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Thursday, 11 February 2016

Recipes on Bitter Gourd


Bharathwaj Sairam
Punjabi Stuffed karela..
Cut into cross & stuff with Garam masala,, Carom powder, aam choor powder, cumin powder, coriander powder, fenugreek leaves..after stuffing tie it over by white thread....steam it for 15mins...goes yummy with roti & rics....Tasty & healthy Punjabi dish

Asha GM
Hagalkai ( pagarakkai) gojju - Cut bittergourd fine ( I do not remove the bitterness, if you want you can add salt and keep aside for 30mins, remove water) , Tadka in oil with mustarad, hing, red chillis, curry leaves, turmeric. Add chopped hagalkai, fry for a while, add tamarind water and boil till raw small goes away. Add rasam powder, jaggery, salt and boil till required consistency.

Rajagopalan Lakshmana Iyer - 
Cut the vegetable (1/4)kg vertical and remove the seeds. Then cut them to small pieces. Soaked in water for 5min. Drain the water. Take small qty 1/4size tamarind soake in water and take the juice. Boil the vegetable along with Toor dhal in this water with sufficient salt for ten minutes with frequent stirring. By this time the vegetable would have boiled nicely and the Toor dhal in ilai psruppu form.  Take a vanalli pour three spoons of gingivitis oil. Instead of mustard use white gingili for seasoning with urd dhal. Fry the vegetable and add grated coconut to taste.  Your bitter gourd is now ready to serve

Sarayu Rajesh  - 
take pahalkai cut in small rounds remove the seeds and cook adding tamarind,turmeric powder and little salt.Once half cooked remove and keep aside.cut one onion,1 tomato grind along with dhania,green chillies,garlic,small pic\ece of lavangapattaiand sombu.then another onion and tomato cut into small pieces fry in oil along with cumins slightly colour changes then add the ground masala 1 teaspoon of sugar and fry again .a little later it will be cooked then add the half cooked pahalkai and cook for some more time.You can add salt and red chilli powder according to your taste once oil separates from the sides garnish with kothamalli and it will be tasty with rice .Esp with curd rice since its cooked in tamarind water and sugar added you wont feel the bitterness.(once cooked in tamarind water you have to drain the water before adding to the masala)

Akila Dilip - 
Recipe name : Bitter Gourd Fry
Cut them deseed and cut them into thin slices . Add salt ( as needed ) , Chillie powder ( 1 tsp ) , asafoetida & Rice flour ( 5 tblsp) . Keep it aside for 15 to 20 mins and deep fry them . Goes great with Sambar Sadam

Ragavi Sathish
Pagarkai vathakal: 
Finely chop the pavakai and add salt, turmeric powder to it, keep it aside for 15 to 20 mins. Then chop 2 onion, 3 tomato finely.. In a pan add oil, add mustard seeds, urad dhal, curry leaves, hing , after roastin, fry onion till colour slightly changes, then add tomatoes, fry till it becomes mashy, now add pavakkai( drain the water). Add required salt, red chilli powder, and close it for 10 mins, then we can add little tamarind water for the bitterness, little later oil ll be comes out at the end, that ur pavakka is almost ready, add little powdered jaggery to it and mix it for more 5 mins.. now it ia ready to have with dosai, chapthi even with rice its tastes yummy..

Sujaya Anand - 
bitter gourd fry /chips 
I cut them in roundels and add turmeric powder and salt and rest it for few minutes .later squeeze the water from it and add it to a bowl .add chili powder, Jeera powder,rice flour ,hing and curry leaves powder . Can also add little rava at almost at the end of frying .
Mix and shallow fry .can also be deep fried .goes very well with Sambar,morekozhambu, etc...

Shalini Kumar - 
Karela Koshumbir!
Thinly slice or chop finely Karela .
You can bake at 375deg F or deep fry it in oil until crisp . You can store this in a jar for a week . 
Before consuming !
Crush some finely chopped green chillies with salt and turmeric,
Mix a table spoon of the K chips with finely chopped onions, grated coconut, the salted chilies and a teaspoon of ghee with hot rice . Enjoy . 
I like to leave all the ingredients 
In bowls and let people make their own . This way the chips will not soften . 
Another option , you can make this with karnakazhangu too . Just chop it as fine as possible .  I chop mine to .02 millimeter cubes ! Yes , it takes me 2 hrs , but it is worth the effort ! 

