Department of Cultural Affairs, Government of Kerala



Bitter gourd  2 cups
Coconut oil  2 cups
Green Chillies  2 nos
Curd  2 bowl

To make the paste

Grated coconut 2 cups
Cumin seeds ¼ tsp
Green Chillies  4 nos
Crushed mustard seeds ½ tsp
Salt to taste

Ingredients for seasoning

Coconut oil 2 tbsp
Mustard seeds ¼ tsp
Red Chillies  2 nos
Curry leaves 2 sprigs

Method of Preparation

Take curd in a bowl and in a pan heat oil and deep fry bitter gourd and green chillies. Add the deep fried items into the curd.

Make a paste of grated coconut, cumin seeds, crushed mustard seeds, salt and mix it with the curd mixture.  

Splutter mustard, dry red chilies, and curry leaves in oil. Pour this into Kichadi.

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