Pavakka Kondattam may be a familiar dish to almost all the people and the preparation will also be known to many. But there are a lot of varieties to prepare them - with or without curd, with or without chilli powder, with or without boiling the bitter gourd slices ...
The travancore style preparation is the one I am explaining here. If you have some bitter gourds, yogurt, and sunlight, you are all set to make this simple kondattam.
Pavakka Kondattam / Sun dried Bittergourd Chips
Ingredients
To Prepare the sun dried bitter gourd
3 or 4 tbsp yogurt
Salt enough to taste
To fry the chips
Coconut oil enough to deep fry
Preparation
1. Mix the sliced bitter gourd, curd and salt together. Make sure the curd is evenly coated in all the slices.
2. Spread them on a large and wide plate or drying mat and keep them under sun till the yogurt and bitter gourd dries up completely. It will take almost a week approximately. (Every night bring the plate inside and put them in the sun during the day)
3. You can store this sun dried bitter gourd in an airtight container (They will last upto 6 months).
4. While serving, fry them in oil until its brown in color.
* They go well with rice and porridge .
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