Bittergourd Pachadi is a bold, tangy-sweet South Indian relish where tender bittergourd is simmered in a punchy tamarind–tomato gravy. Cook chopped, de-seeded bittergourd until soft, then boil it with thick tamarind extract, tomato puree, chilli powder, turmeric, and salt. Finish with a fragrant tempering of mustard, cumin, fenugreek, asafoetida, and curry leaves, then simmer to a semi-thick consistency. A final stir of jaggery rounds off the bitterness with gentle sweetness—optionally thicken faster by adding a little rice flour slurry while it boils.
This tangy bittergourd pachadi is made with tamarind and tomato. This can be served as side dish to rice.
Bitttergourd Pachadi Recipe
Bittergourd Pachadi
This tangy bitter gourd (pavakkai) pachadi is made with tamarind and tomato. This can be served as side dish to rice.
5
servings10
minutes25
minutesIngredients
Bitter-gourd (long type) – 2
Tamarind – a small lemon size
Tomato – 2 (medium size)
Jaggery powdered – ½ cup
Red Chilli Powder – 1 teaspoon
Turmeric Powder – 1/4 teaspoon
Asafoetida Powder – ¼ teaspoon
Oil – 1 tablespoon
Mustard – ½ teaspoon
Jeera – 1 teaspoon
Fenugreek – ½ teaspoon
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Soak tamarind in water and squeeze out thick juice of about one cup.
- Cut the tomatoes into big pieces and grind it to a fine puree.
- Slit the bitter-gourd, remove seeds and cut it into small pieces.
- Put the bitter-gourd pieces in a vessel and add half cup water and cook on medium flame till it is soft.
- Add tamarind juice and tomato puree, red chilli powder, turmeric powder, salt and stir well. Allow to boil.
- In a pan add the oil and when it is hot add mustard. When it pops up add jeera, fenugreek, asafoetida powder, curry leaves and fry. (take care not to burn the fenugreek).
- Add the cooked bitter-gourd tamarind gravy to it and stir well. Allow to cook till it is semi liquid.
- Finally add jaggery powder and mix well. Let it cook for two to three minutes on low flame. Then remove.
- Tip:
- You can add a teaspoon of rice flour mixed with littler water to the gravy while boiling. It will make the gravy thick faster.
This looks so tasty! Thanks for posting!
Hi Jennifer
Thank you for visiting. A better way to add bittergourd in our meals.
Though am not a big fan of bittergourd this looks yummy!
Hi Divya Vikram
Yes. Nobody likes bitter taste. However, it contains medicinal properties, we can make something like this to include in our diet.
Bitter Gourd has always been my favourite. Especially the "Paarka Pitle". This Pachadi is totally new and we instantly liked it. Thanks for sharing.
Hi Sarawathan,
Thank you for visiting my site and your comments.
Hi Kamala ,
I’m a great fan of your site .I visit your site almost daily to decide what to cook .
Can this pachadi be eaten with hot rice? Is appalam a good side dish ?
Do keep on adding lots ans lots of recipes .
Hi Ranjani,
It may not be good with hot rice. But you can have it as a side dish with Rasam Rice, Sambar Rice and curd rice.
What is the shelf life. Can we refrigerate this dish.. all ur receipe are yummy. Thnku
One or two days only. If you refrigerate you can keep it for 3 to 4 days.
After a lot of search, I located your this recipe. This recipe is the one my mom was adopting when making paavakkai pachadi when I was young. I tried it right away and lo, I am floored with the pep taste and the aroma of this pachadi. Irt is a mix of kara, sweetness, bitterness, sourness and in a beautiful blend. Your recipe is the one I consider the best, after trying it. God bless you. I will now start trying your other recipes Keep introducing more recipes madam.