Pavakkai Pitlai is a cherished recipe originating from the vibrant state of Kerala, India. This exquisite dish is crafted with toor dal (split pigeon peas), bitter gourd (Pavakkai), and a uniquely blended spice paste, setting it apart from its culinary cousin, Sambar. Despite their similar appearances, Pavakkai Pitlai boasts a distinct flavour profile, making it a must-try for enthusiasts of traditional Indian cuisine. At first glance, its resemblance to Sambar is undeniable, with both presenting a similar inviting appearance. Yet, it’s the unique selection and proportion of spices in the Pitlai that sets it apart, offering a taste profile distinct from the traditional Sambar.
Regarded as a quintessential accompaniment to rice, Pavakkai Pitlai is a culinary delight, often paired with Mezhukkupuratti (a stir-fried vegetable dish native to Kerala), enhancing the dining experience with its complex flavours. Despite bitter gourd’s divisive reputation due to its inherent bitterness, it remains a personal favourite of mine, celebrated in various forms from simple stir-fries (Poriyal) and fries to tangy Gojju.
In the neighbouring state of Tamil Nadu, adaptations of this dish might include white chickpeas or the addition of coriander seeds to the spice mix, reflecting regional tastes and variations. However, the traditional Kerala rendition of Pavakkai Pitlai stays true to its roots, eschewing these ingredients for a more authentic flavour profile.
Distinguishing Features of Pavakkai Pitlai
While it shares visual similarities with Sambar, Pavakkai Pitlai’s essence lies in its distinct spice masala and its harmonious blend with bitter gourd. This dish serves as an excellent accompaniment to rice, enhancing meals with its rich flavors. It can be perfectly paired with Mezhukkuperatti (a Kerala-style vegetable stir-fry), offering a balanced and nutritious meal option.
Exploring the Differences: Pavakkai Pitlai vs. Sambar
Growing up, the differences between Sambar and Pavakkai Pitlai might seem minimal. However, a deeper dive reveals significant distinctions:
- The masala paste for Pavakkai Pitlai incorporates a different blend of spices compared to Sambar.
- Pavakkai Pitlai uses a higher quantity of tamarind, enriching it with a tangier taste.
- The addition of jaggery in Pavakkai Pitlai is more pronounced, balancing the bitterness of the bitter gourd with a subtle sweetness.
Health Benefits of Bitter Gourd
Despite its polarizing taste, bitter gourd is a powerhouse of nutrients, offering numerous health benefits:
- Rich in Vitamins A and C: These vitamins are essential for maintaining healthy skin, combating acne, psoriasis, and other skin ailments.
- Blood Purifier: Loaded with antioxidants, bitter gourd helps in detoxifying the blood, aiding in the treatment of diseases related to blood impurities, including certain types of cancer.
- Nutrient Dense: It is a good source of essential minerals like zinc and potassium.
- Blood Sugar Regulation: Contains Charntin, which mimics insulin, helping in the management of blood sugar levels.
- Immune System Booster: Its anti-inflammatory, antifungal, and antiparasitic properties help in strengthening the immune system.
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Hagalkayi Gojju / Pavakkai Gojju
Pavakkai Pitlai / Bittergourd Pitlai
Equipment
- 1 Pressure cooker
- 1 Pan
- 1 Ladle
- 1 Mixie
Ingredients
- 2 nos Bittergourd (small) chopped
- Big lemon size Tamarind
- 4 tbsp Toor Dal split pigeon peas
- 1/2 tsp Tamarind powder
- 1 tbsp Jaggery
- As req Salt
To Grind
- 2 tsp Channa Dal
- 1/2 tsp Black Peppercorn
- 4 nos Red chilli
- 1/4 Coconut
For Seasoning
- 2 tsp Coconut oil
- 1 tsp Mustard
- few Curry leaves
Instructions
Prepare Bittergourd
- Start by thoroughly washing the bitter gourd, halve it lengthwise, remove the seeds and white part, and then chop it into small pieces.
Tamarind extract
- Soak tamarind in hot water or boil to extract juice.
Cook Toor Dal
- Take required amount of toor dal, wash it well.
- Cook toor dal to mashed consistency. Allow it to cool and keep it aside.
Prepare Masala Paste
- Heat oil and roast channa dal, black peppercorn, red chilli. Once they start changing colour, add the shredded coconut or coconut pieces and roast with them.
- Allow everything to cool and grind them to a fine paste with water. The masala paste or the spice paste for the Pitlai is ready.
Cook Bittergourd
- Heat oil in a pan, add chopped bitter gourd, and fry until slightly browned.
- Add tamarind extract, salt, turmeric powder, and jaggery. Add water as required and cook until the bitter gourd is soft.
- The bittergourd will start changing in colour from green to brown.
- Add the cooked toor dal to the bitter gourd mixture.
- Bring to a boil, then add the ground masala paste, mixing well. Cook for a few minutes until the flavours meld.
- In a small tadka pan, heat coconut oil, add mustard seeds, and let them splutter. Add curry leaves and pour this tempering over the Pitlai.
- Delicious Pavakkai Pitlai is ready to be served.
Combine
- Once the bittergourd is cooked, add the cooked toor dal and allow it to cook.
- When it starts to boil, add the ground paste and mix well.
- Give one boil after adding the masala paste.
- Finally in a tadka pan add coconut oil and splutter mustard seeds. Once they start to splutter, add curry leaves and pour this on Pavakkai Pitlai.
- Pavakkai Pitlai is ready. Serve it with hot rice and vegetable curry as an accompaniment.
Notes
- Add more tamarind to balance the bitterness of the bittergourd.
- Use exactly the mentioned amount of ingredients to achieve the best taste.
- Avoid skipping jaggery as it helps in overcoming bitterness.
- You can add more red chillies to make it more spicy.
INSTRUCTIONS
- Start by thoroughly washing the bitter gourd, halve it lengthwise, remove the seeds and white part, and then chop it into small pieces.
- Soak tamarind in hot water or boil to extract juice.
- Take required amount of toor dal, wash it well.
- Cook toor dal to mashed consistency. Allow it to cool and keep it aside.
- Heat oil and roast channa dal, black peppercorn, red chilli.
- Once they start changing colour, add the shredded coconut or coconut pieces and roast with them.
- Allow everything to cool and grind them to a fine paste with water. The masala paste or the spice paste for the Pitlai is ready.
- In a pan heat oil and fry the bittergourd pieces to get rid of the raw taste and bitterness.
- Then add the tamarind extract, salt, turmeric powder, jaggery and allow everything to boil. Add required quantity of water to cook the bittergourd.
- The bittergourd will start changing in colour from green to brown.
- Once the bittergourd is cooked, add the cooked toor dal and allow it to cook.
- When it starts to boil, add the ground masala paste and mix well.
- Give one boil after adding the masala paste.
- Finally in a tadka pan add coconut oil and splutter mustard seeds. Once they start to splutter, add curry leaves and pour this on Pavakkai Pitlai.
Serving Suggestions
Serve the Pavakkai Pitlai hot, paired with rice and a side of Kerala-style vegetable curry for a wholesome and traditional Kerala meal experience.
Notes
Balancing the bitterness of the bitter gourd is key
- Adjust tamarind and jaggery quantities as needed to suit your taste preferences.
- You can add more red chillies to make it more spicy.
- Remember, the right balance of ingredients is crucial for the authentic flavour of Pavakkai Pitlai.
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