrot in this raita.

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE:

Vegetable Fruit Raita

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Vegetable Fruit Raita

Raita  is an Indian, Pakistani and Bangladeshi condiment made with yogurt (Curd) and used as a sauce or dip.. This fruit raita is prepared with mainly two base ingredients: vegetables,  fruits .These are mixed with yogurt and flavored with a chat masala.

Ingredients:
English cucumber                      – 1no

Tomato                                   – 2 no

Fruit cocktail                            – 1 tin

Green chillies                           – 4 no

Sour cream                               – 1 cup

Yogurt                                       - 1 cup

Chat masala powder                  – ½ tsp

Coriander leaves                       – 2 tbsp (chopped finely)

Salt                                         to taste

Method:

• Cut vegetables and chillies finely. Drain the fruit cocktail.
• Mix well vegetables and fruits.
• Whisk sour cream and yogurt thoroughly. Mix with vegetables , chat masala and salt.
• Garnish  coriander leaves on top.