Bittergourd Pachadi

This tangy bitter gourd (pavakkai) pachadi is made with tamarind and tomato. This can be served as side dish to rice.

Bittergourd Pachadi

Recipe by S Kamala
0.0 from 0 votes
Course: Pachadi(Salad)Cuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



This tangy bitter gourd (pavakkai) pachadi is made with tamarind and tomato. This can be served as side dish to rice.


  • Bitter-gourd (long type) – 2 Nos

  • 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


  • 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.


  1. This looks so tasty! Thanks for posting!

  2. Hi Jennifer

    Thank you for visiting. A better way to add bittergourd in our meals.

  3. Divya Vikram

    Though am not a big fan of bittergourd this looks yummy!

  4. Hi Divya Vikram

    Yes. Nobody likes bitter taste. However, it contains medicinal properties, we can make something like this to include in our diet.

  5. Saraswathan

    Bitter Gourd has always been my favourite. Especially the "Paarka Pitle". This Pachadi is totally new and we instantly liked it. Thanks for sharing.

  6. Hi Sarawathan,

    Thank you for visiting my site and your comments.

  7. 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 .

  8. What is the shelf life. Can we refrigerate this dish.. all ur receipe are yummy. Thnku


    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.

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