Pavakkai refers to bitter gourd and pachadi refers to a traditional South Indian fresh pickle served as a side dish. Generally pachadis have a variety of flavours. If you want to have a blast of flavours in your mouth then you must try this pavakkai pachadi – sweet, tangy, bitter, sour, spicy. It’s a perfect blend of flavours and uplifts a boring meal too. Try this recipe and know it yourself.

Ingredients

Pavakkai or bitter gourd – 2 no’s finely chopped

Tamarind – lemon size ( soaked in hot water for half an hour)

Jaggery – lemon sized

Oil – 1.5 tbsp (you may use coconut oil or seasme oil for authentic taste)

Mustard seeds – 1/2 tsp

Udad dal – 1/2 tsp

Dry red chilly – 2 no’s

Fenugreek seeds – 1/8 tsp

Asafoetida – 1/8 tsp

Curry leaves – few

Turmeric powder – 1/2 tsp

Red chilly powder – 1/2 tsp

Salt – as per taste

Water – as required

Method

1. In a pan heat oil. Add mustard seeds, udad dal, Asafoetida, fenugreek seeds, dry red chilly and allow it to splutter. Add the finely chopped bitter gourd and fry till it is 50% cooked.

2. Squeeze the tamarind pulp and add it to the bitter gourd. Add half cup water. Add turmeric powder, salt, red chilly and Jaggery and mix well. Allow it to cook on a low flame till the raw flavour of the tamarind goes away and the pachadi becomes thick.

3. Serve as required. Store in an air tight container in fridge. Stays good for a week.