Pavakka Achar / Kerala style Bitter Gourd Pickle
Pavakka Achar / Bitter Gourd pickle is a classic Kerala Pickle, spicy, tangy and certainly not bitter! My mom is an expert in preparing Pavakka / Bitter Gourd/ Karela dishes and her Pavakka Achar has been a family favourite since ages. Last time, when she came, we made Pavakka Theeyal, Thoran, Pickle, Pavakka Fry, Pavakka Kichadi etc., with the white Kerala Pavakka we got here. Most people would be put off by the bitterness of this bitter melon, but not Jibu and myself. We just love all Pavakka dishes and mummy’s expert loving hands made sure we relished every tiny morsel.
Bitter Gourd is loaded with nutrients and minerals and is great for diabetes patients, as it has blood sugar controlling properties. Pavakka, also known as Kaipakka and Karela, aids in lowering the cholesterol levels as well. Many people dislike Pavakka beacause of its bitterness; not me! Vinegar in the Pavakka Achar/ Pavakka Pickle controls the bitterness and so, it tastes awesome just like Kadumanga achar/ mango pickle, sweet and sour Dates lime pickle or any other pickle.
I like pickles very much, but restrict the use as it is not very healthy with the amount of oil, salt and spice that goes into it. I store pickle for those days, when you feel like having some comfort food like, plain rice and curd or Kanji with some pickle or Chemmeen Chammanthi, Thenga chammanthi or Chammanthi podi. Well, I would have that comfort food all the time, but, since my kid’s taste buds differ in opinion, I need to prepare varied menu. Bitter gourd Pickle is deliciously spicy and flavorful. Try this wonderful recipe for red Pavakka Achar (I will post recipe for white Pavakka Achaar later) and pep up your meals.
Ingredients for Pavakka Achar
Pavakka / Bitter Gourd | : 2 nos. (500 gms approx..) |
Mustard | : 1 tsp |
Fenugreek seeds (Uluva) | : ½ tsp (roasted and powdered) |
Ginger | : 2” piece |
Garlic | : 15 – 20cloves |
Small onion | : 3 pcs |
Green chili | : 10 – 12 pcs |
Curry leaves | : 4 sprigs |
Turmeric Powder | : ½ tsp |
Kashmiri Chili Powder | : 4 tbsp |
Gingely oil | : ½ cup + more |
Salt | : as required |
Vinegar | : ½ cup + |
Step by step recipe for Pavakka Achar
- Clean the bitter Gourd (wash thoroughly), remove the seeds and cut into very thin pieces (lengthwise).
- Mix this with 1 tsp salt, cover and keep it aside for 15 – 20 minutes or more.
- Slice the Garlic and chop the ginger finely.
- Slit green chili and slice the small onions.
- Squeeze and fry the Pavakka in oil till golden brown and keep aside.
- Next, fry the garlic till slightly golden brown, drain and fry ginger and drain.
- Now, fry the green chilies till brown and drain, followed by curry leaves and Small onion.
- Clear the oil and pop the mustards.
- Switch off the flame and add turmeric powder and chilli powder to oil and add salt and roasted Uluva/ Fenugreek powder.
- Pour the vinegar and bring to a boil. Mix all the fried ingredients and adjust the salt.
- If more vinegar, chilli powder or oil is required heat oil in another pan and add chilli or vinegar and pour to the pickle mix.
Tips:
- Adjust the spices according to your spice level.
- Green chilly should be medium spicy.
- White Pavakka / Bitter gourd is best suited for this.
- Use Kashmiri Chili powder to get that deep red color to the pickle, it is less spicy and appealing!
- Gingely oil/ Sesame oil is used for this pickle.
- You may also use whole Uluva (Fenugreek seeds) instead of Uluva powder.
- Add fruit vinegar or brewed vinegar for less pungent taste.
- Make sure you have all the ingredients ready before starting the process.
- Switch off the flame or reduce flame before adding the Chili powder to avoid burning.
- Combine everything gently. If more vinegar or oil is required, heat in another pan and add to the mix after cooling.
- Store in air tight containers. Always use dry spoons while serving.
Please try this recipe for Kerala style Bittergourd pickle, and don’t forget to let me know if you like it through comments. Please like my page and share with your friends using the buttons on the side- that would really encourage me. God Bless!!
Complicated
Hi Alphonsa, Thank you for visiting. Actually, if you have all the ingredients ready, it is quite easy. Frying Bittergourd might take little time, but the rest gets fried easily. You will just love the pickle. Good luck! 🙂
What is the shelf life of this pickle
Hi Andrea, this has longer shelf life. Since the bitter gourd is fried, it will last longer. I usually finish it within a month’s time. If you are storing in refrigerator, it will stay upto an year! Hope this helps.
I tried this today and it was superb. It was my first attempt at making any pickle and I am so happy with how it came out. I admit I reduced the chilli powder but that’s just to do with my spice capacity.
Thank you.
Thank you for trying and very happy to know it turned out well. Keep visiting!
Very good recipe . Made several pickles in life time . This is one of the best
Thank you for your encouraging message. It is one of my treasured family recipe. Happy to know you liked.
Hellow, Meena, and thanks for the recipe. I have everything on hand but curry leaves and today’s our first big snow so I can’t go out to pick them up. Do you think this pavakka achar would be worth making without the curry leaves? Or is there any substitute?
Hi. Thank you for visiting meemiskitchen. You can prepare the pickle without Curry leaves also. Each ingredient add flavours to the dish and so does the curry leaves. There is no substitute for it. But the pickle will be good because of the other ingredients. I am sure you will make it again after first time, so you can add curry leaves then! Happy cooking!
Great timing! I just finished making it. I fried a bay leaf with the mustard seeds and added a few scrapings of lime zest to make up for the lack of curry leaves. It’s delicious as is but will take your advice to buy curry leaves next time.
Hello again, Meena. I’m making Pavakka Achar again and found curry leaves in the store but they’re dried. Should I change when I add them? With the onions, or at the end along with the turmeric powder, chili powder, salt and fenugreek powder?
Hi Roader, You can add the dried curry leaves after onions are light brown. Hope you enjoyed.