pavakkai pickle /bitter gourd pickle/ pavakkai urugai

Very impressive pickle with tangy, spicy with a tinge of sweetness cuts off most of the bitterness from this humble vegetable bitter gourd. Most of us may not like bitter gourd but if given as a pickle its a definite yes for all of us for sure. This pavakkai pickle is very simple and easy to make with loaded nutritional benefits and taste. Marination of bitter gourd for sometime takes out some of the bitterness have to squeeze out all the water before adding it to the dish. I always like to add jaggery to this pickle to bring balance and taste. You can make it with vinegar alone but here I have

used both tamarind and vinegar. It will keep well for at least one week if kept in a sterilized container and in fridge for about a month. Spiciness added depends one’s individuals taste so you can add or reduce its up to you. Use only gingelly oil for flavour and taste of the pickle. Add sufficient oil so that it can keep well if kept outside also. Select fresh green bitter gourd from market to make this pavakkai pickle. Please check my pavakkai puli kuzhambu recipe and some more pickle recipes to check here

mangai thokku recipe / grated mango pickle

sweet lemon pickle indian recipe /sweet and sour pickle without oil

elumichai oorugai recipe /lemon pickle tamilnadu style

instant raw mango pickle recipe

pavakkai pickle /bitter gourd pickle/ pavakkai urugai

INGREDIENTS:

Bitter gourd/pavakkai – 2 handfull(chopped,seeds removed)
Salt to taste
Gingelly oil/nallenai – 5 tbsp
Mustard seeds/kadugu – 11/2 tsp
Tamarind extract from fist full
Vinegar 1 tsp
Jaggery – a big piece

Pickle powder mix:

Chilli powder- 11/2 tbsp
Roasted powdered fenugreek/vendayam – 1 tsp
Turmeric powder – 1/2 tsp
Asafoetida – 1/4 tsp

METHOD:

1.First chop bitter gourd into chunks without seeds and mix up with salt and keep it for 20 minutes.
2.Keep a kadai with oil when it heats up add mustard to splutter the add the squeezed vegetable and fry.
3.Fry till the colour changes light brown.

4.Then add the given pickle powder mix and saute till rawness goes off.
5.Now add the tamarind extract at this stage check for salt and add the needed.
6.If it is thick add some water and let it boil, add jaggery.
7.When all the liquid thickens and oil oozes add vinegar and just after a minute switch off.

8.After it cools down store it in an airtight container.

pavakkai pickle /bitter gourd pickle/ pavakkai urugai

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Total Time 45 minutes mins

Course Side Dish

Cuisine Indian, SouthIndian

Ingredients

  

• Bitter gourd/pavakkai - 2 handfull(chopped,seeds removed)

• salt to taste
• Gingelly oil/nallenai - 5 tbsp

• Mustard seeds/kadugu - 11/2 tsp

• Tamarind extract from fist full

• Vinegar 1 tsp

• Jaggery - a big piece

Pickle powder mix:

• Chilli powder- 11/2 tbsp

• Roasted powdered fenugreek/vendayam - 1 tsp
• Turmeric powder - 1/2 tsp
• Asafoetida - 1/4 tsp

Instructions

 

• First chop bitter gourd into chunks without seeds and mix up with salt and keep it for 20 minutes.

  2.Keep a kadai with oil when it heats up add mustard to splutter the add the squeezed vegetable and fry.

  3.Fry till the colour changes light brown.

  4.Then add the given pickle powder mix and saute till rawness goes off.

  5.Now add the tamarind extract at this stage check for salt and add the needed.

  6.If it is thick add some water and let it boil, add jaggery.

  7.When all the liquid thickens and oil oozes add vinegar and just after a minute switch off.

  8.After it cools down store it in an airtight container.
  

Notes

By marinating bitter gourd in salt the bitterness to some extent will be gone.
It will keep well for a week and in refrigerator for a month.
More oil is used so that it lasts longer.
We fry the vegetable as it is for making pickle.
Iam used to add jaggery but if you don’t like leave it.
If its too much of chilli powder you can bring down adding less.

Keyword bittergourd, pickle, popular, urugai