Kerala Bitter Gourd Recipe – Coconut Yogurt Fry with Mustard Seeds

Last Updated on 2 months by Neha Deshmukh

Kerala Bitter Gourd Recipe – Coconut Yogurt Fry with Mustard Seeds

Hey everyone! If you’re looking for a taste of Kerala, you have to try this simple yet incredibly flavorful bitter gourd fry. It’s a dish my grandmother used to make, and honestly, it’s one of those recipes that instantly transports me back to her kitchen. The combination of the slightly bitter gourd, creamy coconut yogurt, and the pop of mustard seeds is just… magical. It’s surprisingly easy to make too – perfect for a weeknight side dish or as part of a traditional Kerala feast.

Why You’ll Love This Recipe

This Kerala-style bitter gourd recipe isn’t just about deliciousness; it’s about balance. The bitterness of the gourd is beautifully offset by the cooling yogurt and sweet coconut. Plus, the mustard seeds and curry leaves add a wonderful aroma and a little bit of a delightful crunch. It’s a unique flavor profile you won’t soon forget! It’s quick, easy, and a fantastic way to explore South Indian cuisine.

Ingredients

Here’s what you’ll need to whip up this Kerala beauty:

• 1 bitter gourd
• 1-2 teaspoons brown mustard seeds
• 8-10 curry leaves
• ¼ – ½ cup coconut oil (adjust to your preference)
• 1 cup grated fresh coconut
• 1 cup yogurt (full-fat is best for richness)
• 2-3 Thai green chillies (or more, to taste!)
• 1 teaspoon cumin seeds
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Fresh Coconut: Seriously, if you can get your hands on fresh coconut, do it. The flavor is just so much brighter and more fragrant than pre-shredded or frozen. I know it takes a little extra effort, but it’s worth it.
• Green Chillies: I love using Thai green chillies for that extra kick, but you can adjust the quantity based on your spice preference. Bird’s eye chillies also work well.
• Bitter Gourd Varieties: In Kerala, you’ll find different types of bitter gourd. The long, slender ones are generally less bitter. If you’re using a particularly bitter variety, soaking it in salted water for 30 minutes can help mellow it out.
• Yogurt: Full-fat yogurt gives the best creamy texture. If you only have low-fat, that’s okay, but the final result won’t be quite as rich.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – that’s when you know they’re ready!
2. Next, toss in the curry leaves and thinly sliced bitter gourd. Fry until the bitter gourd is crispy and slightly browned. This usually takes about 5-7 minutes. Remove the fried bitter gourd with a slotted spoon and set aside.
3. Now, for the magic sauce! In a blender, combine the grated coconut, yogurt, green chillies, and cumin seeds. Blend until you have a smooth, creamy paste. Add salt to taste.
4. Transfer the coconut-yogurt mixture to a serving bowl. Top it with the crispy fried bitter gourd, a sprinkle of mustard seeds, and a few fresh curry leaves.

That’s it! Seriously, it’s that easy.

Expert Tips

• Don’t overcrowd the pan when frying the bitter gourd. Work in batches if necessary to ensure it gets nice and crispy.
• Taste the coconut-yogurt mixture before adding it to the bowl and adjust the salt and chillies as needed.
• For a more intense flavor, lightly roast the cumin seeds in a dry pan before grinding them.

Variations

• My Family’s Touch: My aunt always adds a pinch of turmeric powder to the yogurt mixture for a beautiful color and extra health benefits.
• With Shallots: Sauté some finely chopped shallots in the coconut oil before adding the mustard seeds for a deeper, more complex flavor.
• Adding a Tang: A squeeze of lime juice at the end brightens up the flavors beautifully.

Vegan Adaptation

Want to make this dish vegan? Simply swap the yogurt for a plant-based yogurt alternative – coconut yogurt works particularly well!

Spice Level Adjustment (Mild to Spicy)

This recipe is easily adjustable to your spice preference. Reduce the number of green chillies for a milder flavor, or add more for a fiery kick. You can also remove the seeds from the chillies to reduce the heat.

Festival Adaptations (Onam/Vishnu Festival)

This bitter gourd fry is a common sight during Onam and Vishnu Festival feasts in Kerala. It’s often served as part of a larger spread of vegetarian dishes.

Gluten-Free Option

This recipe is naturally gluten-free!

Serving Suggestions

This dish is best served at room temperature. It pairs wonderfully with steamed rice, especially during a traditional Kerala sadya (feast). It also makes a great side dish with dal and other South Indian curries.

Storage Instructions

This dish is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The yogurt may separate slightly, but it will still taste delicious.

FAQs

What type of bitter gourd is best for this recipe?

Long, slender varieties are generally less bitter. But any type will work – just adjust the soaking time in salted water if needed.

Can I use store-bought coconut paste instead of fresh coconut?

You can, but the flavor won’t be quite as vibrant. If using store-bought paste, look for a good quality one with no added sugar or preservatives.

How can I reduce the bitterness of the bitter gourd?

Soaking the sliced bitter gourd in salted water for 30 minutes before cooking helps draw out some of the bitterness.

What is the significance of mustard seeds and curry leaves in Kerala cuisine?

Mustard seeds and curry leaves are staples in Kerala cooking. They’re believed to aid digestion and add a unique aroma and flavor to dishes.

Can this dish be made ahead of time?

You can prepare the coconut-yogurt mixture ahead of time and store it in the refrigerator. Fry the bitter gourd just before serving for the best texture.

How does room temperature serving affect the yogurt?

Serving at room temperature prevents the yogurt from becoming too cold and losing its creamy texture. It also allows the flavors to meld together beautifully.

Enjoy! I hope you love this little piece of Kerala as much as I do. Let me know in the comments if you give it a try!