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. A 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 a couple of weeks.
The usual recipe that I make with the bitter gourd is pavakkai Pitlai and pavakkai curry. One of the popular pickle brands carries bitter 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 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, asafoetida, 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 pickles, 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 teaspoon of turmeric powder and 1 teaspoon 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), asafoetida, and ½ teaspoon 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 it in an airtight container.
Enjoy the Pavakkai Urukkai with curd rice, idli, dosa, or roti!
Expert Tips and FAQs
- Sprinkle the bitter gourd 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 a 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 the South Indian region made exclusively with Bitter gourd. I have added chickpeas 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 recipes with bitter gourd is these 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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Recipe
Pavakkai Urukkai
Equipment
- pan
- Knife
- Stove
Ingredients
- 2 cups Pavakkai / bitter Gourd / bitter melon chopped
- 4 tablespoon Oil I use gigelly oil
- 1 teaspoon Tamarind paste or thick tamarind extract ½ cup
- 2 tablespoon Jaggery or brown sugar
- 1 teaspoon Mustard seeds
- 1 teaspoon Turmeric powder
- 2 teaspoon Red chili powder this was medium spicy for us, adjust based on your spice preference
- ¼ teaspoon Asafetida
- ½ teaspoon 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 teaspoon of turmeric powder and 1 teaspoon 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 teaspoon 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.
Zara says
I love bitter gourd, followed the recipe exactly and it turned out perfectly. Will definitely keep making this tasty pickle.Thank you for sharing
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.
Lata Lala says
A very unusual recipe to make pickle from karela sounds good. I have never heard or tasted this but definitely worth a try Sandhya.
Archana Potdar says
I love bitter gourd so this is bookmarked.
Preeti Garg says
Love the recipe... very new.
Harini-Jaya R says
My husband will like it for sure!
Sandhya Karandikar says
Thank you for the recipe. I love Karela and always buy small bottles of it. Now I can make it myself.
Gayathri Kumar says
Looks like a tongue tickling pickle...
Pavani N says
Such a yummy pickle.. Can imagine how good it must have tasted.
Nisha says
Bookmarked , very nice recipe
Srivalli says
Very nice one Sandhya..though I am not sure if I would taste it..LOL..I can make this for my folks..
Chef Mireille says
karela goes in the same bucket as eggplant in my world but your step by step photos are great for anyone who wants to try this and my Mom would love it!
Padmajha PJ says
The bittergourds so look so cute 🙂 .And this must be a great side dish with curd rice..
Swathi Iyer says
Pavakkai achar looks delicious.
Manjula Bharath says
wow very very delicious looking bitter gourd pickle 🙂 tempting me !! 🙂
Priya Suresh says
Seriously my mouth is just watering here, surely am gonna make some soon..
manya says
this sounds amazing and very easy 2, am surely trying this out!
Rajani S says
Nice pickle and karela pickle is new for me as well!
Nivedhanams Sowmya says
bookmarked!!! looks very very delicious!!!
Sowmya
Arjunan Akilandeswari says
Wow that new to me and Temtping so much...
divya says
Excellent and mouthwatering pickle.... Pics look delicious.
Sapana Behl says
Pickle with bitter ours , I have never seen or heard . It must be yummy and a must try as I love bitter gourd!