Slice the bitter gourd into 1/8" thick circles and set aside. If you want to remove the bitterness, scrape the skin off the bitter gourd before cutting it into slices.
Making the Spice Powder
Over low flame, in a heavy bottomed pan or wok, heat 1/2 tsp oil. The entire frying should happen on low flame.
Add the 1.5 tsp chana dal and fry till it just starts to change colour.
When the chana dal is just starting to change colour, add 1.5 tsp udad dal.
Fry for 1-2 minutes till the udad dal starts to change colour and becomes light golden brown.
Next, add 1/2 tsp Jeera and 1.5 tsp Dhania.
Stir-fry for a few seconds.
Now add 15-20 kadipatta and 1" ball of tamarind.
Stir-fry for 5-10 seconds.
Add 8-10 spicy red chillies and 1.5 tsp til.
Stir-fry till the kadipatta dries out.
Transfer to a plate to cool.
Frying the Bitter Gourd
In a heavy-bottomed pan, over medium flame, heat 2 tsp oil. Do not add too much oilor the podi will become a paste when you grind it.
Add the bitter gourd slices and fry them till them till they are golden brown and crisp. The idea is to get the moisture out of the karela slices.
Transfer to a plate and let the slices cool.
Making the Kakarakaya Karam Podi
Add all ingredients except the fried bitter gourd pieces to a chutney grinder.
Add some salt.
Pulse to get a coarse powder. Do not make it a fine powder.
Now add the fried bitter gourd pieces and pulse for a few seconds till you get a coarse chutney powder. Do not grind because it may become a lump. It is best to pulse the ingredients or grind in short bursts of a few seconds.
Store in an air-tight bottle. This podi remain fresh for about 1 month.
Serve with some hot rice and a dollop of ghee or sesame oil.
Serve as an accompaniment to Idli or Dosa.
Tips: If you want to reduce the bitterness of this podi, you have three options.
Option 1: Double the quantities of all the other ingredients I have used.
Option 2: After slicing the Kakarakaya, add 1 tsp salt and 1/4 tsp turmeric. Mix well and set aside for 10 minutes. After 10 minutes, Squeeze the slices well to remove all the juice. Discard the juice and deep-fry the bitter gourd slices. The deep-frying is essential.
Option 3: Lightly scrape the skin off the bitter gourd.
This recipe for Kakarakaya Podi | Andhra Bitter Gourd Chutney Powder | Pavakkai Podi has been printed from https://aahaaramonline.com/kakarakaya-karam-podi-andhra-bitter-gourd-chutney-powder-pavakkai-podi/.