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.
You can refer the recipes, click on the pictures.
Bitter gourd podi recipe
Recipe Cuisine: Indian | Recipe Category: Condiments
Prep Time: 30 mins | Cook time: 15 mins | Makes: ¾ cup
Prep Time: 30 mins | Cook time: 15 mins | Makes: ¾ cup
Ingredients
Bitter gourd – 2
Tamarind – ¼ tsp packed
Garlic – 3 flakes
Turmeric – ¼ tsp
Salt as needed
Oil – to deep fry
Tamarind – ¼ tsp packed
Garlic – 3 flakes
Turmeric – ¼ 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
Urad dal – 2 tbsp
Coriander seeds – 2 tsp
Grated coconut – 2 tbsp
Method
- 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.
- Heat oil and deep fry the chopped butter gourd until golden in colour, not until its burnt.
- Drain excess oil in paper towel. Dry roast first chana dal, urad dal, coriander, red chillies until golden.
- Dry roast coconut separately. cool down all the ingredients roasted. Add garlic and tamarind.
- Grind all these ingredients into slightly coarse powder along with salt.
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.
even my granny make this podi .she adds jaggery while grinding
Wonderful recipe! Do update when you try the baking option….am very keen to know how that turns out
Is this like a podi to eat with idli, dosa or rice.
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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.
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!.