Pavakkai Pitlai / Bittergourd Pitlai
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.
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.