Ingredients

• 2 - Bitter gourd
• 1 tbsp - Yogurt
• 2 - Red Chilly or adjust to your taste
• 3/4 tsp - Cumin Seeds
• 1/4 tsp - Coriander Seeds
• 1 tsp - Urad Dhal
• 1/2 tsp - Channa Dhal
• Tamarind - Small quantity
• 1/4 tsp - Asafoetida
• 1/2 tsp - Turmeric Powder
• 1 tsp - Mustard
• 1/2 tbsp - Oil
• Salt - Needed quantity

How to Make Pavarkaai Podi

• Wash, dry and grate the bitter gourds. (While grating, remove the seeds).
• Squeeze the bitter gourd well. Spread it on a paper towel and leave it as such for 10 minutes.
• Now, mix it with a table spoon of yogurt. Keep aside for 30 minutes. Then, squeeze well and keep aside.
• Meanwhile, dry roast urad dhal, channa dhal, cumin seeds, coriander seeds, tamarind and red chilly. Transfer to mixer jar and let it cool.
• Grind to a fine powder. Keep aside.
• In a pan, add oil and splutter mustard. Add asafoetida and fry for a second.
• Now, add the bitter gourd, turmeric powder and salt. Keep frying in low heat for about 15 minutes.
• Add the ground powder and mix thoroughly. Keep it on a low flame for few minutes.
• Cool and transfer to an air-tight container.
• Serve over the hot rice with a dollop of ghee.