Bitter Gourd Podi Recipe | Kakarakaya Karam Podi | Pavakkai Podi
Bitter Gourd podi is a spicy condiment made with bitter gourd and spices.
Servings 1 cup
Ingredients
- Bitter gourd 250 gms
- Coriander seeds 1 tbsp
- Urad dal 1 tbsp
- Chana dal 1 tbsp
- Mustard seeds ¼ tsp
- Cumin seeds / jeera 1.5 tsp
- Garlic pods 12
- Red chillies 12-15
- Tamarind small amla size
- Jaggery powder ½ tsp
- salt as per taste
- Coconut ¼ cup
- Oil 2 tsp
Instructions
- Wash, dry the bitter gourd with tissue and chop them finely.
- Add salt to the bitter gourd and keep it aside for 30 minutes.
- Dry roast coriander seeds in a pan till aromatic. Add cumin and mustard to it and sauté for a minute and remove off the flame.
- Then dry roast urad dal and chana dal in the same pan till golden.
- Then dry roast the garlic.
- Add red chilli to it.
- Finally add tamarind to it and remove from the flame.
- Then roast the grated coconut.
- Roast nicely till golden.
- Squeeze the pavakkai to remove all the water.
- Then roast the bitter gourd in oil.
- Roast in low flame till it is brown and nicely roasted.
- Allow all of them to cool down.
- Then take in mixer along with salt and jaggery powder.
- Grind them to coarse powder.
- Cool down and store in air tight container.
- Spicy and flavorful bitter gourd podi is ready.
Notes
Squeezed bitter gourd water can be used for kneading the chapati dough.
Chop the bitter gourd finely or you can grate them too.
You can add some 1-2 tsp ground nuts and sesame seeds to the podi. I skipped it.
Make sure all ingredients are roasted nicely without any moisture.
Podi keeps well for 2 weeks outside and you can store longer in fridge.
Always store in air tight container and use clean spoon for longer shelf life.