Pavakka Pachadi Recipe

Cooking Directions

• STEP 1.Wash and slice the bitter gourd into thin rounds. Remove the seeds if desired.
• STEP 2.Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves and red chili.
• STEP 3.Add the bitter gourd slices and sauté until they turn golden brown. Remove from heat and let it cool.
• STEP 4.In a bowl, whisk the yogurt until smooth. Add salt, turmeric powder, and red chili powder. Mix well.
• STEP 5.Add the cooled bitter gourd slices to the yogurt mixture and mix until well combined.
• STEP 6.In a small pan, heat oil and add mustard seeds. Once they splutter, add curry leaves and red chili.
• STEP 7.Pour this tempering over the pachadi and mix well. Serve chilled with rice or roti.

Cooking Tips

• To reduce the bitterness of the bitter gourd, you can soak the sliced rounds in salted water for 15 minutes before cooking.
• Make sure to cook the bitter gourd until it turns golden brown to remove any raw bitterness.
• Adjust the spice levels according to your preference by adding more or less red chili powder.

Storage and Serving

• Pavakka Pachadi can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the pachadi chilled as a side dish with steamed rice or roti.
• It can also be enjoyed as a dip with crispy papad or as a spread on sandwiches.