Bitter gourd podi | Pavakkai podi recipe

Bitter gourd podi or pavakkai podi for rice, a handy condiment for all bitter gourd lovers with less of the taste, packed with flavors.

Best when mixed with steamed rice and sesame oil or ghee as a part of any south Indian lunch.

Check out my amazing pavakkai chips recipe and bitter gourd fry recipe in this website.

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 pavakkai pitlai, bitter gourd fries or rarely bitter gourd curry.

Instructions

• Firstly, let's prepare bitter gourd
• Wash and remove the middle part (seeds) of the bitter gourd. Chop finely. You can also thinly slice using madolin slicer.
• Mix salt and turmeric and keep aside for at-least 30 minutes.
• After that, squeeze the excess water well after 30 minutes.

Shallow fry method

• Heat a broad pan, add 2 to 3 tablespoon oil to it. Saute well the prepped bitter gourd patiently in batches until it is golden.
• Repeat to finish all. There may be even some little oil left over.
• All you need is patience for this shallow fry method (in case you are concerned about deep frying)

Baking

• Mix prepped bitter gourd with 2-3 tablespoon oil in a mixing bowl (I prefer to slice it into roundels for this method)
• Pre-heat oven for 15 mins at 210 ⁰ C (400 F).
• Place all the slices in a greased baking tray.
• Bake for 20 - 25 minutes, keeping an eye after 20 minutes to avoid burning.
• Let it cool completely.

Deep fry method

• Heat oil and deep fry the chopped bitter gourd until golden in colour, not until its burnt.
• Drain excess oil in paper towel.

Roasting other

• 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.

Storage

Store in an airtight container and deep fried version keep good for 10 to 15 days in room temperature.

You can store upto a month in fridge.

Serving suggestion: Mix with rice and sesame oil or ghee and enjoy. You can also enjoy with curd rice like my nellikai podi.

Variations

Adding ¼ teaspoon to ½ teaspoon Jaggery enhances the taste! (Readers suggestion in comments)

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Bitter gourd podi recipe

Bitter gourd podi for rice, a handy condiment for all bitter gourd lovers with less of the taste, packed with flavors.

Course Condiments

Cuisine Indian

Prep Time 10 minutes

Cook Time 25 minutes

Resting time 30 minutes

Servings 0.75 cup

1x2x3x

Cup measurements

Ingredients

• 2 Bitter gourd long variety (indian)
• ¼ teaspoon Tamarind
• 3 Garlic cloves
• ¼ teaspoon Turmeric
• Salt as needed
• 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

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Instructions

• Firstly, let's prepare bitter gourd
• Wash and remove the middle part (seeds) of the bitter gourd. Chop finely. You can also thinly slice using madolin slicer.
• Mix salt and turmeric and keep aside for at-least 30 minutes.
• After that, squeeze the excess water well after 30 minutes.

Deep fry method

• Heat oil and deep fry the chopped bitter gourd until golden in colour, not until its burnt.
• Drain excess oil in paper towel.

Shallow fry method

• Heat a broad pan, add 2 to 3 tablespoon oil to it. Saute well the prepped bitter gourd patiently in batches until it is golden.
• Repeat to finish all. There may be even some little oil left over.
• All you need is patience for this shallow fry method (in case you are concerned about deep frying)

Baking

• Mix prepped bitter gourd with 2-3 tablespoon oil in a mixing bowl (I prefer to slice it into roundels for this method)
• Pre-heat oven for 15 mins at 210 ⁰ C (400 F).
• Place all the slices in a greased baking tray.
• Bake for 20 - 25 minutes, keeping an eye after 20 minutes to avoid burning.
• Let it cool completely.

Roasting other

• 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.

Notes

• 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.

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