Teepi Kakarakaya Pachadi ~ Sweet Bitter gourd Pickle

Teepi Kakarakaya Pachadi

Am back after much needed rest. Thank you dear readers for sending kind, heart warming wishes my way.

A much cherished and relished vegetable in our home is bitter gourd. A favorite of mine is today’s bitter gourd pickle with a sweet flavor that happens to be one of Amma’s specialty dishes. What makes it palate pleasing is the addition of jaggery and tamarind combined with a tempering of curry leaves and dals that add for a bit of crunch. Sweet, sour and tangy flavors that are enticing and addictive. Bitter gourd never tasted better.

Farm fresh bitter gourds ~ Peeled, de-seeded and sliced bitter gourd

The bitter gourds you see in the picture above are freshly plucked off the vine. Ensure that you use tender fresh bitter gourd. Discard the hard seeds. Taste and adjust salt and chili powder till it strikes the right balance with the tang and sweet flavors. Keeps well when refrigerated for a few weeks.

Teepi Kakarakaya Pachadi Recipe

Recipe Source & Prep: Amma

Prep & Cooking: 45 mts

Cuisine: Andhra

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Ingredients:

1 kg bitter gourds/kakarakayalu/karela, wash, dry, lightly peel and slice

100 gms tamarind

100 gms jaggery or sugar

2 tbsps red chilli pwd (adjust)

1/2 tsp dry roasted methi pwd

1 tsp mustard pwd

1 tbsp coriander pwd

1 1/4 tbsps salt (adjust)

For tempering/tadka/poppu:

12-15 peeled and crushed garlic cloves

15-20 fresh curry leaves

1 tsp mustard seeds

1/4 tsp methi seeds/fenugreek seeds/menthulu

1/2 tbsp split gram dal (optional)

1 tbsp chana dal (optional)

3-4 dry red chilies, tear and de-seed

7-8 tbsps oil

1 Cut the bitter gourd length wise and slice as shown in the picture above. Deep fry the sliced bitter gourd to a light brown shade. Drain and keep aside.
2 In a stainless steel vessel, add the tamarind and enough water till the tamarind is immersed. Bring it to a boil and turn off heat and cool.
3 Once cool, pour this into the blender jar along with salt, chili pwd and jaggery syrup or sugar. Grind a smooth paste, remove and keep aside. (this will be of a pouring consistency)
4 Heat oil in a heavy bottomed vessel, once hot, reduce flame to medium. Add mustard seeds and as they splutter, add split gram dal, channa dal and methi seeds and allow them to turn red. Add curry leaves and crushed garlic and saute for a half a mt on low flame.
5 Immediately add the ground tamarind-jaggery paste and combine. Add coriander pwd, mustard pwd and methi pwd and combine. Let it cook for a mt on low-medium flame.
6 Add the deep fried bitter gourd pieces and combine. Cook on low flame for 4-5 mts. Turn off heat.
7 Cool and store in an airtight bottle. Refrigerate.

Note:

If using jaggery, add few tbsps of water and allow it dissolve over low flame. Strain it for any particles and follow rest of the recipe.

Sweet Bitter gourd pickle ~ Meetha Karela Achar

Teepi Kakarakaya Pachadi ~ Sweet Bitter gourd Pickle

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  bittergourd
  •   tamarind
  •   jaggery

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Published:

A much cherished and relished vegetable in our home is bitter gourd. A favorite of mine is today's bitter gourd pickle with a sweet flavor that happens to be one of Amma's specialty dishes. What makes it palate pleasing is the addition of jaggery and tamarind combined with a tempering of curry leaves and dals that add for a bit of crunch. Sweet, sour and tangy flavors that are enticing and addictive.

29 thoughts on “Teepi Kakarakaya Pachadi ~ Sweet Bitter gourd Pickle

  1. After a long time Sailu garu you are again posting receipes..
    I like this pickle a lot…will try and let you know.

    Thanks,
    Sudha Balaji

  2. Hi Sailu, Good to see you back. We missed you! Nice recipe and pictures look great. I will surely try this recipe!
    Thank you!
    Priya

  3. Good to see you back ๐Ÿ™‚ Hope all is well. I have been trying a lot of recipes, some of them adapated, some of them as is and all have been appreciated – especially the Andhra Mince Curry and Side dish for Biryani – have also recommended your site to some of my friends who want to try Andhra food and they are happy too!

    This looks like such a great pickle – we love pavakai too.

    1. All’s well, Miri. Happy to learn you are trying out Andhra recipes and enjoying them as well as recommending the site to friends. ๐Ÿ™‚ Really appreciate it.

  4. Hi Sailu,

    The pachadi looks nice and creamy. Addition of jaggery and making pachadi with bitter gourd is totally new to me…I always make a fry with it…or simply make pavakkai pitlae…love the dark brown colour too…assuming u must have used the old stored tamarind wich is rich in taste and tang!!!

    Shobha

  5. Hi shailu

    Hope u r feeling gud now. My day wont be complete without opening ur website. My 4year old one as well knows about u and whenever I prepare something, he asks whether it is from u website or what ani? Just a quick query plz… I have gone through a cake recipe using curd in ur food blog, but I missed it somehow…can u plz send me the link. THanks in advance

  6. So, so good Sailu! The only heads-up I’d give people is that the tamarind be washed thoroughly, just in case it carries sand/grit. Mine did, although I couldn’t see. I washed it couple times, but the pachadi still seemed gritty at times when eating.

    Perhaps I should have strained the tamarind pulp before using it?

    Thanks!

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