Srividhya Raghuraman - 
Stuffed pavakai my mom's famous dish ..
1. Select small size thick one pavakai .and boil it separately with little tamarind and little salt .
2. Boil 2 to 3 urulaikizhangu mash it well with salt and red chilli pwd .
3.when pavakai is done cut with knife in the middle remove seeds and stuff with this urulaikizhangu mixture. Close it. In oil put kadugu and little salt and red chilli pwd and little arisi mavu .and fry this stuffed one .keep it sim for 15 mints .and roast and serve 
U can cut the stuffed ones in to two pieces if the pavakai is bigger size .and then fry also

Sujaya Anand
Karela dry Sabji :
Cut the karela in to four parts length wise .and cut into thin size .take pan with little oil,add Jeera, slit green chiles3-4, turmeric powder,hing, and the cut karela .keep frying on medium flame and not to cover the pan .add salt .fry till it turns crisp .switch off the flame and add few drops of lemon juice .this goes very well with hot steam cooked rice and few drops of ghee ....yum .

Lakshmi Vasanth - 
Ingredients : Pavakai – 1 cup, Black Channa – 1 cup, Tur dal – 4tblsp , Turmeric pd– 1tsp, Tamarind – Lemon Size ,Jaggery – 2 tblsp, Coriander leaves
For Grinding to Paste – Coriander Seeds – 2 tsp, Channa Dal – 2 tsp, Pepper ½ tsp, Red Chillies – 5 nos, Raw Rice – 1tsp , Red Chilli pd – 1 tsp, Coconut – 1 ½ cup
For Tadka : Mustard Seeds – 1tsp, Red Chillies – 3 nos, Coconut Oil – 2 tsp, Hing – 1 tsp Curry leaves 
Method : Soak the Tamarind in a 2 cups lukewarm water for 10mins. Squeeze the tamarind pulp. 
Chop the Pavakai into to 1 cm pcs and sprinkle salt and keep aside for 10 mins. Squeeze out the water from this and keep aside
Pressure cook the Pavakai, Black channa, Tur dal in separate vessel. 
In a pan add the Tamarind water with turmeric pd and salt and keep for boiling. Let it boil till the raw smell goes.  In the meant time – Open the cooker and remove the Pavakai and squeeze out the water and add this to the Tamarind boiling. Add salt to the Black channa and keep aside. Mash the Tur dal and keep aside.   In another pan add a tsp of oil then add Coriander seeds, channa dal, pepper, Red Chillies, Raw Rice and fry till light brown and we get a nice smell ( like we fry for arachivita sambhar) Once cooled transfer it to a blender and add the coconut ,red chilli pd and water and give a nice grind.The paste should be not very smooth – a little coarse.  By this time the tamarind and pavakai would hv boiled – to this Add the paste grinded above, Mashed Tur dal and give a stir. Drain the Black Channa and add this to the Pitala mixture . Add the jaggery and Add required water to get a sambhar consistency. ( At this stage add 1/2 onion finely chopped- Optional) Mix well and bring to boil and simmer the flame and keep it for 10 mins. 
In a pan add coconut oil and put mustard seeds, red chillies , curry leaves let it flutter and lastly add the hing pd and put it in the Pitala mixture. Garnish with Chopped Coriander leaves. 
Note : Adding of the ½ onion finely chopped at the last stage will give a very good flavor to the pitala- and it will not be seen also.

Ragavi Sathish
Pavakkai podi kari: 
For Dry roast n grind- Urad dhal,Bengal gram, coriander seeds each of equal portions, red chillies ( according to their spices). Grind to a fine powder. 
Mean while in a pan boil the chopped pavakka with salt, turmeric powder along with tamarind water.
When it is boiled then drain the water n keep aside. In a pan add oil, splutter mustard seeds, Urad dhal, curry leaves and then add boiled pavakka . Roast them for a while. Now add the grinded powder to the Kari with required salt and a little bit of powdered jaggery.. It is ready now.. 
Even my mom prepares it and mix it with the rice as pavakka satham.. Finely goes with sambar satham, curd rice.

