I got this recipe from a T.V show and tried this one and it came out so delicious and tasty.Since then I started it making it frequently.This podi can be made with readily available ingredients and stored in room temperature for a week,now to the recipe.......
Ingredients
| Ingredient | Quantity |
|---|---|
| Bittergourd/pavakkai | 5nos. |
| Coconut(grated) | 1/4cup |
| Red chilly | 8-10nos. |
| Shallots/chinna vengayam | 6nos. |
| Cumin seeds/jeergam | 2tsp |
| Tamarind/puli | gooseberry size |
| Salt | 2tsp |
| Oil | 4tbs |
| Mustard seeds/kadugu | 1tsp |
| Curry leaves/karivepillai | 2sprigs |
Method
Grate or coarsely grind the bittergourd and add a tsp of salt and keep it for 30 minutes.After 30 minutes squeeze the excess water and keep the bittergourd aside.
Heat the oil and crackle mustard seeds and curry leaves then add the bittergourd.Fry it until it turns light brown,stir in between every two minutes to prevent burning.
Meanwhile grind coarsely coconut,small onion,red chillies,tamarind and cumin seeds without adding water.Add it to the fried bittergourd and salt,cook it in a medium heat until it turns brown and crumbly.
Bittergourd podi is ready.Store it in a container.
Sumber http://www.naliniscooking.com
Heat the oil and crackle mustard seeds and curry leaves then add the bittergourd.Fry it until it turns light brown,stir in between every two minutes to prevent burning.
- Squeeze the grated bittergourd completely to remove the excess moisture.
- Fry the grated bittergourd in a medium flame to prevent burning.
- After adding the ground coconut fry it in a low flame and stir in between.
- Use the fresh tamarind not the paste otherwise it won't become dry.
- Instead of grating the bittergourd in a grater use a chopper or pulse it in a blender to make it quicker.
