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–+ servings

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.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Cuisine Kerala
Servings 7 people

Ingredients
  

  • 1 no Bitter gourd small, Pavakka
  • Tamarind a small piece, Puli
  • 1/2 tsp Turmeric powder
  • 1 1/2 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 Uzhunnu Parippu
  • 3 nos Dry red chillies cut in halves
  • Vinegar As reqd
  • Salt As reqd

Instructions
 

  • Wash well the bitter gourd and wipe dry with a cloth.
  • Chop the bitter gourd into small pieces and add required vinegar. Keep aside for an hour.
  • 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.
  • Grind the cooked bitter gourd pieces with tamarind to a fine paste. Do not add water for grinding.
  • Heat nallenna in a pan and splutter mustard seeds and fenugreek.
  • Add urad dal and fry for a few seconds until golden in color.
  • Lower the heat and fry dry red chillies and chilly powder.
  • Immediately add the bitter gourd mixture and fry until oil accumulates on top.
  • Add required sugar, salt, fenugreek powder and mix well. Remove from fire.
  • Highly nutritious bitter gourd chutney is ready and store in a glass bottle for storage purpose.
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