Last updated: 09/25/2008 01:25 PM
Bittergourd Raitha-(s)**
This bittergourd Raitha[ Paavakkai kichadi ] was made in our house with mild variations from the beginning. It was in the general tradition! It was a special favourite with "Porichakuzhampu" and "Sambar". This raitha involves frying the bittergourd !
Essential Ingredients
Essential Ingredients
paavakka {paavakkai} (karela) [ bittergourd ] ~ 250 to 450 gms ~ [ roughly three/four bittergourds]
thayirru { tayir } (dahi) [ quality curds ] ~ 150 to 350 gms
[ depending upon how you want the relative density of bittergourd +curds to be ]
velichenna { thengai ennai } ( naariyel ka thel) [Coconut oil ] ~ a few spoons as required to fry the bittergourd [ Other refined oil-s may also be used instead ]
uppu { uppu } ( namak ) [ Salt ] as required.
For The Garnish
kothamalli ila { kothamalli ilai } ( kothmeer ) [ fresh coriander leaves ]
AND/OR
pudina ila { pudina ilai } ( pudina ) [ mint leaves]
AND/OR
seema malli ila { seema malli ilai } ( aju-mood ) [ parsley leaves ]
[ as required roughly about 1to 2 Tablespoons finely cut ]
pacha mulaku { pachai milagai } (kacha mirchi )
[ green chillies ] ~ 1 or 2
[ green chillies ] ~ 1 or 2
kaduku { kadugu } ( rai ) [ mustard seeds ] ~1 teaspoon
jeerakam { jeeragam } ( jeera ) [ cumin seeds ] ~1 teaspoon
venna { vennai } ( makhan ) [ butter ] ~ 1 table spoon
jeerakam { jeeragam } ( jeera ) [ cumin seeds ] ~1 teaspoon
venna { vennai } ( makhan ) [ butter ] ~ 1 table spoon
[ to fry the mustard and cumin seeds ]
Preparation
Wash well & cut the bittergourd into small pieces circular or linear . Then put sufficent oil into the frying pan and make it fuming hot. Now put the cut bittergourd into the oil and deep fry till golden brown and crisp.
Take a clean suitable vessel and large spoon
Mix the fried-bitter gourds and curds :add the salt ~ Raitha is essentially ready!
Cut the chillies into tiny pieces take enough coriander leaves and mix with the Raitha.
Fry the butter and put the mustard and cumin seeds ~ Don't burn!
Cut the chillies into tiny pieces take enough coriander leaves and mix with the Raitha.
Fry the butter and put the mustard and cumin seeds ~ Don't burn!
Put the fried garnish to the tentative Raitha. Don't stir.
But stir before serving !
The Exotication of Raitha ~
The Saffron Nut Paste-Method ~
To make the Raitha Exotic, 50/150 Gms of Badam[ Almond ], Pista, Cashew and two pinches of saffron in various proprtions made into a fine paste and may be added to the Raitha as the cut-carrots and curd are being mixed together.Kismis [Dried grapes] and other nuts available may be used too ! Also, A tablespoon honey may be added. These Exotic version-[s] of bittergourd Raitha may be named "Neo-Kashmiri-Pandit bittergourd Raitha-(s)"!!