Do not worry about the salt.Let it sit for 15 to 20 mins and you can see the bitter gourd slices to start leaving out water.Transfer to a colander to drain the water completely. Add in the turmeric powder, salt and the kuzhambu milagai thool. Rinse well under tap water 2 or 3 times to get rid of both bitterness & salt.Squeeze the slices to get rid of the excess water and now you can use these slices in any recipe without any trace of bitterness.Heat 1/2 cup water, soak tamarind in it and let it rest for 10 to 15 mins.Add all the ingredients except grated coconut - coriander seeds, black pepper, garlic, red chillies, fenugreek and sambar onions.Roast till the ingredients become golden brown in color and aromatic.The skin of both sambar onions and garlic should change color and the outer skin must shrink in size.Transfer the roasted ingredients to a bowl and set aside.To the same pan add grated coconut & roast till it becomes brown in color and fragrant.Cook over medium flame and keep tossing it continuously taking care not to burn.Once roasted transfer to the same bowl and let it cool.Once cooled, transfer all the ingredients to a blender jar.Add 1/2 to 3/4 cup water, grind to a smooth paste and set aside.Add the ground paste and salt and mix well to combine.Add tamarind extract, mix well and bring to a boil.Once it comes to a boil, simmer completely and close with a lid.Cook for 4 to 5 mins or till the bitter gourd slices are soft.Add jaggery, stir to mix and transfer to a serving bowl.In a seasoning pan, add oil and once hot, add mustard seeds.Once it pops, add curry leaves and sliced sambar onions.Mix well for the seasoning to combine with the theeyal.Close the bowl with a lid and let it sit for 5 to 10 mins for the flavors to sink in.Serve this bitter gourd theeyal with hot rice and a side dish of your choice.Pavakkai Theeyal with Video.
My boy suddenly got interested to learn cooking during this holidays. My in-laws had a cook called Naacha. Drain the water and set aside. Split Urad dhal and Chana dhal – 2tsp each. Tasty Pavakkai Varuval is ready. Lozol® (indapamide) 1.25 mg Tablets. If the bitter gourd sticks to the pan, add 1 or 2 tsp of extra oil. Pavakkai Varuval – Crispy Bitter Gourd Stir Fry – Bitter Gourd Stir Fry – Varutha Pagarkai – Indian Bitter Gourd Stir Fry – is a slightly crispy, crunchy , spicy version of bitter gourd stir fry. Low flame is key for the veggies to get roasted and take on a golden colour. Once the bitter gourd is cooked well; heat oil in a heavy bottomed pan on medium high; add the mustard seeds, and urad dal and saute until the dal becomes golden brown and crisp. Let’s move to today’s recipe in detail and will come up with […][…] Keerai / Keerai Molagootal topped with milagai vartral 3. Lemon Rice 7. When I am making at home, I serve the water as a soup with a pinch of salt added (call it as shots – I drink it in one gulp as no one slurps on bitter-gourd water soup). But cooking it in a right way makes bitter gourd recipes interesting and inviting. The water will be very bitter so drink it in one shot as its very healthy.
Heat the oil, add the Pavakkai/Bitter Gourd (add few slices at a time. Rice,Ghee and […]Traditional Christmas Fruit Cake From Scratch | Both Non alcoholic and Rich Rum Versions!Masala Kaara Pori | Spicy Murmura | Healthy Snack Using Puffed Rice » If possible, use non stick pan, it helps to avoid burning easily. It is essential that you consume bitter gourd atleast twice a month. She always cooked the stir-fry with lots of garlic, shallots and coconut. Usually I make this This recipe has 3 elements where in you roast few whole spices and coconut separately to make a paste which takes up most of the time as you need roast them over low flame.Then you make the theeyal which in itself takes hardly 7 to 8 mins wherein it gets cooked closed with a lid over low flame for 4 to 5 mins.We then finally come to final part wherein we season with aromatic coconut oil and pour it over the cooked theeyal.Apart from being good for the diabetics, bitter gourds are natural body coolants that is great for people who have “pitha dosha” or people with high body heat.Make sure to include them in your diet especially during the summer time.The small baby bitter gourds also called in tamil as “midhi pavakkai” are very good for people who suffer from constipation.These gourds aid in good bowel movements negating the use of laxatives, be it natural or prescribed.A big hats off to people who are brave enough to drink raw bitter gourd but unfortunately I’m not one among them even though I love bitter gourds.Even though one may want to eat the bitter gourd for its medicinal benefits, many are put off by the bitterness.So to get rid of the bitterness, the first point is to slice the bitter gourd into thin slices.Toss those slices well with 1/4 to 1/2 tsp salt. Notes: Sauteing the onions till it becomes brown is very important and it gives mild sweetness to the dish. I mostly make bitter … Share.
Please post more recipes in this site […] version which I make it on alternate weekends. Her bitter-gourd stir fry was never bitter but so flavorful and addictive. Cook for just one whistle. I wanted to try this pavakkai (bitter gourd) podi ever since my MIL told me that she tried it after seeing it in a cookery show. share this. It is very good for you, specially if you are diabetic. I always want to post more bitter gourd recipes, because it is one of the most requested recipe in my blog. Method . If you don’t have “kuzhambu milagai thool”, use store bought Tamil style sambar powder. She would discard the water saying “kasappu ellam thannila poyirumunga”… meaning all the bitterness will go away in the water.
We both had fun time in kitchen, cutting veggies, cracking eggs, making half boils, etc. maybe it could be because of junior master chef.
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