Paarikyaai Poolikootakari Bitter Gourd Side Dish
Discover the bold and tangy flavors of Paarikyaai Poolikootakari, a traditional South Indian bitter gourd side dish that perfectly balances bitterness with a harmonious blend of spices. This dish features tender slices of bitter gourd simmered in a tamarind-infused gravy, enhanced with a roasted coconut and spice paste made from dry red chilies, coriander, and cumin seeds. A touch of jaggery is optional to mellow the bitter undertones, while curry leaves and asafoetida infuse a fragrant aroma. Ideal as a robust accompaniment to steamed rice or Indian flatbreads, this recipe is a flavorful way to enjoy the health benefits of bitter gourd. Ready in just 40 minutes, it’s a must-try for lovers of authentic South Indian cuisine.
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Recipe Information
Ingredients
- 2 medium-sized Bitter gourd (Paarikyaai)
- 2 tablespoons Tamarind (pulp)
- 3 tablespoons Grated coconut
- 3 pieces Dry red chilies
- 1 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 0.25 teaspoons Asafoetida (hing)
- 1 sprig Curry leaves
- 1 teaspoon Jaggery (optional)
- 1 cup Water
Instructions
Wash and slice the bitter gourd into thin rounds. Remove the seeds if they are too hard.
In a pan, dry roast the coriander seeds, cumin seeds, and red chilies for 1-2 minutes until aromatic. Allow to cool and then grind with grated coconut into a coarse paste, adding a little water if needed.
Soak the tamarind in 1/4 cup of warm water for 10 minutes and extract the pulp. Set aside.
Heat oil in a pan over medium heat. Add mustard seeds and allow them to splutter.
Add asafoetida and curry leaves, stirring for a few seconds.
Lower the heat and add the sliced bitter gourd. Sauté for 5-7 minutes until they soften and begin to brown slightly.
Add turmeric powder, salt, and the prepared tamarind pulp. Mix well.
Pour in 1 cup of water and bring the mixture to a boil. Cook for 8-10 minutes until the bitter gourd is fully cooked.
Add the prepared coconut and spice paste to the pan. Mix thoroughly and simmer for another 5 minutes.
If desired, add jaggery to balance the bitterness and stir well.
Turn off the heat and serve hot with steamed rice or Indian flatbreads.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 17.2 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 438 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
