This bittergourd Raitha[ Paavakkai kichadi ] was made in our house with mild variations from the beginning. It was in the general tradition! It was a special favourite with “Porichakuzhampu” and “Sambar”. This raitha involves frying the bittergourd !  

Essential Ingredients  

paavakka {paavakkai} (karela) [ bittergourd  ] ~ 250 to 450 gms ~  [ roughly three/four bittergourds]

thayirru { tayir } (dahi) [ quality curds ] ~ 150 to 350 gms

[ depending upon how you want the relative density of bittergourd +curds to be ]

velichenna { thengai ennai } ( naariyel ka thel) [Coconut oil ] ~ a few spoons as required to fry the bittergourd  [ Other refined oil-s may also be used instead ]

uppu { uppu } ( namak ) [ Salt ] as required.  

For The Garnish 

kothamalli ila { kothamalli ilai } ( kothmeer ) [ fresh coriander leaves ]

AND/OR  

pudina ila  { pudina ilai } ( pudina ) [ mint leaves]  

AND/OR  

seema malli ila { seema malli ilai } ( aju-mood ) [ parsley leaves ]   

[ as required roughly about 1to 2 Tablespoons finely cut ]

pacha mulaku { pachai milagai } (kacha mirchi )  

                                              [ green chillies ] ~ 1 or 2

kaduku { kadugu } ( rai ) [ mustard seeds ] ~1 teaspoon

jeerakam { jeeragam } ( jeera )  [ cumin seeds ] ~1 teaspoon

venna { vennai } ( makhan ) [ butter ]  ~ 1 table spoon

[ to fry the mustard and cumin  seeds  ]

Preparation  

Wash well  & cut the bittergourd into small pieces circular or linear .  Then put sufficent oil into the frying pan and make it fuming hot. Now put the cut bittergourd into the oil and deep fry till golden brown and crisp.  

Take a clean suitable vessel and large spoon

Mix the fried-bitter gourds and curds :add the salt ~ Raitha is essentially ready!

Cut the chillies into tiny pieces take enough coriander leaves and mix with the Raitha.

Fry the butter and put the mustard and cumin seeds ~ Don’t burn!

Put the fried garnish to the tentative Raitha. Don’t stir.  

But stir before serving ! 

The Exotication of Raitha ~  

The Saffron Nut Paste-Method  ~ 

To make the Raitha Exotic, 50/150 Gms of Badam[ Almond ], Pista, Cashew and two pinches of saffron in various proprtions made into a fine paste and may be added to the Raitha as the cut-carrots and curd are being mixed together.Kismis [Dried grapes] and other nuts available may be used too ! Also, A tablespoon honey may be added.  These Exotic version-[s] of bittergourd  Raitha  may be named “Neo-Kashmiri-Pandit bittergourd  Raitha-(s)”!!