bitter gourd pitlai /pavakkai pitlai /pagarkai pitlai
bitter gourd pitlai /pavakkai pitlai /pagarkai pitlai
Bitter gourd pitlai can be made into gravy like or as a thick kootu whatever its one keeper dish thats so good accompaniment for rice. Although I love pavakkai kuzhambu very much this will be my next wanted dish that will give total fulfilment. Many don’t like to have pavakkai but if you ask me you should have this in some or other form because of its great health advantage. For that from childhood period itself we should introduce kids with this valuable vegetable and make them to eat it. Bitterness can be reduced by mixing it with some sprinkle of salt and letting it to sit for some time. All the juices will come
out when we squeeze it. The coconut ,tamarind ,dal and masala added will mask the bitterness to a tinge. I have used a mixture of toordal and moong dal combination which tasted so good. Adding jaggery may be optional because many don’t like sweetness in there food. But for me its a must not in all but in some dishes to bring balance and taste. I have not added any peas or beans to this as they usually add but you surely can do it. Sometime I too add chickpeas or some kind of beans if have one. Addition of cooked peas gives a nice tasty bitter gourd pitlai. A nice pickle ,spicy potato fry or even a simple vadam will be all good for a fulfilling satisfactory lunch.
bitter gourd pitlai /pavakkai pitlai /pagarkai pitlai
INGREDIENTS:
Pavakkai /bittergourd – 1/2 cup(chopped)
Toor dal/thuvaram paruppu(cooked) -3/4 cup
Tamarind juice from lemon sized
Salt to taste
Jaggery a bit
Oil – 1 tbsp
Mustard seeds – 1 tsp
Fenugreek seeds – 1/4 tsp
Few curry leaves
Turmeric powder – 1/2 tsp
Masala:
Dried red chillies – 2-3
Coriander seeds – 11/2 tsp
Urad dal – 11/2 tsp
Black pepper – 1 tsp
Coconut grated – 1/4 cup
Oil – 1 tsp
METHOD:
1.After slicing the vegetable sprinkle some salt and let it sit for 10 minutes.
2.Soak tamarind take extract.
3.Cook dal in cooker mash it and keep ready.
4.Lets make the masala by roasting all the ingredients under “masala” list in oil and lastly add coconut after switching off the stove.
5.Grind it to a smooth paste and keep ready.
6.Mix both dal and masala and keep.
7.Keep kadai with oil put mustard to splutter with fenugreek and some curry leaves.
8.Squeeze all the water from pavakkai add to the tempering.
9.Saute well with some turmeric powder.
10.Now add in the tamarind extract let the veggie cook in this for a while.
11.When cooked add the dal masala mixture check for consistency.
12.Add needed salt and bit of jaggery.
13.Let it boil till the rawness goes and when done switch off the stove.
14.Serve with hot rice.
More recipes:
pavakkai pickle /bitter gourd pickle/ pavakkai urugai
pavakkai puli kuzhambu recipe (bittergourd kulambu without coconut)
palakottai kuzhambu / jackfruit seed kulambu
ginger kuzhambu /inji kulambu recipe for rice
Ingredients
- Pavakkai /bittergourd - 1/2 cup(chopped)
- Toor dal/thuvaram paruppu(cooked) -3/4 cup
- Tamarind juice from lemon sized
- Salt to taste
- Jaggery a bit
- Oil - 1 tbsp
- Mustard seeds - 1 tsp
- Fenugreek seeds - 1/4 tsp
- Few curry leaves
- Turmeric powder - 1/2 tsp
Masala:
- Dried red chillies - 2-3
- Coriander seeds - 11/2 tsp
- Urad dal - 11/2 tsp
- Black pepper - 1 tsp
- Coconut grated - 1/4 cup
- Oil - 1 tsp
Instructions
- After slicing the vegetable sprinkle some salt and let it sit for 10 minutes.2.Soak tamarind take extract.3.Cook dal in cooker mash it and keep ready.4.Lets make the masala by roasting all the ingredients under “masala” list in oil and lastly add coconut after switching off the stove.5.Grind it to a smooth paste and keep ready.6.Mix both dal and masala and keep.7.Keep kadai with oil put mustard to splutter with fenugreek and some curry leaves.8.Squeeze all the water from pavakkai add to the tempering.9.Saute well with some turmeric powder.10.Now add in the tamarind extract let the veggie cook in this for a while.11.When cooked add the dal masala mixture check for consistency.12.Add needed salt and bit of jaggery.13.Let it boil till the rawness goes and when done switch off the stove.14.Serve with hot rice.
Notes
Masala should be roasted perfect for good taste and flavour.
Too much of tamarind will spoil the kuzhambu it should be mild.
Adding jaggery is optional.
Chillies can be added more if you like.
I have not added peas or beans but if you like boil and add to this it will be very good.