Midhi Paarkaai Pachadi | How to make Midhi Paarkaai Pachadi

By Vimala Sethuraman  |  18th Mar 2016  |  
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  • Midhi Paarkaai Pachadi, How to make Midhi Paarkaai Pachadi
Midhi Paarkaai Pachadiby Vimala Sethuraman
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About Midhi Paarkaai Pachadi Recipe

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

Midhi Paarkaai Pachadi, a succulent delicacy which is famous all over the world. Midhi Paarkaai Pachadi is one dish which makes its accompaniments tastier. With the overflow of flavours, Midhi Paarkaai Pachadi has always been everyone's favourite. This recipe by Vimala Sethuraman is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Midhi Paarkaai Pachadi, just the perfect situation when you realise that you need to know how to make the perfect Midhi Paarkaai Pachadi. So, at that time you can try out this delicious recipe by Vimala Sethuraman. The recipe of Midhi Paarkaai Pachadiis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Midhi Paarkaai Pachadi is 20 minute. This recipe of Midhi Paarkaai Pachadi is perfect to serve 4. Midhi Paarkaai Pachadi is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

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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