As it is getting hotter day by day , im trying my best to add in curd to our everyday food. Little girl and i am a great great fan of curd, and we can even survive on just curd at least for a few days. Back at home curd based curried are made very often, but here i don't make it so often. But now we have it most of the days.

Pavakka pachidi / Bittergourd in spiced curd is one curry amma made during Onam or Vishu festivals for the lunch feast . A very traditional curry , pachidi is usually made with cucumber . beetroot , ladys finger . Well, some call it , kichadi and some call it pachidi- if anyone knows the actual name just let me know :).

Pavakka Pachidi / Bitter gourd in a spiced Curd

Ingredients

1 - 2 Bitter gourd / Pavakka ( cut in half moon shape / chopped )
1 cup Curd ( beat it with a fork to smooth )

1/2 cup Grated Coconut
1/4 tsp Cumin / Jeera
1 1/2 Green Chili
1 small Shallot

For tempering:
1/4 tsp Mustard seeds
 1 Green chili ( slit )
1 Shallot ( sliced )
few curry leaves

Method:

In a pan heat about 2 - 3 tbsp oil and fry the bitter gourd / pavakka pieces
Grind together coconut + cumin + green chili + shallot to a very fine paste.
( we usually do not heat this mixture but if you want , you can microwave it for just 30 sec )
Add the beaten curd to the mixture and mix well with enough salt to taste.
Add in the fried Bitter gourd pieces and mix well.

For tempering : Heat oil in a small pan and pop mustard seeds + green chili + shallots + curry leaves, and pour it on the curry, and serve.

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Happy Onam everyone!! Just wanted to give you all a virtual treat for this Onam and make wish you a very happy and special day. I have few other Kerala Sadhya treats in here:

1. Manga Achar / Mango Pickle
2.Inji Pachidi / Ginger Pickle
3.Parippu Curry / Moong Dal Curry
4.Pumkin & Red gram Curry / Mathan Payar Erissery
5.Pineapple Pulissery / Pineapple Yogurt Gravy
6. Spiced ButterMilk / Morum Vellam / Sambharam


Kerala Olan  -  Onam Sadhya Special

Ingredients:
 2 cups Ashgourd  cubed ( Kumbalanga)
1/2 cups Red Gram Beans  ( cooked )
2 Green Chilies ( slit )
1 cup Coconut milk ( thick )
Salt to taste
Curry leaves

Method:
Soak Red gram beans for 4 - 5 hrs and cook, strain water and set aside.
Boil Ashgourd and green chili adding salt until tender and cooked.
Add in the red gram and mix well, pour in coconut milk and add curry leaves.
Check for salt and let it cook on low heat for about 5mins.
Add water if needed and check on salt.

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Summer is so so amazing back in Kerala. I guess its just the same everywhere , people have great times in parks, doing different activities which they enjoy. The most amazing part is that you get to have so much varieties of fruits. Back at home we just enjoy summer with lots and lots of raw as well as fruit mangoes. When mangoes get filled in our kitchen we used to have a special treat with a bowl of spiced green mangoes. This is not much recipe oriented post, but im much sure that anyone who tastes is going to go crazy over this.

Summer also indicates that we need to take in lots of liquid be that in any form. Spiced butter milk is one  drink that is made most of the times during summer season, to fight with the hot weather a glass of buttermilk would be just perfect. A bowl full of Spiced Mango is well accompanied with a glass full of Spiced Buttermilk. Im sure you will try this out and surely would fall in love with this combo.

Spiced Green Mango & Spiced Buttermilk

Ingredients:

1 Unripe Mango ( chopped into small small pieces)

2 - 3  Dried Red Chili broken ( adjust accordingly )

4 tbsp Coconut Oil ( do not substitute with any other oil )

salt 

For the Buttermilk:

1 cup Yogurt ( beaten well )

1/2 cup Water

1 inch Ginger

1 Green Chili

Few Curry leaves

Salt

Method:

Clean and cut mango into small small pieces.

Put all the ingredients in a bowl and mix well.

Serve with a glass of Spiced Buttermilk.

Crush together ginger , green chilli and Curry leaves with a motar and pestle.

Mix it well with the beaten curd & water adding salt as needed.

Pour it out into a glass and serve.

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