Karathe
sukkeylele is a ready to fry salted and sun-dried crispy bitter gourd
slices also known as pavakka kondattam.Deep fried sun dried bitter gourd
slices goes well as a side dish with curd rice or with rice and dal
curry.Recipe is explained with method and photos.
The following ingredients are needed to prepare Karathe Sukkeylele /Salted and Sun Dried Bitter Gourd Slices.
Ingredients:-
Bitter gourd. - 3
Red chilly powder. - 2tsp
Turmeric powder. - 1/2 tsp
Salt. - as needed
Instructions:-
Wash the bitter gourds in water and pat dry with a clean cloth.
Method:-
1). Cut and remove both the ends and then chop the bitter gourds into little thin round slices and keep them in a large plate.
2). Add salt, red chilly powder and turmeric powder.
3). Mix the salt and spice powders thoroughly with the chopped bitter gourd slices using your hands.
4). Spread the salted and spiced bitter gourd slices on a plastic sheet and keep it under hot sun to dry.
5). Again put the salted and spicy bitter gourd slices on a plastic sheet and keep under hot sun for next 3 or 4 consecutive days to dry them completely and become crispy.
6). When the bitter gourd slices become crispy remove them from the plastic sheet.
7). Keep the crispy, salted and sun dried bitter gourd slices / karathe sukkeylele in a clean and air tight container. When needed deep fry them in hot oil. Deep fried karathe sukkeylele /pavakka kondattam is ready to serve with rice or curd rice.
The following ingredients are needed to prepare Karathe Sukkeylele /Salted and Sun Dried Bitter Gourd Slices.
Ingredients:-
Bitter gourd. - 3
Red chilly powder. - 2tsp
Turmeric powder. - 1/2 tsp
Salt. - as needed
Instructions:-
Wash the bitter gourds in water and pat dry with a clean cloth.
Method:-
1). Cut and remove both the ends and then chop the bitter gourds into little thin round slices and keep them in a large plate.
2). Add salt, red chilly powder and turmeric powder.
3). Mix the salt and spice powders thoroughly with the chopped bitter gourd slices using your hands.
4). Spread the salted and spiced bitter gourd slices on a plastic sheet and keep it under hot sun to dry.
5). Again put the salted and spicy bitter gourd slices on a plastic sheet and keep under hot sun for next 3 or 4 consecutive days to dry them completely and become crispy.
6). When the bitter gourd slices become crispy remove them from the plastic sheet.
7). Keep the crispy, salted and sun dried bitter gourd slices / karathe sukkeylele in a clean and air tight container. When needed deep fry them in hot oil. Deep fried karathe sukkeylele /pavakka kondattam is ready to serve with rice or curd rice.
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