Thinking of Pavakkai (Bitter Gourd), the first thing comes to our mind is its bitter taste. Because of its bitterness, many of us don't include regularly in our diet. But cooking it in a right way makes bitter gourd recipes interesting and inviting. Once such awesome recipe is Pavakkai Pitlai. Try making it and you can see even the haters of bitter gourd also love to have this delicious pitlai filled with bitter Gourd. We can also make pitlai with Brinjal, ash gourd and yam.
What is Pitlai? Is Pitlai same as Arachuvita Sambar?
Pitlai is tangy and mildly spicy tamarind gravy that is similar to Arachivita Sambar but with added spices and also with roasted coconut. In marriages, there will surely be two type of kootu varieties as part of the meals. I have seen in many marriages and other events, pitlai would be one of the kootu variety served. We can make this pitlai thick and serve as kootu or we can adjust the consistency and serve as a mix for rice.
For Arachivita Sambar, we fry Bengal gram (Kadalaparuppu), Coriander Seeds (Dhanya), Red Chili, Fenugreek, Peppercorns. In addition to these ingredients, we add whole urad dal, pepper and also toasted coconut. The addition of urad dal and also toasted coconut really adds a nice flavor the Pitlai. Also the quantity of coconut added in pitlai is more than Arachivita sambar so we can use less dal. Also the quantity of tamarind required is less for pitlai. These are the few slight variations of Pitlai and Arachuvita Sambar. With the slight bitterness of the bitter gourd cooked in tamarind gravy makes this more unique and tasty.
You may also want to try:
- Brinjal Pitlai
- Ulli (Shallots) Theeyal
- Sampangi (Mixed Veggies) Pitlai
- Bitter gourd Stir Fry
- Pavakkai Pakoda
Recipe Card:
Pavakkai Pitlai Recipe| Bitter gourd Pitlai
Equipments Needed
- Mixer Grinder
- Pressure Cooker
- Heavy Bottomed Pan
Ingredients
- 2 nos Bitter Gourd big
- ⅓ cup Toor Dal (Pigeon pea) 1 cup - 250 ml
- ¼ Cup Black Chickpeas (white chick peas / legumes as well)
- 1 small lemon size Tamarind (or 1 teaspoon Tamarind paste)
- 1.5 teaspoon Salt adjust to your taste
- 1 Pinch Turmeric Powder
For Grinding
- ½ cup Grated Coconut
- 8 nos Red chilies adjust to your spice level
- 3 teaspoon Coriander seeds
- 2 teaspoon Urad Dal
- 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ½ teaspoon Peppercorns Optional
- 2 teaspoon Oil
- 1 sprig Curry leaves
For Seasoning
- 1 teaspoon Oil
- 1 teaspoon Mustard seeds
- Few Curry Leaves
Instructions
Soaking Chickpeas
- Wash and soak Black chickpeas overnight or atleast for 6-8 hours. After 8 hours, drain water and add fresh water.
- Pressure cook chickpeas for 4 whistles. Set this cooked Chickpeas aside
Preparaing Tamarind Juice
- Soak the tamarind in warm water for about ten minutes. After 10 mins extract the juice and set this tamarind juice aside
Chopping Bitter Gourd
- Wash Bitter gourd thoroughly. Chop the bitter gourd into thin slices. Take out the seed from each slice of Bitter Gourd and discard the seed.
Cooking Toor dal
- Take toor dal in a vessel. Add a pinch of turmeric powder and water. Pressure cook for about 4 whistles.
- Mash the cooked dal and set it aside
Prepare Grinding Ingredients
- Pour the oil in the pan and fry the red chillies, coriander seeds, urdhal, channa dal and pepper till the dals turn golden brown color. Take the fried ingredients in a mixer
- To the pan, add grated coconut, curry leaves, Hing and fry till it turns golden color. Cool this and take it in the mixer
Grinding Process
- Grind the above ingredients to a fine paste and keep it aside
Tempering Process
- Heat oil the in the pan. Add mustard seeds once the oil is hot. When the mustard seeds begins to sputter, add curry leaves and fry for 2 seconds.
- Add sliced bitter gourd to the pan. Stir- fry the bitter gourd in medium flame to avoid the bitter taste.
- Add ½ cup of water and cook bitter gourd till soft
Cooking Pitlai
- Add tamarind extract, cooked chickpeas and salt and allow it to boil for 5 minutes to get rid off the raw smell of tamarind.
- After 5 mins, add the ground paste and mashed dal to the cooked tamarind mixture.
- Adjust the consistency by adding water. Give a good stir. Bring it to boil and swtich off the flame
Serving Time
- Serve the delicious Pavakkai Pitlai with hot steaming rice!
Notes
- You can add a tablespoon of grated coconut fried in ghee for garnish. Really tastes well
- You can use other vegetables - Ash gourd, fried yam, etc., and try different variations of Pitlai
- you can also two or three sliced green chillies (and reduce the red chili) while frying pavakkai and also add little roasted coconut in the final stage .
- I have seen some people adding little Jaggery at the end. This will bring all 6 tastes in Pitlai.
Nutritional Info
Instructions with Step by Step Pictures
SOAKING CHICKPEAS
- Wash and soak Black chickpeas overnight or atleast for 6-8 hours. After 8 hours, drain water and add fresh water.
- Pressure cook chickpeas for 4 whistles. Set this cooked Chickpeas aside
PREPARAING TAMARIND JUICE
- Soak the tamarind in warm water for about ten minutes.
- After 10 mins extract the juice and set this tamarind juice aside
CHOPPING BITTER GOURD
- Wash Bitter gourd thoroughly. Chop the bitter gourd into thin slices. Take out the seed from each slice of Bitter Gourd and discard the seed.
COOKING TOOR DAL
- Take toor dal in a vessel. Add a pinch of turmeric powder and water. Pressure cook for about 4 whistles.
- Mash the cooked dal and set it aside
PREPARE GRINDING INGREDIENTS
- Pour the oil in the pan and fry the red chillies, coriander seeds, urdhal, channa dal and pepper till the dals turn golden brown color. Take the fried ingredients in a mixer
- To the pan, add grated coconut, curry leaves, Hing and fry till it turns golden red color. Cool this and take it in the mixer
- Grind the above ingredients to a fine paste and keep it aside
- Pour the oil the in the pan and add mustard seeds once the oil is hot. When the mustard seeds begins to sputter, add curry leaves and fry for 2 seconds.
- Add chopped bitter gourd. Stir fry the bitter gourd in medium flamer couple of minutes.
- Add ½ cup of water and cook bitter gourd till its soft
- Add tamarind extract, cooked chickpeas and salt
-
- Allow it to boil for 5 minutes to get rid off the raw smell of tamarind.
- Add the ground paste and mashed dal
- Adjust consistency by adding water. Bring the pitlai to boil and switch off the flame.
- The yummy and tangy Pakarkaai Pitlai (Bitter gourd Pitlai) is ready to serve with hot rice.
