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
Non-Stick/Stainless Steel Frying Pan https://amzn.to/347Rry7 Heavy Duty Indian Mixie https://amzn.to/3GptNKD
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.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
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.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/pavakkai-karam-podi/
Easy bachelor friendly chicken roast recipe made with simple ingredients. Perfect for beginners. Recipe with video.
This is a very simple chicken roast recipe that is perfect for beginners too. The recipe uses very simple ingredients. Bone-in chicken is preferred for making this recipe as the chicken remains moist and is also flavourful. I always prefer bone-in chicken for south Indian style stir-fry’s and curries. This recipe is from Rockstar, my twitter pal Macchu .
The onions need to be finely chopped for this recipe. The onions will caramelize on frying. This will result in a nice masala coating later on.
The dried chillies and the green chillies are kept whole in this recipe while chilli powder is added for heat. The whole chillies are only for flavour and not for heat. For a brighter looking chicken roast, use a little Kashmiri chilli powder for colour along with regular chilli powder. Kashmiri chilli powder is not very hot but gives a nice bright colour to the chicken roast.
Getting the texture right is the key to this recipe. Saute the chicken until it’s completely dry. I have not added any water while making the chicken roast. The chicken is cooked on a low flame in its own juices and this makes the masalas penetrate well into the meat. The meat gets nicely roasted and is delicious on every single bite.
Here are the things you can buy online for making this South Indian Style Chicken Roast
White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Kashmiri Red Chilli Powder / Lal Mirch Powder https://amzn.to/3GDQAT9 Cold Pressed Natural Virgin Coconut Oil https://amzn.to/3JcsMr8
Here is the video of Chicken Roast Recipe | Chicken Varuval Recipe | Bachelor Friendly Easy Chicken Roast Recipe | 15 Ingredient Chicken Roast Dry Fry
2 tablespoon coconut oil 1/2 teaspoon cumin seeds 1/2 teaspoon fennel seeds 5 sprigs curry leaves, chopped (divided) 5 dried gundu chillies 2 cups onions, chopped 3 green chillies, whole 1 teaspoon rock salt 1.5 tablespoon ginger garlic paste 1 teaspoon turmeric powder 1.5 teaspoon red chilli powder 1.5 teaspoon Kashmiri red chilli powder 750 grams chicken, bone-in, small pieces 1 teaspoon ghee 3 sprigs coriander leaves, chopped
Heat coconut oil in a pan and add in the cumin seeds and fennel seeds. Add in the finely chopped curry leaves and the dried chillies. Roast for a few seconds.
Add in the finely chopped onions. Add in the green chillies. Keep the chillies whole. Keeping the chillies whole will not make the chicken roast spicy but will make it flavourful.
Add in the salt and saute till the onions are nice and soft. Add in the ginger garlic paste and saute for a couple of minutes.
Add in the spice powder and saute for a few seconds.
Add in the chicken and mix well to combine. Close the pan with a lid and cook for 10 minutes on a low flame. Open the lid and cook for another 10 minutes till the chicken is dry.
Finally add in the ghee, curry leaves and coriander leaves. Mix well.
Chicken roast is ready.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 25m
