Pavakka Kondattam / Sun dried Bittergourd Chips






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


10 bitter gourds thinly sliced
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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