Bitter gourd is an incredibly flexible vegetable and has a couple of method to cook dinner
There’s a great opportunity you will have looked for immunity boosting components or recipes ever because the COVID-19 lockdowns started. One of the components that may have popped up right through the ones searches is sour gourd – a vegetable filled with anti-oxidants. It additionally boasts of a top Vitamin-C content material. If there is something I leave out right through this time, it is the well being juice and smoothie counters at breakfast buffet counters that mean you can upload wholesome components like sour gourd into morning juices in conjunction with different end result or greens. The best possible detox drink on an empty abdomen. Bitter gourd (or sour melon) does not simply belong in juices even though.
Across Asia, this vegetable is used creatively, nowhere extra so than South India. There’s greater than only one method to cook dinner bitter gourd, and due to this fact, building up the frequency of intake of this vegetable that still comprises phytonutrient, polypeptide-P – a plant insulin that is helping decrease blood sugar ranges. Hence, this vegetable is really helpful via diabetologists throughout India. Bitter gourd is an incredibly flexible vegetable. I’ve came upon plenty of dishes throughout South India which can be made with each sizes of this vegetable to be had in markets within the area.
Here Are 3 South Indian Recipes That May Help Boost Your Immunity:
Recipe Courtesy – Viji Varadarajan
(Author and recipe knowledgeable)
This dish at all times conjures up nostalgia and is likely one of the first bitter gourd dishes that I loved as a kid. I sampled an unique model of this dish right through a culinary consultation with Viji Varadarajan, culinary knowledgeable and creator in Chennai. According to her, the important thing to this straightforward dish, is the pitlai powder or the easy masala this is used on this dish. A delicacy in lots of vegetarian houses, this can be a dish reserved for particular and festive events. This dish is best possible eaten with rice.
Bitter gourd: 200 gm
Tur dal: half of cup
Thick tamarind pulp: 1.5 teaspoons
Asafoetida powder: half of teaspoon
Turmeric: 1/Four teaspoon
Curry leaves: 10
Salt: half of teaspoon (or to style)
Cooking oil: 1 teaspoon
Mustard: 1/Four teaspoon
Cook the dal.
Quarter the vegetable discarding the internal seed (You may cook dinner it with the vegetable if the seed is cushy).
Boil the sour gourd (upload salt as you do) for 10-12 mins or till delicate.
Heat oil, pop the mustard.
Add cooked lentil, tamarind paste, the cooked sour gourd and pitlai powder (it is advisable to purchase this or make it at house. Dry roast a couple of items of coconut after which in a separate pan upload asafoetida to a spoon of oil after which 2 tablespoons of urad dal and channa dal after which 3 tablespoons of coriander seeds and 10-12 pink chillies. Grind this combination in conjunction with the coconut and retailer in an hermetic jar in a groovy, dry position).
Simmer it for a couple of mins until the gravy turns thick.
Add the overwhelmed curry leaves and stir sooner than you’re taking it off the range.
Pavakkya Pachadi – recipe
This conventional Kerala pachadi that I first sampled as a part of a sadya (conventional banana leaf meal) in central Kerala is nearly as scrumptious as a vendakai pachadi (bhindi raitha). This is a good way to serve sour gourd and may even paintings for youngsters. Serve this with rice, sambar and a poriyal or thoran (stir-fried greens) or fried-fish.
Bitter gourd: 3-4
Green chilli: 1 (not obligatory)
Curd: as required
Salt: to style
Grated coconut: 50 gm
Mustard: 1 teaspoon
Red chilli: 1
Curry leaves: a couple of
Grind the coconut with 1/Four teaspoon of mustard seeds and a dollop of curd.
Clean the insides of the sour gourd.
Fry the shallots until they alter color, then upload the sour gourd and slit inexperienced chilli.
Add this to the curd with the coconut paste and stir.
Temper the mustard, pink chilli and curry leaves and pour it over the curd and sour gourd, Stir neatly.
Pavaykkai (Bitter Gourd) Puli (Tamarind) Curry – recipe
This is an easy recipe that I first attempted in Southern Tamil Nadu. It works handiest with the smaller, bite-sized sour gourd. The tamarind (therefore the identify puli curry) and jaggery neutralise the style of the sour gourd. This dish is a smart accompaniment for dosa or idli and can be blended with rice like a kuzhambu (thick gravy).
Small sour gourd: 250 gm
Shallots (Small onion): 100 gm
Green chilli: 3-4 (slit)
Tamarind: dimension of a small lemon
Sesame oil: 1 tablespoon
Mustard seeds: half of teaspoon
Grated jaggery: 1 tablespoon
Garlic: 5-6 pods
Fenugreek: 1 teaspoon
Curry leaves: a couple of sprigs
Sambar powder (not obligatory) 1 teaspoon
Urad dal: 1 teaspoon
Salt: to style
Chilli powder: to style
Turmeric: half of teaspoon
Soak the tamarind in heat water and extract the juice.
Temper the mustard, urad dal, fenugreek and curry leaves in sesame oil.
Fry the shallots within the oil, then upload the garlic and salt and turmeric powder.
Once they brown upload the sour gourd and fry in brief. Add chilli powder if requited.
Add the tamarind water and the jaggery and let it boil until it reaches a thick gravy (kuzhambu) consistency.
About Ashwin RajagopalanI’ve came upon cultures, locations and felt at house in one of the most international’s maximum faraway corners as a result of the quite a lot of foods I’ve attempted which have been ready with hobby. Sometimes they’re conventional recipes and at maximum occasions they have been audacious reinterpretations via inventive cooks. I may now not cook dinner steadily but if I do, I believe I’m in a cookery display set – matching measuring bowls, et all!