Kakarakaya Nilava Pachadi | Andhra Bitter Gourd Pickle
Kakarakaya Nilava Pachadi is a traditional pickle made in Andhra Pradesh and Telangana with Bitter Gourd or Karela. This has a long shelf-life and is served as a side to dal-chawal or curd rice.
Ingredients
- 250 gms Bitter Gourd, Kakarakaya, Karela
Spices
- 3 tbsp Chilli Powder (~15 gms)
- 1 tsp Turmeric
- 2 tsp Sea Salt/Rock Salt (~15 gms)
- 2 tbsp Mustard Seeds, Avalu, Rai (~20 gms)
- 1 tsp Fenugreek Seeds, Menthulu, Methi Dana (~3 gms)
- 1 Small Lemon-sized ball Tamarind (~10 gms)
Other Ingredients
- 1/4 Cup Oil
- 1 tsp Mustard Seeds
- 8 to 10 Curry Leaves
Instructions
Getting the Bitter Gourd Ready
- Ensure that the bitter gourd is dry. If needed, wipe it dry and then let it air-dry for an hour or so.
- If you don't like the bitter taste, lightly scrape the skin off before slicing. I did not take the skin off.
- Cut each bitter gourd vertically in half, and then cut each half into slices. You can slice into roundels as well.
Getting the Spices Ready
- Dry roast the fenugreek seeds till they start to change colour.
- Transfer to a plate and let them cool.
- Grind the roasted fenugreek and mustard seeds to a coarse powder.
- If the tamarind is damp or sticky, over low flame, dry roast on a pan till it is a bit dry.
- Grind the tamarind and sea salt together.
Getting the Tempering Ready
- Set aside 3 tbsp of oil.
- Heat the rest of the oil.
- Add mustard seeds and wait till they crackle.
- Turn off the heat and add curry leaves to the hot oil.
- Let the tempered oil cool completely to room temperature.
Making the Bitter Gourd Pickle
- In a wide pan, heat 3 tbsp oil.
- Add the bitter gourd and stir-fry till they start to brown.
- Transfer the pieces to a plate and let them cool completely.
- Mix together the cooled tempered oil, salt-tamarind powder, mustard-fenugreek powder, chilli powder, and turmeric.
- Now add the fried and cooled bitter gourd pieces and mix well.
- Transfer to an air-tight bottle and let it pickle for 2-3 days. You can also serve this Nilava Pachadi immediately, but I like it better after it has pickled for 2 or 3 days.
- Serve the pickle as a side to dal chawal or curd rice.
Nutrition
Calories: 63 kcalCarbohydrates: 3 gProtein: 1 gFat: 6 gSaturated Fat: 1 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 3 gTrans Fat: 1 gSodium: 228 mgPotassium: 123 mgFiber: 2 gSugar: 1 gVitamin A: 717 IUVitamin C: 31 mgCalcium: 20 mgIron: 1 mg