Masala bitterguard bitter guard 2 cut small pieces [if you like remove bitterness clove 2 crushed garlic 3 flakes crushed green chilli 2 spliet turmaric 1/2 tsp chilli powder 1/4 tsp salt curry leave, oil Heat oil add garlic curry leave,green chilli ,crushed cloves,fry 10 seconds.Add bitterguard,turmaric,chilli powder,salt fry strring occationaly until tender.enjoy with chapathi,rice.
pavaakkai oorukkai bitterguard achar Bitterguard 1/4 kg cut into small pieces tamarind 1 lemon size extract juice turmaric powder 1/4 tsp chilli powder 1 tbs jaggar one small marble size asafotida salt oil Take a kadai head oil when hot add bitterguard and deep fry until brown.keep aside Remove oil. In the same kadai add asafotida,turmaric powder chilli powder salt and saute.Add tamarind juice when raw smell goes add fried bitterguard and jaggary.This is good side dish for dosai,chappathi,milakootal rice,curd rice ete.,
bitterguard kitchadi Bitterguard 1/4 kg cut into small pieces curd 2 cup coconut grated 1/2 coconut green chilli 3 to 4 mustard 1/2 tsp jaggary 1 small marble size salt oil tembering musterd 1 tsp red chilli pieces curry leave onion [optional] Pore oil in a kadai deep fry the bitterguard pieces.Keep aside. grind the coconut,green chilli and mustard, salt last pore the curd run the mixe one or two round.Head oil add mustard seeds and onion,red chilli curry leave fry them untill the onion turned light brown.Now add the ground masala curd and fried bitterguard just heat the mixer and remove.enjoy
bitterguard koottu A bitterguard without the body projection [the body of this bitter guard is plain] less bitterness and the water content is more,it is available in singapore and USA.Nowadays in big cities all things under the world are available.:bowdown less bitter bitterguard pieces 4 cups onion 2 cut pieces tomato 2 cut pieces green chilli 3 split tuardhal cooked 2 cup salt,turmaric oil tempering mustard seeds curry leaves Take a vessel pour some oil .Add mustard when cracked, add green chillies curry leaves.Now add onions saute.When onions become transparent add tomatoe satue.When tomato cooked add bitterguard piece stirr well and cook 2 to 3 mints.Now add enough water and salt turmaric.Cook well.Last add cooked tuardhal.Let it boil 2 to three mints.This will go with chappathi,dosa, rice etc
Bitter guard poduthual or thoran Bitterguard cut pieces 1/4 kg remove bitterness or bald bitterguard pieces tuar dhal or green gram dhal half cooked 1/2 cup coconut grated 1/2 cup} jeera 1/2 tsp } all crush in the mixy green chilli 1 } turmaric powder mustard seeds 1 tsp urd dhal 1 tsp red chilli 1 cut two to three pieces jeera 1/2 tsp curry leaves oil,salt Take a kadai pour oil and add mustard seeds when cracked add urd dhal,red chilli,jeera curry leaves saute.Add bitterguard pieces ,turmaric powder stirr well. Add minimum water enough to cook the bitterguard pieces.Add salt and mix well when salt blend and bitterguard pieces obsorbe salt add coconut masala,cooked dhal stirr well keep in the fire two to three minutes.Enjoy with rice even with chappatis variation:Onion may be added with bitterguard
bitterguard with buttermilk mezhukku puratti Bitterguard 1/4 kg cut as round pieces butter milk 1/2 cup turmaric powder chilli powder 1 tsp[may increase according to the bitterness and taste] green chilli 2 split salt oil jaggary a amla size mustard seeds 1 tsp curry leave Cook the bitterguard with turmaric poweder,chilli powder,salt and jaggary in the buttermilk.If more water required to cook add that much water.When all water absorbed, remove and keep aside..Take a kadai pore oil put mustard seeds when cracked add split green chilli, curry leave saute.Now add the cooked bitterguard pieces stirr well until the oil coated the bitterguard pieces and roasted brown.It is a side dish for chappathi,rice etc variation;You can add cut onion pieces after green chilli stirr well and add bitterguard pieces
sweet and sour bitterguard bitterguard 1/4 kg cut thin pieces aplly salt keep aside two hour.squeeze out the water. deep fry until crips keep aside chilli powder 3 spoon tamarind lemon size extract juice jaggary small lemon size salt oil turmaric powder tempering mustard seeds 1 tsp fenugreek 1/2 tsp asafoetida green chilli 6 to 7 slice small pieces curry leaves Pour oil add mustard seed, when splutter add fenugreek,asafotida curry leave and small slice of green chillies,chilli powder,turmaric powder saute.Add jaggary and tamarind juice.When the gravy thickens raw smell disappears add fried bitterguard pieces and stirr well.Remove from fire.Goes well rice chappathi and dosa.
bitterguard vattral[ proccessed dried bitterguard] Bitter guard 3 kg cut into round pieces. Spread the pieces in hot sun two or three days. redchilli powder 2 tbs turmaric asafoetida 1 small piece salt to taste Boil water with turmaric and asafoetida and salt.When asafotida disolved add chilli powder and stirr well now add the bitterguard pieces.and stirr well when the water fully obsorbed remove and dried in the sun for two to threedays until hard.See that how much water requied to be obsorbed into all bitterguard pieces, that much water should be boiled. another method:11/2 ltre curd or thick sour buttermilk,salt and required chilli powder mix well.Add bitter guard pieces and stir well.Take them out and sundry.That evening put the bitterguard pieces in the buttermilk mixer and stir well.Next day sundry it.Do this proceses until all the butter milk obsobed.And sundry the bitter guard two to three days until hard. This vathal may be deep fried and used as side dish. or may be added in the vathal kuzhambu or sambar.
Dear Seethalakshmi madam, I am basically from Trivandrum and settled in Hyderabad now.I find your recipes very useful.Would like to know the details about bottle gourd(chorakkai).I have heard that it is not used in some houses. May I know the reason?I saw a few recipes here and also have read that its very good for health.Please enlighten on this Love Meena
Dear Meenakrishnan, My mother and MIL also not used chorakkai.My MIL not used onion garlic also. I prepared all recipes without onion took some for my MIL and add onion for kids. Why choraikkai was omitted reason not known to me..Onion and garlic will increase rajogunam It was told by elders.Nowadays we use all vegitables including onion and garlic.But Iyers are not used them in all curries daily.Diffenitely avoid them in Virth days.Auspetious days. Now I am in Bangalore.I will mail you. tsseethalakshmi
