Friday, April 22, 2011

PAAVAKKA PULI KOOTAAN/ ACHAR (Tangy bitter gourd pickle)



This can be used hot or cool as a side dish for rice or as a pickle. This dish will stay for about a week in airtight container.
I am sure that whoever don't like even the name of bitter gourd will ask for more.

INGREDIENTS
Bitter gourd------------------2 medium size,cut in to small pieces
Ginger------------------------ 1 tsp, cut in to small pieces
Garlic--------------------------6 flakes (about 1tsp sliced and crushed)
Tamarind----------------------1 small lemon size or to taste (soak in warm water)
Red chilly powder-----------1 tsp
Turmeric powder------------1/4 tsp
Fenugreek seeds/uluva--- 1 1/2 tbsp
Mustard seeds---------------1/2 tsp
Dried red chilly---------------1
Oil------------------------------- 2 tsp
Curry leaves------------------a sprig
Salt as needed

METHOD
  1. In a vessel cook bitter gourd with ginger,turmeric powder,red chilly powder,needed salt and little water.
  2. Once the bitter gourd is cooked,add tamarind water/paste.Bring it to boil.
  3. Next in a pan add little oil and roast fenu greek seeds and powder it. Add this to the above vessel.
  4. Next add crushed garlic to the cooked bitter gourd and slow cook it.Check the seasoning.
  5. Then do the tempering. For this add oil in a medium heat pan and splutter mustard seeds,dried red chilly and curry leaves.
  6. Now pour the tempering to the cooked bitter gourd and transfer to a serving bowl.

    cut bitter gourd,tamarind,crushed garlic,fenu greek seeds and ginger
    Step 1
    Step 2 to 4
    Step 6

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