Mar 8, 2016

Bitter Gourd Pachadi Recipe - Pavakka Pachadi Recipe

I have seen mom using citron in a pachadi which we call as narthangai pachadi. She chops the skin as well in that. I decided to treat the bitter gourd just like it and make a sweet, sour and spicy pachadi. When i made it and tasted it, it was delicious. So yummy.Hope you will give this a try and let me know how it turns out for you.

Similar Recipes,

Mum's Ginger Pachadi
Mum's Pumpkin Pachadi
Mum's Cucumber Pachadi
Mango Pachadi
Chilli Pachadi
Gooseberry Pachadi
Tomato Pachadi
Mango Pachadi
Carrot Pachadi
Beetroot Pachadi
Pineapple Pachadi

Preparation Time : 5 mins
Cooking Time : 30 mins
Serves: 3 to 4


Bitter Gourd - 1 large deseeded, sliced thinly
Oil - 2 tblspn
Salt to taste
Turmeric powder - 1 tsp
Chilli Powder - 1 tsp
Tamarind - 1 large lemon size
Jaggery - 1/4 cup

For Seasoning:
Gingelly Oil - 2 tblspn
Mustard Seeds - 1 tsp
Dry Red Chilli - 2 broken into small pieces


Soak tamarind in water. squeeze and extract all the juices.

Heat oil in a pan, add in bitter gourd, salt and turmeric and saute till it is done and cooked down. It will take around 10 mins.

Now add in chilli powder and mix well.

Now add in tamarind juice and boil it for 5 mins.

Add in jaggery and cook till thickened.

Now make seasoning, heat oil and crackle mustard seeds and dry red chilli. pour this over the curry and mix well.


Take a bittergourd, wash it well

slit open, remove the seeds

slice thinly

soak tamarind in water

squeeze and extract the juices

heat oil in a pan, add bitter gourd

toss well

add in turmeric powder

add in salt
saute that for 10 mins or so

now it is almost done

this sauteing process helps to reduce the bitterness

add chilli powder

add tamarind

mix well

add jaggery..

cook this till thickens

now it is done

spoon this into a bowl

heat gingelly oil and crackle in some mustard seeds

add in dry red chilli

mix well

pour over pachadi

give a good mix



  1. Hi Aarthi!
    How many days can we store this pickle in fridge? Thanks in advance.

  2. This is what we call bitterguard pulimcurry in north kerala. Its yum to the core. Love this! :-)

  3. @Anonymousyou can store this for more than a week in fridge. make sure you use little extra oil and cook till thick


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