Anuradha Prasanna -  
Bitter Gourd Cabbage Cucumber Raw Salad
Half Bitter Gourd
1 handful Shredded Cabbage
1/4 Cucumber
Small Green Chilly
1/4 tsp Coriander Leaves
1 small Lemon(juice)
Salt as required

METHOD : Discard the seeds of Bitter Gourd and chop it into small pieces then add the shredded cabbage and finely chopped cucumber.  Now add deseeded green chilly, lemon juice and required salt. Mix it well.  It goes well with Curd Rice or one can have it as it is 

Annapoorani Ganesan  -  
Karela fry
Bitter Gourds / Pavakkai -3
Salt - 1tblsp
Turmeric Powder - 1 tsp
Chilli Powder - 1 tspn
Daniya jeera powder 1tsp
Garam Masala Powder - 1 tblspn
Gram Flour / Besan - 1 Tblsp
Rice Flour - 1/2Tblsp
Jaggery (small Lemon size)
Tamarind juice or curd 2 tsp
Salt to taste.
Oil for shallow Frying
Method:  Slice bittergourd into thin rounds, remove the seeds and cut into half. Now place this in a vessel, sprinkle with 1 tblspn salt and turmeric powder. Mix well using your hands. Set aside for 30 mins. Now wash this really well and drain off the water.  Take this in a bowl, add a pinch of salt if needed. Keep it in Microwave or cooker and cook without oil.  Heat 2 Tblsp oil,add mustard seeds,let them crackle,add 1tsp chana dal, 1tsp urad dal,fry until turn into golden brown,add the cooked karela into it,add chilli powder, daniya jeera powder, garam masala poder and sauté for few minutes, add 1tsp tamarind juice or curd to it and sauté.  Add besan, rice powder and fry, add more oil if needed.  Add bore size or small lemon sized jiggery and sauté until the jiggery melt.  Remove from the fire and decorate with curry leaves.

Anulekha Sreeram - 
Pavakai chips in microwave and grill mode:
Cut pavakai in circles, place it in a microwave safe bowl and microwave it for 3 – 4 minutes turning inbetween, add required salt again microwave for few minutes, add little oil (one spoon) and chilli powder mix well, microwave again for 2 – 3 minutes, then change it to grill mode place it over microwave stand for 6 – 10 minutes or more depending on the required crispiness attained. Enjoy pavakai chips with little oil.

Prema Kannan 
Pavaka pickle. 
Pavakai -1/4 kg
Onion - 3 no's
Tomatoes - 3 no's
Tamarind - small gooseberry sz
Dry roast nd powder ;
Raw rice - 2 spn
Thuvar dhal - 2 spn
Red chilly - 3
1 . Saute pavakai in oil til its cooked
2 .put onion aftr 5 mins put tomatoes 
3 . Salt , chilly powder as per taste 
4 .pour thick tamarind juice frm the said tamarind. 
5 . Jaggery 1/4 spn.
6 . Finally put the powder.

V Usha Sunder 
Kakarakai bellam kura. 
Heat oil splutter mustard seeds add urad dal chanadal red chillies jeera add washed roundly cut bitter gourd pieces tamarind juice sprinkle water and close. Stir and sprinkle water till bitter gourd turns soft and transparent. Add sugar / jaggery after turning off stove. Keep it closed till it cools. It wl b in semi solid consistency.

Poornima Sudarsan 
Karela juice: wash cut grind add lemon juice n salt to taste.... It helps to control diabetes as well it helps increase hb rapidly.... strongly recommended after blood donation or anemia

Chellam Moorthy -  
Pavakkai thayir pachadi. Pavakkai seed remove panni chinna piecesah cutpanni.oru fry panla oil vittu kaduku karivepeli thalichu pavakkai pottu brown coloura varukkanum, , thevayana salt potavum .thengai,pachamilagai arachu getti thayir la mix pannavum varuthapavakkayum sertha.pavakkai pachadi thayar

Prema Kannan 
Bitter gourd podi ;
Bitter gourd - 150 gms
Kadala parup - 50 gms
Urad dhal - 50 gms
Tamarind - small lemon sz
Jaggery - lle
Redchilly -5.
Salt , hing.
1 .Dry chopped bitter gourd in sunlight fr 2 days.
2 . Dry roast otger ingredients. 
3 . Grind this with Bitter gourd . Add salt .
This is our member NARAYANI 'S recipe.

Raji Venkatesan -  
pagarkkai curry-
cut pagarkkai into small pieces, boil it, den fry mustard seeds, urud dal, curryleaves, tomato, turmeric powder, sambhar powder, salt. Cook fr 5 mts. It goes with rice also.. Gingelly oil is prefrd.

