Pavakkai Sweet & Spicy Pachadi is a delicious and healthy pachadi which has mix of flavors. Like the pachadi we make for Tamil New Year's day, this pachadi has also the blended taste of sweet, tangy, salt, spice and sour tastes. Usually pachadi is made with buttermilk/curd or sweet, but this is one of a kind - sweet, sour and tangy flavors that are enticing and addictive.
Bitter Gourd is known for its medicinal and nutritional value. It is one of the most important vegetable to include especially for diabetic people. Because of the bitter quality of the pavakkai many kids frown to eat this healthy veggie. This pachadi is one way to present the bitter gourd in an appealing and appetizing way!
Tips for making Pavakkai Pachadi:
- Chop the bitter gourd into small pieces so that it gets cooked easily.
- I have used tamarind paste hence the color of the pachadi is dark. You can use usual tamarind (one gooseberry size), soak in hot water and extract the juice.
- We are using chili and sambar powder. So adjust the quantity of both according to your spice level.
- Since it is sweet and spicy pachadi, do not hesitate to add ¼ cup of jaggery.
- When the pachadi becomes semi-thick switch off flame. If you keep cooking pachadi becomes thicker and harder.
You may also want to try:
- Sweet Pachadi, a delicious Pachadi made with mixed fruits, tomato and sugar. It is one of the traditional Pachadi variety usually served on auspicious occasions and Tamil marriages.
- Inji chutney (Allam/Ginger chutney) is one of the interesting chutney made using ginger as a main ingredient. This chutney has a balanced blend of spice, sweet and sour tastes. A perfect accompaniment for Idli/Dosa and Pesarattu.
- Tomato Pachadi, a thick yogurt based dip made with cooked tomato and tempering. Relish this tomato pachadi with Sambar, Rasam or any kuzhambu variety.
Pavakkai Sweet & Kara Pachadi | Bitter Gourd Pachadi:
Pavakkai Sweet Karam Pachadi | Bitter Gourd Sweet Spicy Pachadi
Equipments Needed
- 1 Heavy Bottomed Pan
Servings: 3 people
Calories: 34kcal
Pavakkai Sweet karam pachadi is a very delicious pachadi made with bitter gourd, chili, jaggery, salt and sambar powder. Spice, Sweet, salt flavors are well balanced in this pachadi making it very tasty! Learn here how to make this Pachadi with step by step pictures, video & instructions.
Print Recipe
Ingredients
- 200 gms Bitter Gourd
- 1 teaspoon Tamarind Paste or 1 gooseberry size tamarind
- 1 teaspoon Sambar Powder
- 1 teaspoon Salt
- ¼ Cup Grated Jaggery
Tempering
- 2 tablespoon Oil
- 1 teaspoon Mustard seeds
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 no Green Chili Chopped
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- Few Curry leaves
Instructions
- Wash and slit the bitter gourd vertically. Remove the seeds. Chop into bite size pieces. Set this aside.200 gms Bitter Gourd
- Mix 1 teaspoon of tamarind paste in ¼ cup of water and stir well.1 teaspoon Tamarind Paste
- Heat oil in a pan. Add mustard seeds allow it to sputter. Then add bengal gram and fry till it is light golden. Then add asafoetida, chopped green chili, curry leaves and give a mix.2 tablespoon Oil, 1 teaspoon Mustard seeds, 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- Now add bitter gourd and sambar powder. Give a good mix. Stir-fry bitter gourd in high flame for 3-4 mins. Reduce the flame and cover the pan with lid. Allow the bitter gourd to cook till it is soft and light brown. Keep mixing the bitter gourd occasionally so it doesn't get burnt or unevenly cooked.1 teaspoon Sambar Powder
- When the bitter gourd is cooked completely and slightly golden, add tamarind juice along with salt to cooked bitter gourd.1 teaspoon Salt, 1 teaspoon Tamarind Paste
- Cook the tamarind juice for 5 mins to get rid off raw smell of tamarind. Add grated jaggery to the tamarind. Cook for couple of mins and then switch off the flame¼ Cup Grated Jaggery
- Tasty Pavakkai Sweet and Spicy Pachadi is ready to serve
Video
Notes
- Chop the bitter gourd into small pieces so that it gets cooked easily.
- I have use tamarind paste hence the color of the pachadi is very dark. You can use usual tamarind (1 gooseberry size), soak in hot water and extract the juice.
- We are using chili and sambar powder. So adjust the quantity of both according to your spice level.
- Since it is sweet and spicy pachadi, do not hesitate to add ¼ cup of jaggery.
- When the pachadi becomes semi-thick switch off flame. If you keep cooking pachadi becomes thicker and harder.
Nutritional Info
Nutrition Facts
Pavakkai Sweet Karam Pachadi | Bitter Gourd Sweet Spicy Pachadi
Amount Per Serving (0.25 Cup)
Calories 34
Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 2g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
- Wash and slit the bitter gourd vertically. Remove the seeds. Chop into bite size pieces. Set this aside.
- Mix 1 teaspoon of tamarind paste in ¼ cup of water and stir well.
- Heat oil in a pan. Add mustard seeds allow it to sputter. Then add bengal gram and fry till it is light golden. Then add asafoetida, chopped green chili, curry leaves and give a mix.
- Now add bitter gourd and sambar powder. Give a good mix. Stir-fry bitter gourd in high flame for 3-4 mins. Reduce the flame and cover the pan with lid. Allow the bitter gourd to cook till it is soft and light brown. Keep mixing the bitter gourd occasionally so it doesn't get burnt or unevenly cooked.
- When the bitter gourd is cooked completely and slightly golden, add tamarind juice along with salt to cooked bitter gourd.
- Cook the tamarind juice for 5 mins to get rid off raw smell of tamarind. Add grated jaggery to the tamarind.
- Cook for couple of mins and then switch off the flame.
- Bitter Gourd Pachadi is now ready to serve!
