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Pavakka Pachadi (Bitter Gourd pachadi)


  • Bitter Gourd: 250gm
  • Curry leaves: 4 to 6 stems
  • Coconut (Grated ) : 1/4 coconut
  • Turmeric powder: 1 tbs
  • Red chili Powder: 1 tbs
  • Coriander powder: 2 tbs
  • Tamarind: lemon sized
  • Mustard seed: 2 tbs
  • Red Chili :3 nos
  • Coconut oil : 6 to 7 tbs( for deep frying the Bitter Gourd)
  • Water :  as required
  • Salt : as required
  • Jaggery: 1 nos



Soak the tamarind in 1 cup of water for 20 minutes. Then mix it well and take the pulp(filter using hand). Remove the seeds.

Coconut paste:

In a pan add 2 tbs of oil , fry the grated coconut until it turns it color to light brown. Once it become fried, off the flame and allow it to cool.

Using a mixer make a thick paste grated coconut.

Clean the bitter gourd  and cut into small pieces.

In a pan pour oil, once get hot add bitter gourd pieces and fry it until it turns it color to coffee brown.


Then add 1 tbs salt, 1 tbs of Turmeric powder, 1 tbs of Red chili Powder and 2 tbs of Coriander powder. Stir it well.

Then add filtered tamarind pulp and  Jaggery pieces into it. Mix it well. cook for 2 minutes.

Then add coconut paste into it and cook it well. Once form bubbles, off the flame.

In a pan add 1 table spoon of oil, once hot add the mustard, red chilies and 2 stems of curry leaves fry it well and add into cooked pachadi .

Tasty and different pavakka pachadi ready…

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