Pickles are a great way to extend the summer harvested vegetables and this Bitter gourd pickle also known as Pavakkai Urukkai is no different. A wonderful and tangy / spicy pickle made with freshly harvested bitter melon is a great side to serve with rice or Idli / dosai.
Summer is a very busy time for us. The vegetables are being harvested at full force and I am constantly chopping, preserving and cooking them. Lot of recipes are planned and made based on what we harvest from our garden.
One such recipe that I make often during the summer months is this Bitter gourd pickle or Pavakkai Urukkai. It is a great way for using the summer produce for an extended period as this pickle stores well in the refrigerator for couple of weeks.
The usual recipe that I make with the bitter gourd is pavakkai Pitlai and pavakkai curry. One of the popular pickle brand carry biter gourd pickle and that is how I got the idea to make it for the first time.
Ingredients needed
Bitter Gourd or Bitter Melon - We need tender and fresh bitter gourd to make the pickle. You can use either the Chines variety or the Indian variety. Just be aware that the the Chinese variety of bitter gourd is a little less bitter than the Indian Pavakkai or the bitter melon.
Spices - We need mustard seeds, turmeric powder, red chili powder, asafetida and Roasted Fenugreek powder.
How to make Fenugreek powder – Dry roast the fenugreek seeds and once cooled grind it into a smooth powder. Store in an airtight container and use as needed.
Tamarind - We can either use tamarind paste or thick tamarind extract from tamarind dissolved in hot water.
Oil - Typically to make pickle, South Indians use Gingelly oil also known as sesame oil. That is what I have used in the recipe. You can use vegetable oil or any other cooking oil as well.
Salt and Brown sugar / jaggery are the last two ingredients we will need. Brown sugar is an essential component as it helps counteract the bitterness to some extent.
Step by step process
Prep the Bitter gourd / Pavakkai -
1 . Cut the bitter gourd vertically and remove all the seeds from the center. Use a spoon to scrape the flesh and the seeds. Now chop the bitter gourd finely and wash it well.
2. To the chopped bitter gourd add about ½ tsp of turmeric powder and 1 tsp of salt and mix well. Keep it aside for about 30 mins.
After 30 mins, you will notice that the bitter gourd has let out lot of water. Squeeze the water out of the melon.
In another pan, heat the oil. Season with mustard seeds (1), asafetida and ½ tsp of turmeric powder (2). Also add the red chili powder (3).
Now add the chopped bitter gourd / pavakkai and saute until the vegetable softens a bit (4).
Add the tamarind extract, brown sugar and salt (5 & 6). Let it come to a boil and let the pavakkai cook entirely. Also the bitter gourd pickle will start to thicken and come together.
Add the fenugreek powder at this stage and take it off the flame. Do not cook too long after the fenugreek powder is added, since it will become bitter.
Let it cool down and then store in an airtight container.
Enjoy the Pavakkai Urukkai with curd rice, idli, dosa or roti!
Expert Tips and FAQ's
- Sprinkle the bittergourd with turmeric powder and salt and squeeze out the liquid to remove some of its bitterness.
- Cooking it in tamarind water also helps in balancing the bitterness.
- Do not skip the brown sugar / jaggery. One more factor to balance the bitterness of the vegetable.
- Like any pickle, store the pickle in an air tight and clean bottle. Always use fresh, moisture free spoon to remove the pickle from the jar. This helps in extending the shelf life of the pickle.
Other Recipes to make with Bitter gourd
Pavakkai Pitlai / Bitter gourd Stew - Pavakkai Pitlai is a delicious sambhar from South Indian region made exclusively with Bitter gourd. I have added chick peas for added texture and flavor. This is a wonderful Vegan stew / kootu made with bitter gourd and is served with rice.
Bitter Gourd Chips in Air Fryer - One of our newest and most liked recipe with bitter gourd is this chips. This Air fryer bitter gourd chips will turn you into a Bitter gourd lover and you will keep coming back for more.
Pavakkai Podi / Spiced Bitter Gourd Powder - One other great recipe to extend the life and use of summer harvested fresh bitter melons / pavakkai. This podi tastes amazing with steaming hot rice and a dollop of ghee.
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Pavakkai Urukkai
Ingredients
- 2 cups Pavakkai / bitter Gourd / bitter melon chopped
- 4 tbsp Oil I use gigelly oil
- 1 tsp Tamarind paste or thick tamarind extract ½ cup
- 2 tbsp Jaggery or brown sugar
- 1 tsp Mustard seeds
- 1 tsp Turmeric powder
- 2 tsp Red chili powder this was medium spicy for us, adjust based on your spice preference
- 1/4 tsp Asafetida
- 1/2 tsp Roasted fenugreek powder
- to taste Salt
Instructions
- Cut the bitter gourd vertically and remove all the seeds from the center. Use a spoon to scrape the flesh and the seeds. Now chop the bitter gourd finely and wash it well.
- To the chopped bitter gourd add about ½ tsp of turmeric powder and 1 tsp of salt and mix well. Keep it aside for about 30 mins.
- After 30 mins, you will notice that the bitter gourd has let out lot of water. Squeeze the water out of the melon.
- In another pan, heat the oil. Season with mustard seeds, asafetida and ½ tsp of turmeric powder. Also add the red chili powder.
- Now add the chopped bitter gourd / pavakkai and saute until the vegetable softens a bit.
- Add the tamarind extract, brown sugar and salt. Let it come to a boil and let the pavakkai cook entirely. Also the bitter gourd pickle will start to thicken and come together.
- Add the fenugreek powder at this stage and take it off the flame. Do not cook too long after the fenugreek powder is added, since it will become bitter.
- Let it cool down and then store in an airtight container.
- Enjoy the Pavakkai Urukkai with curd rice, idli, dosa or roti!
Notes
- Sprinkle the bittergourd with turmeric powder and salt and squeeze out the liquid to remove some of its bitterness.
- Cooking it in tamarind water also helps in balancing the bitterness.
- Do not skip the brown sugar / jaggery. One more factor to balance the bitterness of the vegetable.
- Like any pickle, store the pickle in an air tight and clean bottle. Always use fresh, moisture free spoon to remove the pickle from the jar. This helps in extending the shelf life of the pickle.
Jagruti's Cooking Odyssey says
Karela pickle, not seen or heard before, but looking at yours I actually want to enjoy with paratha!
amrita says
We love bittergourd however never tried bittergourd pickle.. I must say this is a lovely way to preserve home grown bittergourd
Priya Srinivasan says
Wow sandhya pavakkai pickle looks very tempting! Love the flavors here a lovely marriage of bitter, sweet, tangy and spice! I m definitely trying this
Padma Veeranki says
I am literally drooling reading the title...Just had dinner but now I feel like having suda suda sadam with some pickle. We love bitter gourd in our home. I too make it but my pickle looks different though the ingredients are almost kind of the same. Would love to try your version some time soon.
Bless my food by Payal says
Never heard of bitter gourd pickle. Being bitter, it is usually less loved. but tamarind and jaggery seems to create a wonderful balance. Awesome post.
Mayuri Patel says
I've not tried making bitter gourd pickle and neither have I tasted it. However, what a wonderful way to use up your summer harvest and enjoy bitter gourd throughout the year. I'm sure my hubby would love it as he is a big bitter gourd fan.
Pavani says
I am literally drooling thinking about this flavorful bitter gourd pickle. We love bitter gourd in our home, but I've made a pickle with it. Would love to try it some time soon.
Seema Sriram says
I was looking for a recipe for pavakkai pickle and there it is. I am sure to test it when my vine is soon blessed with a few of them.