Recipe for bitter gourd podi that tastes really good with rice and ghee. Homemade pavakkai karam podi recipe with video.
Here is a delicious podi recipe made with ground bitter gourd and spices. Bitter gourd is ground and roasted till dry. The lentils and spices are roasted and ground along to form a delicious podi. The podi stores well in the refrigerator for up to a week. If you want to increase the shelf life, use desiccated coconut instead of fresh coconut.
This podi is very slightly bitter that gets the thumbs up from my son who usually hates bitter gourd in any form. So it’s a win win at home.
After roasting the ingredients individually, the lentils are ground first to a powder. Then oily ingredients like coconut and peanuts are added and ground again. This way, the peanuts don’t release oil thereby making the podi pasty. Always use the PULSE mode in the mixie to grind the podi so the right texture is achieved. A heavy duty Indian style mixie is preferred for making this recipe.
I like to saute the bitter gourd paste in a non-stick pan so it does not stick while frying. If using a traditional metal pan / kadai, you might want to use extra oil while frying.
Here are the products you can buy online for making this recipe
Here is the video of how to make Pavakkai Karam Podi For Rice | Bitter Gourd Podi For Rice Recipe | Homemade Bitter gourd Podi Recipe
2.5 tablespoon Indian Sesame Oil (divided)
250 grams bittergourd, roughly chopped
1 teaspoon salt
2 tablespoon urad dal
2 tablespoon chana dal
2 sprigs curry leaves
4 dried red chillies
4 cloves garlic
1 marble sized tamarind
3 tablespoon peanuts
2 tablespoon coconut
1 tablespoon jaggery
1/4 teaspoon asafoetida
Clean and prep the bittergourd. Grind to a paste in a mixie without adding any water. Set aside.
Heat two tablespoons of oil in a pan and in the ground paste. Add in the salt and saute the bittergourd till it’s dry like a powder. Set aside on a plate to cool.
In the same pan, dry roast the urad dal till golden. Set aside on a plate to cool..
In the same pan, dry roast the chana dal till golden. Set aside on a plate to cool.
In the same pan, add in the curry leaves, red chillies, garlic and tamarind. Add in the remaining oil and saute till the chillies fluff up. Set aside on a plate to cool.
Dry roast the peanuts till golden. Set aside on a plate to cool.
Dry roast the coconut till golden. Set aside on a plate to cool.
Take a mixie jar and add in the roasted urad dal, chana dal, tamarind, garlic, chillies and the garlic. Grind to a powder.
Now add in the peanuts, and jaggery. Grind to a coarse powder. Use the pulse mode to grind.
Finally add in the coconut and asafoetida. Grind for a few seconds. The bitter gourd kaaram podi is ready.
To Serve – Mix a few teaspoons of podi with rice and ghee. Mix well and serve.
- Prep Time: 10m
- Cook Time: 20m
Keywords: Pavakkai Karam Podi