Pavakkai/Pakarkkai/Bittergourd Podi

Pakarkkai podi is a slightly bitter,tangy mouthwatering  podi which an be mixed along with the rice or served as an accompaniment for curd rice.
I got this recipe from a T.V show and tried this one and it came out so delicious and tasty.Since then I started it making it frequently.This podi can be made with readily available ingredients and stored in room temperature for a week,now to the recipe.......

Ingredients

Ingredient	Quantity
Bittergourd/pavakkai	5nos.
Coconut(grated)	1/4cup
Red chilly	8-10nos.
Shallots/chinna vengayam	6nos.
Cumin seeds/jeergam	2tsp
Tamarind/puli	gooseberry size
Salt	2tsp
Oil	4tbs
Mustard seeds/kadugu	1tsp
Curry leaves/karivepillai	2sprigs

Method

                     

                      Grate or coarsely grind the bittergourd and add a tsp of salt and keep it for 30 minutes.After 30 minutes squeeze the excess water and keep the bittergourd aside.
Heat the oil and crackle mustard seeds and curry leaves then add the bittergourd.Fry it until it turns light brown,stir in between every two minutes to prevent burning.

Meanwhile grind coarsely coconut,small onion,red chillies,tamarind and cumin seeds without adding water.Add it to the fried bittergourd and salt,cook it in a medium heat until it turns brown and crumbly.

Bittergourd podi is ready.Store it in a container.

• Squeeze the grated bittergourd completely to remove the excess moisture.
• Fry the grated bittergourd in a medium flame to prevent burning.
• After adding the ground coconut fry it in a low flame and stir in between. 
• Use the fresh tamarind not the paste otherwise it won't become dry.
• Instead of grating the bittergourd in a grater use a chopper or pulse it in a blender to make it quicker.