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Bitter gourd (Pavakka) cooked with dry masala and jaggery
Published On: 31 May 2004
English: Bitter Gourd
malayalam: Pavakka / Kaippakka
telugu: Kakara Kayi
kannada: Haggala Kai / Hagara Kai
Bengali: Karela / Karola / Uchche
Konkani: Kaarathey / Karathen
for more details, click the name of the ingredient
English: Coriander Seeds
tamil: Kothamalli / Varakothamalli
malayalam: Kothamalli / Malli
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Black Gram
telugu: Minu Mulu / Manipa / Uddulu
hindi: Subat Urd / Urid
Bengali: Mashkolair Dal / Kaalo Dal / Mash / Kalai
Gujarati: Aalad / Udad
Konkani: Oodeedu / Urdachi / Udid
Marathi: Uddachi / Udid
Oriya: Biri (Gota) / Muga Dali
Punjabi: Mah-Di / Mash
English: Bengal Gram
telugu: Sanagalu / Sanaga
kannada: Kadale / Chana
Oriya: Buta / Bata
Punjabi: Chole / Channa
English: Fenugreek Seeds
malayalam: Uluva / Venthiam
kannada: Menthe / Menthya
hindi: Methi Dana
Marathi: Methi Dane / Methi
Punjabi: Meth / Methi
English: Red Chillies
tamil: Vatral Milagai / Kaindha Milagai /Sigappu Milagai
malayalam: Vattal Mulaku / Chuvanna Mulaku / Kollamulaku
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
malayalam: Puli / Valan Puli
kannada: Hunase Hannu / Huli
Bengali: Tentool / Tetul
Konkani: Chinchamb / Amptan
Oriya: Tentuli / Dalima
Kashmiri: Tamber / Tambari
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
Bengali: Laban / Noone
Heat a little oil in a pan.
Add coriander seeds, black gram, Bengal gram, fenugreek seeds, sesame seeds, dry coconut and red chillies.
Grind them with turmeric powder and salt.
Heat oil in the pan.
Add mustard seeds and when they begin to crackle, add black gram, Bengal gram and cumin seeds.
Add bitter gourd pieces and fry.
:- The more u fry, the more you can gete rid of the bitterness.
Add the ground paste, tamarind juice, jaggery and salt.
Boil for some time on medium flame. Keep stiring in between.
:- You can fry chopped onions too with bitter gourd.
I tried it. It turned out really well. First time trying something like this with bitter gourd. Thanks.
Very nice, this was the first time I tried to make bittergourd and it came out well. Only one thing, the recipe mentions to add bengal gram and black gram after mustard seeds but earlier says to grind them with the other ingredients. do we add them twice with 1 tsp each time?
it was good but it wld have been nice if u had mentioned that pieces of bitter gourd has to be soaked in salted water before frying.
Very easy recipe. Just 2 things. I don`t know how a gojju should look like.
1. I had trouble grinding the fried ingredients in mixer. So I added water finally and ground it into a paste. I am not sure if I was right, but I got it right.
2. The final consistency, should it be like a gravy? Whatever I made tastes good. But it would have been more helpful if I knew how it should be.
Thanks for the great recipe!!!
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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