Madhuram Sai - 
Pavakkai pakoda
Ingredients : pavakka _4,gram flour_1cup,rice flour_1/4cup,red chilli powder_2tsp,asafetida, kesari color, salt to taste,oil for frying,ghee 1tsp,water 
Method: pavakka cut length wise,
Mix all d ingredients n add ghee 
Take a Kadai add oil fry d pakoda.
Pavakka pakoda is ready.

Usha J Iyer - 
Pavakkai stuff
Take 1/4 kg small naati pavakkai. Scrape the upper part slightly n deseed them by cutting them in to half vertically but not completely (ensuring you are able to stuff later) apply salt all over the pavakkai n leave it aside for 1/2 an hour.
In the meantime cut 2-3 medium sized onions finely in to a bowl add turmeric pwdr, red chillies pwdr, coriander powder aamchur pwdr n salt as per taste. Add green chillies chopped fine n coriander leaves. Your stuffing is ready. Pls keep salt to minimum as you have applied salt to the pavakkai. Post half an hour wash the pavakkai n squeeze out the water from the pavakkai. Stuff the pavakkai with the stuffing. Heat little oil in a kadai once oil is hot place the stuffed pavakkais n cook in low heat. Toss it lightly at regular intervals till pavakkai is cooked. It goes very well with phulkas.

Radha Sundar - 
pavakkai pitlai n pavakai fry. Pitlai recepe.
Pavakai,cooked tuwar dal ,haldi powder,red chillies,chana dal,methi seeds,hing,rai,curry leaves,corriander seeds,grated coconut,salt,n oil.
Method :  Fry corrinder seeds,1 tsp,chanadal2 tsp,methi seeds 1/2 tsp,red chillies 4 to oil till this add grated coconut 2 tbl spoons and grind into a fine paste.  Once the dal is cooked add tamarind water( the size of a lemon). Salt haldi powder,the ground paste.and close the cooker n cook it for one whistle.remove from the cooker after the pressure is released on its own n garnish with rai n curry leaves fried in ghee or oil. Tastes good with rice or chapatti

Lalitha Vijayaraghavon 
Pavakkai chips: Cut pavakkai in to thin layers. Add gram flour/kadalai mavu, chilly powder, termeric powder , perungayam powder, salt. Mix everything by sprinkling little water like pakoda mavu. Fry it in oil. Mava udhutha madiri podanum. Sprinkle the mix in the oil. remove it when it is light brown

Yashodhara Ramurthy 
Crispy bitter gourd
Wash the bitter gourd. Nd slice it as thin as you can. Add few drops of lemon juice nd salt. Mix well keep aside for 1/2. Hour Take out the slice from the juice nd let it dry for 10 minutes. In front of fan.  In a pan add 2 teaspoon of oil.  Add jeera nd pinch of perungayam.  Add the bitter gourd slice if you think you add lil more salt nd a few. Chilly powder. Mix well cool the slice in very low flame. For 5 minutes.  Crispy bitter gourd ready.  Very simple

Hemamalini Dhathathiri -  
Kakarakai Pulla Pachadi
This dish is cooked in Tangy Tamarind Sauce and lot of green chillies. This dish doesnt use Onion or Garlic. Well cooked ones can be kept for 2 days.This dish is commonly served as accompaniment with Pappu(Dal) or Paruppu Thugaiyal (or) curd rice. Its also cooked during Srarthams/Amavasya also.
- Medium Size Karela - 2 Nos - cut into thin lengths
- Green Chillies - 6-8 Nos - Slit
- Thick Tamarind Paste - 1 Cup
- Sambar Powder - 2 tsp
- Salt to taste
- Gingelly Oil - 4 tbsp
- Methi Seeds - 1 tsp
- Mustard Seeds - 1 tsp
- Turmeric Powder - 1 tsp
- Urad Dal - 1 tsp
- Chana Dal - 1 tsp
- Karuveppilai leaves - handful
- Asafoedita - pinch

Preparation : In a kadai / makkal vessel on medium flame, add oil. When heated add Mustard seeds, urad dal, channa dal, Methi Seeds and fry.  Add Karuveppilai and fry. Add Asafoedita and green chillies and cook for 2 mins.  Add finely cut Karela and cook for 5 mins.  When soft add Sambar Powder and Salt.  Cook for further 2 mins. Add Tamarind Paste and water if you want thin consistency.  Adjust salt.   Cook till oil separates. When you use makkal vessel, the heat in the vessel will cook it further and it will be tasty.  Serve it hot or cold. You can keep this for 2 days.