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Home » PODI/POWDERS » Bitter gourd podi | Pavakkai podi recipe

Bitter gourd podi | Pavakkai podi recipe

January 12, 2016 by Raks Anand 6 Comments /

pavakkai-podi-recipe
I wanted to try this pavakkai (bitter gourd) podi ever since my MIL told me that she tried it after seeing it in a cookery show. But could not get that long variety bitter gourd that we get in India. Either it was not fresh or it was not tender. Finally found and tried making when my MIL was here last month. It turned out really good. These days we love Bitter gourd. I mostly make bitter gourd fries or rarely bitter gourd curry.
bitter-gourd-podi-recipe

You can refer the recipes, click on the pictures.
pavakkai curry pavakkai fry

Bitter gourd podi recipe

Recipe Cuisine: Indian  |  Recipe Category: Condiments
Prep Time:  30 mins    |  Cook time: 15 mins     |  Makes: 3/4 cup

Ingredients

Bitter gourd – 2


Tamarind – 1/4 tsp packed


Garlic – 3 flakes


Turmeric – 1/4 tsp


Salt as needed


Oil – to deep fry


To roast

Chana dal – 2 tbsp


Urad dal – 2 tbsp


Coriander seeds – 2 tsp


Grated coconut – 2 tbsp


Method

  1. Wash and remove the middle part (seeds) of the bitter gourd. Chop finely. Mix salt and turmeric and keep aside for atleast 30 mins. Squeeze the excess water well after 30 mins.
  2. 1-squeeze

  3. Heat oil and deep fry the chopped butter gourd until golden in colour, not until its burnt.
  4. 2-fry

  5. Drain excess oil in paper towel. Dry roast first chana dal, urad dal, coriander, red chillies until golden.
  6. 2-roast

  7. Dry roast coconut separately. cool down all the ingredients roasted. Add garlic and tamarind.
  8. 4-roasted

  9. Grind all these ingredients into slightly coarse powder along with salt.
  10. 5-grind

Note

    • I was thinking about healthy version and thought baking the bitter gourd and trying out the same. If I try, will update here.
    • You can skip coconut.

Store in an airtight container and I guess this should keep good for 10 days in room temperature.
bitter-gourd-podi

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Filed Under: PODI/POWDERS

Previous Post: « Sweet potato poli recipe | Sakkaravalli kizhangu poli
Next Post: Wheat rava sweet pongal recipe | Godhuma rava sweet pongal »

Reader Interactions

Comments

  1. lakshmi

    January 12, 2016 at 1:44 pm

    even my granny make this podi .she adds jaggery while grinding

    Reply
  2. Priyanandini Balasubramanian

    January 12, 2016 at 3:56 pm

    Wonderful recipe! Do update when you try the baking option….am very keen to know how that turns out

    Reply
  3. Arthy

    January 13, 2016 at 3:20 pm

    Is this like a podi to eat with idli, dosa or rice.

    Reply
  4. Unknown

    January 13, 2016 at 3:21 pm

    This comment has been removed by the author.

    Reply
  5. Priti M

    April 11, 2016 at 7:30 am

    Thanks for this gem! Tried it twice now, both times with just a couple of oil spray & sautéing very thin slices it until almost browned. Drying it on paper towel & powering with the rest of the ingredients! Fantastic!. Also skipped garlic & used hing.

    Reply
  6. Priti M

    April 11, 2016 at 7:30 am

    I tried this spraying the slices with oil & sautéing it. Left the cooked slices on a paper towel to absorb the excess oil & to cool. Then grinder it. I skipped the garlic & added hing. Fantastic & a keeper! Thank you for this gem of a recipe!.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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