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Wednesday, 10 May 2017

Paavaykka kichdi/ Bittergourd pachdi


THANKS TO PRIYA R SHENOY FOR THIS RECIPE.

INGREDIENTS:
1 medium sized karela/ bittergourd
1/2 cup curds
1/2 tsp turmeric pdr
Salt to taste

FOR THE MASALA PASTE:
1/3 cup grated coconut
4-6 green chillies
1 tsp mustard
Grind these into a very smooth paste adding sufficient water

 FOR THE TEMPERING:
2 tsp oil
1 tsp mustard
Curry leaves
2 broken red chillies

PROCEDURE:

  • Wash and chop the bittergourd into thin slices,apply salt and keep aside for 3 mins
  • Later squeeze the bittergourd slices and deep fry till crisp and brown
  • Whisk curd in a bowl and keep aside
  • Dilute the ground paste a bit,add salt,turmeric pdr and put in a vessel and make it boil
  • As soon as it starts boiling, pour the whisked curd, mix well and turn off at once
  • Dont let it boil after adding curd
  • Now add the deep fried bittergourd and mix well
  • Temper with the mentioned ingredients 
  • Serve with rice and sambar or  dal
Note:While adding saltplease add in less quantity, since the fried bittergourd already containssalt and they ooze out after sometime...So adjust accordingly.



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