Bitter gourd podi or pavakkai podi for rice, a useful condiment for all bitter gourd lovers with much less of the style, filled with flavors.
Best when blended with steamed rice and sesame oil or ghee as part of any south Indian lunch.
Check out my wonderful pavakkai chips recipe and bitter gourd fry recipe on this web site.
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I wished to do this pavakkai (bitter gourd) podi ever since my MIL informed me that she tried it after seeing it in a cookery present.
But couldn’t get that lengthy selection bitter gourd that we get in India. Either it was not contemporary or it was not tender.
Finally discovered and tried making when my MIL was right here final month. It turned out actually good.
These days we love Bitter gourd. I largely make pavakkai pitlai, bitter gourd fries or not often bitter gourd curry.
Instructions
- Firstly, let’s put together bitter gourd
- Wash and take away the center half (seeds) of the bitter gourd. Chop finely. You can even thinly slice utilizing madolin slicer.
- Mix salt and turmeric and hold apart for at-least half-hour.
- After that, squeeze the surplus water nicely after half-hour.
Shallow fry technique
- Heat a broad pan, add 2 to three tablespoon oil to it. Saute nicely the prepped bitter gourd patiently in batches till it’s golden.
- Repeat to complete all. There could also be even some little oil left over.
- All you want is persistence for this shallow fry technique (in case you’re involved about deep frying)
Baking
- Mix prepped bitter gourd with 2-3 tablespoon oil in a mixing bowl (I want to slice it into roundels for this technique)
- Pre-heat oven for 15 minutes at 210Â 0Â C (400 F).
- Place all of the slices in a greased baking tray.
- Bake for 20 – 25 minutes, retaining an eye fixed after 20 minutes to keep away from burning.
- Let it cool utterly.
Deep fry technique
- Heat oil and deep fry the chopped bitter gourd till golden in color, not till its burnt.
- Drain extra oil in paper towel.
Roasting different
- Dry roast first chana dal, urad dal, coriander, crimson chillies till golden.
- Dry roast coconut individually. calm down all of the components roasted.
- Grind all these components into barely coarse powder together with salt.
Storage
Store in an hermetic container and deep fried model hold good for 10 to fifteen days in room temperature.
You can retailer upto a month in fridge.
Serving suggestion: Mix with rice and sesame oil or ghee and revel in. You can even get pleasure from with curd rice like my nellikai podi.
Variations
Adding ¼ teaspoon to ½ teaspoon Jaggery enhances the style! (Readers suggestion in feedback)
Recipe card
Bitter gourd podi recipe
Bitter gourd podi for rice, a useful condiment for all bitter gourd lovers with much less of the style, filled with flavors.
Ingredients
- 2 Bitter gourd lengthy selection (indian)
- ¼ teaspoon Tamarind
- 3 Garlic cloves
- ¼ teaspoon Turmeric
- Salt
- Oil to deep fry or 3 tablespoon for baking/ shallow frying
To roast
- 2 tablespoon Chana dal
- 2 tablespoon Urad dal
- 2 teaspoon Coriander seeds
- 2 tablespoon Grated coconut
Prevent your display from going darkish
Instructions
-
Firstly, let’s put together bitter gourd
-
Wash and take away the center half (seeds) of the bitter gourd. Chop finely. You can even thinly slice utilizing madolin slicer.
-
Mix salt and turmeric and hold apart for at-least half-hour.
-
After that, squeeze the surplus water nicely after half-hour.
Deep fry technique
-
Heat oil and deep fry the chopped bitter gourd till golden in color, not till its burnt.
-
Drain extra oil in paper towel.
Shallow fry technique
-
Heat a broad pan, add 2 to three tablespoon oil to it. Saute nicely the prepped bitter gourd patiently in batches till it’s golden.
-
Repeat to complete all. There could also be even some little oil left over.
-
All you want is persistence for this shallow fry technique (in case you’re involved about deep frying)
Baking
-
Mix prepped bitter gourd with 2-3 tablespoon oil in a mixing bowl (I want to slice it into roundels for this technique)
-
Pre-heat oven for 15 minutes at 210 0 C (400 F).
-
Place all of the slices in a greased baking tray.
-
Bake for 20 – 25 minutes, retaining an eye fixed after 20 minutes to keep away from burning.
-
Let it cool utterly.
Roasting different
-
Dry roast first chana dal, urad dal, coriander, crimson chillies till golden.
-
Dry roast coconut individually. calm down all of the components roasted.
-
Add garlic and tamarind.
-
Grind all these components into barely coarse powder together with salt.
Notes
- I used to be enthusiastic about wholesome model and thought baking the bitter gourd and making an attempt out the identical. If I strive, will replace right here.
- You can skip coconut.
