Saturday, July 24, 2010
5-6 Bittergourd (Kaippakka / Pavakka)
2 cups homemade yoghurt
3 tbsp salt
Cut off the ends from the bittergourd & slice into thin circles.
Beat yoghurt with salt. Soak the sliced bittergourd in the salty yoghurt overnite.
Next day, spread this mixture on a wide plate & sun dry them till the yoghurt & bittergourd dries up completely.
This will take approx 1 week. Every nite bring the plate inside & put them in the sun during the day.
The completely dried vattals can be stored in an airtight container. Deep fry whenever required.