Bittergourd Pickle ( kakarkaya Pachadi )

Bittergourd Pickle ( kakarkaya Pachadi )

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Meghana Narayan
Meghana Narayan
243
Calories
Kcal
6
Protein
gm
15
Fat
gm
21
Carbs
gm
cookingtraditionicon
Indian
veg
Veg
recipepreparationtime
00:20

Karkaya Pachadi is a popular condiment from southern India. Being from India I go bonkers over anything that is spicy. So if you like spice too do give this one a try.

Ingredients

  • listcheckBitter gourd - 150 gm
  • listcheckOil - 15 gm
  • listcheckMustard Seeds - 1/2 tsp
  • listcheckCumin seeds - 1/2 tsp
  • listcheckChilly Powder- 1 tsp
  • listcheckCurry Leaves - 10
  • listcheckUrad dal - 10 gm
  • listcheckChanna dal - 10 gm
  • listcheckTurmeric powder - 1/2 tsp
  • listcheckJaggery - 10 gm
  • listcheckTamrind - 10 gm
  • Method

  • Step-1
    Wash and dice the bittergourd into small pieces. Soak tamrind in 60-70 ml warm water.
  • Step-2
    In a pan take 5-10 gm of oil and splutter mustard , cumin. Then add in urad, chana , curry leaves saute for a few seconds more.
  • Step-3
    Now add in chopped bittergourd and saute well till tender. Add in turmeric chilly, salt give a mix. Now squeeze the tamrind pulp into soaked water. Pour in the extracted water minus the tamrind pieces along with the jaggery powder.
  • Step-4
    Mix close with a lid and cook for 3-4 mins on a low flame or till the mixture becomes thick. You can also add another 5 gm of oil at this point.
  • Step-5
    Once done switch off the flame and let it cool down. Serve a spoonfull with hot rice & ghee 😋. Remaining when refrigerated this can be stored upto 3 weeks- 4 weeks.
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