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
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
I like it to be in gravy consistency not too thick.
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.
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.