Pavakkai Sweet Karam Pachadi | Bitter Gourd Sweet Spicy Pachadi
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.
Servings: 3 people
- 200 gms Bitter Gourd
- 1 tsp Tamarind Paste or 1 gooseberry size tamarind
- 1 tsp Sambar Powder
- 1 tsp Salt
- ¼ Cup Grated Jaggery
- 2 tbsp Oil
- 1 tsp Mustard seeds
- 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 no Green Chili Chopped
- ¼ tsp Asafoetida (Asafetida / Hing)
- Few Curry leaves
Wash and slit the bitter gourd vertically. Remove the seeds. Chop into bite size pieces. Set this aside.
200 gms Bitter Gourd
Mix 1 tsp of tamarind paste in 1/4 cup of water and stir well.
1 tsp 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 tbsp Oil, 1 tsp Mustard seeds, 1 tbsp 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 tsp Sambar Powder
When the bitter gourd is cooked completely and slightly golden, add tamarind juice along with salt to cooked bitter gourd.
1 tsp Salt, 1 tsp 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 flame
¼ Cup Grated Jaggery
Tasty Pavakkai Sweet and Spicy Pachadi is ready to serve
- 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 1/4 cup of jaggery.
- When the pachadi becomes semi-thick switch off flame. If you keep cooking pachadi becomes thicker and harder.
Serving: 0.25Cup | Calories: 34kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g