I always prepare pitlai with bitter gourd.For a change i wanted to try some varieties like podi ,curry etc. At last I got the recipe for podi from a blog.Sorry friends ,i dont remember the blog name exactly.The dish was named as “Malathi chandur’s kakarakaya podi “..I did some changes according to our taste buds and tried. My hubby who hates BG likes to have this podi with plain rice.It doesn’t taste much bitter .Thanks to Mrs .Malathi chandur, a cookery expert & writer of many telugu novels.
Here comes the recipe :
- Bitter gourd – 1 no
- Tamarind –a gooseberry size
- Red chilly – 5-7 nos
- Coriander seeds – 1 tsp
- Urad dal – 1 tbsp
- Channa dal – 1 tbsp
- Grated Coconut – 1 tsp
- Small onion – 1 no (finely chopped )
- Asafetida /Hing – a pinch.
- Salt – As needed
- Cooking oil – 2 tbsp
- Chop the bitter gourd into small pieces ( chop as small as possible )
- Add the required salt and mix well.Keep aside for 30 mins and squeeze the water that comes out from the bitter gourd.(this helps to remove its bitterness.. )For people who like its bitter taste can keep it for just 10 mins and proceed further.
- Take the tamarind and pinch into very small pieces.In a kadai dry roast the tamarind pieces till it becomes dry .Then grind the tamarind pieces with chopped small onion and grated coconut to a dry coarse powder without adding water. Set aside.
- In the same kadai dry roast urad dal , channa dal , coriander seeds along with red chillies and hing.Cool and coarse ground it.
- Add a tbsp of oil in the kadai and saute the finely chopped bitter gourd pieces till it gets cooked .
- Once its cooked add the coarse ground powder and the coconut mixture to it.Check for salt ..
Yummy podi is ready to be mixed with plain rice topped by sesame oil.
Here i have coarse ground everything.If u wish u can grind it to a fine powder ..
KITCHEN CLINIC :
|BITTERGOURD : |
The bitter melon (also known as bitter gourd) looks like a cucumber but with ugly gourd-like bumps all over it.
As the name implies, this vegetable is a melon that is bitter. There are two varieties of this vegetable: One grows to about 20 cm long, is oblong and pale green in color. The other is the smaller variety, less than 10 cm long, oval and has a darker green color.
Both varieties have seeds that are white when unripe and that turn red when they are ripe. The vegetable-fruit turn reddish-orange when ripe and becomes even more bitter.
Bitter gourd thrives in hot and humid climates, so are commonly found in Asian countries and South America.
Westerners may not be so used to bitter melons, so may find them more difficult to consume. But if you can generally take bitter taste, you may be able to take this too. Try it, at least for all its healthful virtues.
Bitter gourds are very low in calories but dense with precious nutrients. It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber. It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.
Bitter melon contains a unique phyto-constituent that has been confirmed to have a hypoglycemic effect called charantin. There is also another insulin-like compound known as polypeptide P which have been suggested as insulin replacement in some diabetic patients.
Few other fruits/vegetables offer medicinal properties for these ailments like bitter melon does.
Blood disorders: Bitter gourd juice is highly beneficial for treating blood disorders like blood boils and itching due to toxemia. Mix 2 ounces of fresh bitter gourd juice with some lime juice. Sip it slowly on an empty stomach daily for between four and six months and see improvement in your condition.
Cholera: In early stages of cholera, take two teaspoonfuls juice of bitter gourd leaves, mix with two teaspoonfuls white onion juice and one teaspoonful lime juice. Sip this concoction daily till you get well.
Diabetes mellitus: Bitter melon contains a hypoglycemic compound
Energy: Regular consumption of bitter gourd juice has been proven to improve energy and stamina level. Even sleeping patterns have been shown to be improved/stabilized.
Eye problems: The high beta-carotene and other properties in bitter gourd makes it one of the finest vegetable-fruit that help alleviate eye problems and improving eyesight.
Hangover: Bitter melon juice may be beneficial in the treatment of a hangover for its alcohol intoxication properties. It also help cleanse and repair and nourish liver problems due to alcohol consumption.
Immune booster: This bitter juice can also help to build your immune system and increase your body's resistance against infection.
Piles: Mix three teaspoonfuls of juice from bitter melon leaves with a glassful of buttermilk. Take this every morning on empty stomach for about a month and see an improvement to your condition. To hasten the healing, use the paste of the roots of bitter melon plant and apply over the piles.
Psoriasis: Regular consumption of this bitter juice has also been known to improve psoriasis condition and other fungal infections like ring-worm and athletes feet.
Respiratory disorders: Take two ounces of fresh bitter melon juice and mix with a cup of honey diluted in water. Drink daily to improve asthma, bronchitis and pharyngitis.
Toxemia: Bitter gourd contains beneficial properties that cleanses the blood from toxins. Sip two teaspoonfuls of the juice daily to help cleanse the liver. Also helpful in ridding jaundice for the same reasons.
Choose unripe bitter melons that are firm, like how you would a cucumber. Avoid those that have turned orange or have soft spots. Ripe bitter melons can be excessively bitter.
Store bitter melons in the vegetable bin in the refrigerator which has the right temperature. It should keep for three to four days.
Keeping bitter melons at room temperature or with other fruits and vegetables will hasten the melon to ripen and become more bitter, due to the emission of ethylene gas.
Clean your bitter melon under cold running water and brush with a soft vegetable brush. To prepare, slice the melon length-wise and scoop out the seeds. To lessen the bitter flavor, soak it in salt water for about half an hour before juicing/cooking.
The smaller variety is more bitter than the bigger one. To help make bitter gourd juice more palatable, take it with honey, or add carrot or apple juice. For diabetics, drink the juice with green apple juice.
Do not consume more than two ounces of bitter melon, or more than two melons a day. Excessive consumption may cause mild abdominal pain or diarrhea. Diabetics taking hypoglycemic drugs will need to alter the dosage of their drugs if they consume bitter melon on a regular basis. Please consult your doctor.
Pregnant women should avoid taking too much bitter gourd or its juice as it may stimulate the uterus that may lead to preterm labor.
TRIED & TASTED :
PACHAI PULI THANNI RASAM FROM VIKI’S KITCHEN :
I tried this simple but pleasant tasting rasam last month..It was very good .Very Easy and involves powerless & effortless cooking ..Thanks a lot Viki ..But sorry dear , i took the picture but deleted by mistake.I’ll surely prepare this yummy rasam again and will post the picture..Also i’ve bookmarked ur tirunelveli style Parota salna..Will try that soon and post both the pics..