Authentic Pavakka Recipe – Bitter Gourd with Coconut & Yogurt

Last Updated on 2 months by Neha Deshmukh

Authentic Pavakka Recipe – Bitter Gourd with Coconut & Yogurt

Introduction

Oh, Pavakka! This dish holds such a special place in my heart. It’s one of those recipes my grandmother used to make, and the aroma always filled the kitchen with warmth. It’s a little bit of home, a little bit of comfort, and a whole lot of flavour. If you’ve been hesitant to try bitter gourd, trust me – this recipe will change your mind. It’s a beautiful balance of bitter, spicy, tangy, and creamy, and it’s surprisingly addictive!

Why You’ll Love This Recipe

This Pavakka recipe isn’t just about tackling the bitterness of bitter gourd; it’s about transforming it into something truly delicious. The creamy coconut, the tang of yogurt, and the fragrant tempering all work together to create a symphony of flavours. Plus, it’s a relatively quick and easy dish to make, perfect for a weeknight meal or a special occasion.

Ingredients

Here’s what you’ll need to create this magic:

• 1 medium bitter gourd (pavakka)
• 3-4 green chillies
• ½ cup grated coconut
• ¼ tsp mustard seeds
• ½ – 1 cup yogurt
• 2-3 pearl onions
• 2 whole red chillies
• Curry leaves (a generous handful!)
• Salt to taste
• Coconut oil (for frying and tempering)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe sing.

• Coconut Oil: Seriously, don’t skip this. Coconut oil imparts a beautiful flavour that complements the bitter gourd perfectly. It’s traditional and makes a huge difference.
• Mustard Seeds: These little guys are essential for the tempering, adding a lovely pop and nutty flavour. Make sure they’re fresh for the best results!
• Pavakka/Bitter Gourd: This vegetable has a unique flavour profile – it is bitter, but that’s what we’re working with! The bitterness mellows out beautifully with the other ingredients. Look for firm, bright green gourds.
• Grated Coconut: Freshly grated coconut is best, but frozen can work in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thinly slice the bitter gourd. Don’t worry about making them perfect, but aim for even slices so they cook evenly.
2. Heat up a good amount of coconut oil in a frying pan. Deep-fry the bitter gourd slices until they’re golden brown and slightly crispy. This step is key to reducing the bitterness. Remove and set aside on a paper towel-lined plate.
3. In the same oil (don’t discard it – all that flavour!), lightly fry the curry leaves and green chillies for about 1-2 minutes. You’ll smell the amazing aroma building up! Add this to the fried bitter gourd.
4. Now, let’s make the coconut paste. Grind the grated coconut with the mustard seeds into a smooth paste using minimal water. You want it to be thick, not watery.
5. In a bowl, combine the fried bitter gourd mixture with the coconut paste and yogurt. Mix well, and add salt to taste.
6. Time for the tempering! Heat a little more coconut oil in a small pan. Once hot, add the mustard seeds and let them splutter. Then, add the sliced pearl onions and whole red chillies. Fry until the onions turn a lovely golden brown. Finish with a handful of curry leaves.
7. Pour the hot tempering over the bitter gourd-yogurt mixture. Gently mix everything together. And that’s it! It’s ready to serve.

Expert Tips

• Salt is your friend: Don’t be shy with the salt! It helps balance the bitterness.
• Don’t overcrowd the pan: When frying the bitter gourd, work in batches to ensure they get crispy.
• Taste as you go: Adjust the salt and chilli levels to your liking.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative like coconut yogurt or cashew yogurt. It works beautifully!
• Spice Level Adjustment (Mild to Spicy): Reduce the number of green chillies for a milder flavour, or add an extra one (or a pinch of chilli powder) if you like it hot.
• Regional Variations (Kerala, Tamil Nadu influences): In Kerala, you might find this dish with a touch of tamarind for extra tang. Tamil Nadu variations sometimes include a sprinkle of asafoetida (hing) in the tempering.

Serving Suggestions

This Pavakka is fantastic served with a simple bowl of rice and a side of dal. It also pairs well with roti or paratha. My family loves it with a dollop of extra yogurt on the side.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavour actually develops even more overnight!

FAQs

What is Pavakka and what does it taste like?

Pavakka is a type of bitter gourd commonly used in Indian cuisine. As the name suggests, it has a naturally bitter taste, but when cooked properly (like in this recipe!), it becomes incredibly palatable and even enjoyable.

How can I reduce the bitterness of the bitter gourd?

Frying the bitter gourd is a great way to reduce the bitterness. Salting the sliced gourd and letting it sit for 15-20 minutes before frying also helps draw out some of the bitterness.

Can I use store-bought coconut paste instead of freshly grated coconut?

Yes, you can! While freshly grated coconut is preferred for its flavour, store-bought coconut paste is a convenient alternative. Just make sure it’s good quality.

What is the best type of oil to use for frying the bitter gourd?

Coconut oil is traditional and adds a lovely flavour. However, you can also use vegetable oil or sunflower oil if you prefer.

How long does this Pavakka recipe stay fresh?

This Pavakka recipe stays fresh in the refrigerator for up to 2 days in an airtight container.