To tell you the truth, I have this ultimate hatred for bittergourds/pavakka. I hate its mezhukkuperatti, thoran and the healthy smoothies. The only way I can tolerate it is when it comes in this form, as kondattams. The dried curd reduces the intensity of its bitterness and when fried, it becomes very tasty. A perfect combination with rice.
Ingredients
10 bitter gourds thinly sliced
3 or 4 tbsp yogurt
Salt enough to taste
3 or 4 tbsp yogurt
Salt enough to taste
To fry the chips
Coconut oil enough to deep fry
Preparation
Mix the sliced bitter gourd, curd and salt together. Make sure the curd is evenly coated in all the slices.
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)
You can store this sun dried bitter gourd in an airtight container While serving, fry them in oil until its brown in color.
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)
You can store this sun dried bitter gourd in an airtight container While serving, fry them in oil until its brown in color.
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