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Kakarakaya Pachadi (Bittergourd Chutney) Yum
Very easy to make Kakarakaya Pachadi (Bittergourd Chutney). Bittergiurd is ground into a coarse paste and then cooked in little bit of oil until it is cooked through.
Kakarakaya Pachadi (Bittergourd Chutney)
Course condiments
Cuisine andhra
Prep Time
10 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 1 cup Kakarakaya (Bittergourd), chopped (about 2 medium or 4 small)
  • 1 Onion – medium
  • 2 tsps Chili powder Red  (adjust as per taste)
  • 1 ~ 2 tbsps Tamarind paste (adjust as per taste)
  • 2 tsps Kosher Salt (adjust as per taste)
For Tempering:
  • 2 tsp Chana dal
  • 2 tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • ¼ tsp Asafoetida / Hing
  • 2 Chilies Dry Red
Course condiments
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Kakarakaya (Bittergourd), chopped (about 2 medium or 4 small)
  • 1 Onion – medium
  • 2 tsps Chili powder Red  (adjust as per taste)
  • 1 ~ 2 tbsps Tamarind paste (adjust as per taste)
  • 2 tsps Kosher Salt (adjust as per taste)
For Tempering:
  • 2 tsp Chana dal
  • 2 tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • ¼ tsp Asafoetida / Hing
  • 2 Chilies Dry Red
Kakarakaya Pachadi (Bittergourd Chutney)
Instructions
  1. Grind bittergourd, onions, tamarind paste, salt and red chili powder into a paste. If you like texture to your chutney, then coarsely grind it or make it into a smooth paste.
  2. Heat 3tbsp oil, add the tempering ingredients and once the dals get golden and the seeds start to splutter, add the paste. Turn off the heat to low and cook, stirring frequently, until the mixture comes thickens and bittergourd is cooked through, about 12~15 minutes.
  3. Store in an airtight container in the refrigerator for up to 10 days.
Recipe Notes

Bittergourd Chutney

Linking this to Valli’s ‘Cooking from Cookbook ChallengeMarch — Week 4‘.

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