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Main Course

Bitter Gourd Chutney

Bitter gourd chutney is a nutritional recipe that goes well with rice. Bitter gourd, also known as Pavakka, is recommended in the treatment of blood disorders and diabetics.

Ingredientsfor 7 servings

1 nos Bitter gourd small, Pavakka
Tamarind a small piece (Puli)
1/2 tsp Turmeric powder
11/2 tsp Chilly powder
1/2 tsp Asafoetida powder (Kayam)
2 tbsp Gingely oil Nallenna
1/2 tsp Mustard seeds
1/4 tsp Fenugreek (Uluva)
1/2 tbsp Split urad dal Parippu (Uzhunnu)
3 nos Dry red chillies cut in halves
Vinegar, to taste
Salt, to taste

Preparation

Step 1
Wash well the bitter gourd and wipe dry with a cloth.
Step 2
Chop the bitter gourd into small pieces and add required vinegar. Set aside for an hour.
Step 3
Remove the bitter gourd pieces from vinegar. Add turmeric powder and required salt. Cover with a lid and cook in low heat until the pavakka pieces are done.
Step 4
Grind the cooked bitter gourd pieces with tamarind to a fine paste. Do not add water for grinding.
Step 5
Heat nallenna in a pan and let the mustard seeds crackle and fenugreek.
Step 6
Add urad dal and fry for a few seconds until golden in color.
Step 7
Lower the heat and fry dry red chillies and chilly powder.
Step 8
Immediately add the bitter gourd mixture and fry until oil accumulates on top.
Step 9
Add required sugar, salt, fenugreek powder and Stir everything together thoroughly. Remove from fire.
Step 10
Highly nutritious bitter gourd chutney is ready and store in a glass bottle for storage purpose.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Bitter Gourd Chutney

Bitter gourd chutney is a nutritional recipe that goes well with rice. Bitter gourd, also known as Pavakka, is recommended in the treatment of blood disorders and diabetics.

Ingredientsfor 7 servings

1 nos Bitter gourd small, Pavakka
Tamarind a small piece (Puli)
1/2 tsp Turmeric powder
11/2 tsp Chilly powder
1/2 tsp Asafoetida powder (Kayam)
2 tbsp Gingely oil Nallenna
1/2 tsp Mustard seeds
1/4 tsp Fenugreek (Uluva)
1/2 tbsp Split urad dal Parippu (Uzhunnu)
3 nos Dry red chillies cut in halves
Vinegar, to taste
Salt, to taste

Preparation

Step 1
Wash well the bitter gourd and wipe dry with a cloth.
Step 2
Chop the bitter gourd into small pieces and add required vinegar. Set aside for an hour.
Step 3
Remove the bitter gourd pieces from vinegar. Add turmeric powder and required salt. Cover with a lid and cook in low heat until the pavakka pieces are done.
Step 4
Grind the cooked bitter gourd pieces with tamarind to a fine paste. Do not add water for grinding.
Step 5
Heat nallenna in a pan and let the mustard seeds crackle and fenugreek.
Step 6
Add urad dal and fry for a few seconds until golden in color.
Step 7
Lower the heat and fry dry red chillies and chilly powder.
Step 8
Immediately add the bitter gourd mixture and fry until oil accumulates on top.
Step 9
Add required sugar, salt, fenugreek powder and Stir everything together thoroughly. Remove from fire.
Step 10
Highly nutritious bitter gourd chutney is ready and store in a glass bottle for storage purpose.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.