Monday, 15 February 2016

Pavakai Podi (Bittergourd Powder)

Ingredients :

  • Bitter gourd - 2 [ scraped and chopped finely ]
  • Tamarind paste - 1/4 tsp
  • Garlic flakes - 2
  • Turmeric powder - 1/2 tsp
  • Salt - as required
  • Oil - enough for deep fry

To roast :

  • Channa dahl - 2 tbsp
  • Urad dahl - 2 tbsp
  • Coriander seeds - 2 tbsp
  • Grated coconut - 2 tbsp

Method :

Wash and remove middle part [ seeds ] of the bitter gourd. Chop finely the bitter gourd, mix salt and turmeric and keep aside for 30 mins. Then squeeze the excess water well for about half an hour. Then heat oil & deep fry the chopped bitter gourd till it becomes golden in color so that it doesn't gets burned. Drain the excess oil in a tissue paper. Dry roast the channa dahl, urad dahl, coriander seeds, red chilies till it becomes golden in color. Then dry roast coconut separately. When the ingredients becomes cool, add garlic & tamarind. Grind all these ingredients into slightly chorus powder along with salt. Store it in an air-tight container.

You can store it for a month in a refrigerator.

How to use :

Have it along with hot steamed rice, add 1 or 2 tsp of this powder, mix the same with ghee & have it along with mixed roast sabhji & papad. 

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