Bitter Gourd pickle | Kakarakaya Nilava Pachadi | Side dish πŸ™‚

Side Dish: Bitter Gourd PachadiΒ 

Servings: 350 gms

Duration: 30 mins

During summer almost every South Indian gets ready to make homemade delicious pickles πŸ˜‹ Yes, you read correct! We are die hard fans of Pickles, we make them in summer and lasts long more than a year or so. It is a traditional process and make sure to add accurate measurements to end up with spicy and relishing homemade pickles.

Why we make pickles during summer? The only reason mangoes are easily available in market  during summer. It is the best time to make Mango pickle. 😍 You can checkout my homemade pickles at the end of this post

Homemade pickles main ingredients are powdered Fenugreek seeds and mustard seeds including oil and any raw vegetable with spicy 🌢 . Today, I shared similar to it can make instantly with less ingredients and we call it Pachadi, you can name it as you like either pickle/ chutney. I hope you like it

Coming to recipe, I prepared bitter gourd pachadi with spices and tamarind extract to reduce bitterness. This tastes great and perfect combo with piping hot rice 🍚

Let’s start with ingredients and follows Procedure

Ingredients:

  • Bitter Gourd – fresh – 6 – 1/2 kg – diced
  • Tamarind – Small lemon size – soaked in 200ml water (15 mins)
  • Kashmiri Red chilly powder 🌢 – 2 tb sp
  • Jaggery powder – 2 tb sp
  • Turmeric powder – 1/4 tsp
  • Salt – 1 1/2 tsp

For tempering:

  • Oil – 40 ml
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Bengal gram / Chana Dal – 1 tb sp
  • Urad dal – 1 tb sp
  • Curry leaves – 8 to 10

Procedure:

Pre-preparation:

Homemade Kashmiri Red Chilly Powder:

  • Heat skillet pan add Kashmiri red chillies
  • Dry roast till they become crisp in texture
  • Turn off heat, transfer to a plate & allow them to cool down
  • Blend them in coffee blender/ Mixer to make fine powder
  • Perserve it and you when required 😊

Process of Bitter Gourd Pachadi:

  • Heat pan over medium heat
  • Add oil, tempering ingredients and saute
  • Next add chopped bitter gourd, mix well
  • Saute upto 15 mins / till it becomes tender
  • Add salt, turmeric powder, Kashmiri red chilly powder
  • Mix well & Saute 30 secs
  • Then Squeeze tamarind add extracted water ( don’t add tamarind pieces) Β along with jaggery powder
  • Mix well & let it cook for about 15 mins/ till oil oozes out
  • Turn off heat & let it become cool down
  • Serve with piping hot rice and desi ghee πŸ˜‹
  • Happy Cooking πŸ‘©πŸ»β€πŸ³ and have a wonderful weekend

Step by step process shown below with pictures:

IMG_6174

Note:

  • Adjust salt & spicy according to taste
  • It can store in any airtight container
  • If you store it in refrigerator and preserves upto one month
  • Instead of Kashmiri red chilly powder you can replace it with regular spicy red chilly powder. When you are replaced it make sure to add less / more spicy according to your choice

Checkout my pickle recipes:

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Β© 2017- 2018 Ramyarecipes

15 Comments Add yours

    1. Ramyarecipes says:

      Thank you 😊

      Like

  1. Megala says:

    One of the best recipes using bitter gourd, sounds delicious !

    Liked by 1 person

    1. Ramyarecipes says:

      Yes megala, I like this version of bitter gourd.. I hope you could try it πŸ™‚πŸ‘

      Liked by 1 person

    2. Ramyarecipes says:

      Thank you 😊

      Liked by 1 person

  2. Nice recipe. Thanks for sharing. πŸ‘Œ

    Liked by 1 person

    1. Ramyarecipes says:

      Thank you Deepthi πŸ‘πŸ˜Š

      Like

    1. Ramyarecipes says:

      Thank you 😊

      Liked by 1 person

  3. One of my fav recipes!! Thanks for sharing!!! We also make it same way!!! Sometimes We also add roasted fenugreek seeds powder or sambar powder along with red chillies powder to enhance the flavor.

    Liked by 1 person

    1. Ramyarecipes says:

      Oh great to know.. Thank you 😊

      Liked by 1 person

  4. jyo says:

    I heard about this but never tried…i ll give it a try soonπŸ‘

    Liked by 1 person

    1. Ramyarecipes says:

      Thanks jyo for showing interest to make it.. I’m sure you like it πŸ™‚

      Like

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