Midhi Paarkaai Pachadi | How to make Midhi Paarkaai Pachadi

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By Vimala Sethuraman
Created on 18th Mar 2016
  • Midhi Paarkaai Pachadi, How to make Midhi Paarkaai Pachadi
Midhi Paarkaai Pachadiby Vimala Sethuraman
  • Midhi Paarkaai Pachadi | How to make Midhi Paarkaai Pachadi (8 likes)

  • 0 reviews
    Rate It!
  • By Vimala Sethuraman
    Created on 18th Mar 2016

About Midhi Paarkaai Pachadi

South indian dish, prepared with small bitter gourd. A very tasty side dish with breakfast lunch or dinner.

Midhi Paarkaai Pachadi is a popular aromatic and delicious dish. You can try making this amazing Midhi Paarkaai Pachadi in your kitchen. This recipe requires 5 minutes for preparation and 20 minutes to cook. The Midhi Paarkaai Pachadi by Vimala Sethuraman has detailed steps with pictures so you can easily learn how to cook Midhi Paarkaai Pachadi at home without any difficulty. Midhi Paarkaai Pachadi is enjoyed by everyone and can be served on special occasions. The flavours of the Midhi Paarkaai Pachadi would satiate your taste buds. You must try making Midhi Paarkaai Pachadi this weekend. Share your Midhi Paarkaai Pachadi cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Vimala Sethuraman for inputs. In case you have any queries for Midhi Paarkaai Pachadi you can comment on the recipe page to connect with the Vimala Sethuraman. You can also rate the Midhi Paarkaai Pachadi and give feedback.

  • Prep Time5mins
  • Cook Time20mins
  • Serves4People
Midhi Paarkaai Pachadi

Ingredients to make Midhi Paarkaai Pachadi

  • Small karela/midhi paarkaai 250 gms
  • 1 green chilly slit
  • 1 inch ginger
  • 1 tsp red chilly powder
  • 1/2 tsp turmeric powder
  • 3/4 tsp salt
  • 3 tbsp of gingly oil
  • 1 tsp musterd seed
  • 1 tsp cumin seed
  • 50 gms of jaggery
  • Pinch of hing

How to make Midhi Paarkaai Pachadi

  1. Let the mustard seed and jeera splutter in oil. Add the chilli and ginger.
  2. Extract tamarind juice from a lime size tamarind soaked in water.
  3. Add the karela fry for a few minutes. Add chilly powder turmeric powder, salt and hing. Stir well.
  4. Now pour the tamarind extract (should not be too thick). Allow it boil for 10 minutes.
  5. When the raw smell leaves add 50 gms of jaggery and cook for another 10 minutes until the gravy is thick.
My Tip: This can be done with big size bitter gourd also and be bottled and preserved for one week.

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