- 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.
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…