Pavarkaai Vathal | Sun Dried Bitter-Gourd Recipe | Bitter-Gourd Vathal, is a brilliant way to preserve this nutritious vegetable. Fryums recipe is a traditional recipe, during summer season vegetables are preserved for the rest of the seasons.
Pavakkai Vathal or sun dried bitter gourd is a traditional Tamil Nadu recipe made by drying veggies in the hot afternoon Sun. Bitter gourd is a rich source of vitamins and minerals and it contains iron, magnesium, potassium and vitamins like A and C, more over it has twice the calcium of spinach and beta-carotene of broccoli. Various anti-oxidants and anti-inflammatory compounds are present in bitter gourd. Bitter Gourd vathal goes well with all our south Indian dishes.
Biter-gourds are blanched with turmeric, salt and curd, then sun dried and Preserved for a longer shelf life time. Major consumptions will be in the form of Fried vathal or Kara kulambu with this fryers. In early days this recipe was used to persevere bitter-gourd for so many months, even in this era refrigerated bitter-gourd will stays fresh for 10 days, however this method will helps the vegetable to stay for a longer time.
Bitter-melon is the another name for bitter-gourd, and it is a tropical plant. In South Indian cooking Bitter-gourd is used in many ways like thoran, mezhukkupiratti, theeyal, pachadi, kootu and so on. Bitter-gourd helps in the treatment of diabetes, stomachache, skin diseases, ulcer, menstrual regulations. Pagarkkai Pitla is a special recipe in Tamilnadu with bitter-gourd.
Primarily, bitter-gourd helps to reduce the blood sugar, regulates the menstrual, helps in weight loss and may more. Bitter-gourd is a water sacked vegetable, so the shelf life will be less when compare to other vegetable, preserving in this method will helps to stay for longer period.
|Turmeric powder||1/2 tsp|
Wash and Clean the Bitter-Gourds
Evenly slice the BitterGourds, Slices should neither thin nor thick
Transfer the Sliced Bitter-gourds into a pan, add enough water to immerse the Bitter-gourds
Add the salt as needed
Add 1/2 cup of curd
Add 1/2 tsp of turmeric powder, Mix them well and boil it in medium flame.
Boil it for 5 mins, this is just a blanching process to preserve the Bitter-gourds
Drain the excess water in a strainer
Spread the bitter-gourd slices in a mat or plate
Sun dry the Bitter-gourds for 3-4 days or until they turn crisp
Store them in a air tight container
Wishing you all a Happy New Year 2022, from the last couple of years it wasn’t…