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