Pakarkaai Pitlai | Bitter gourd Pitlai | Pavakkai Pitlai
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 tsp Tamarind paste)
- 1.5 tsp 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 tsp Coriander seeds
- 2 tsp Urad Dal
- 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ½ tsp Peppercorns Optional
- 2 tsp Oil
- 1 sprig Curry leaves
For Seasoning
- 1 tsp Oil
- 1 tsp 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 1/2 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 1/2 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.
Related Posts:
Chidambaram Brinjal Gothsu | Kathirikai Kothsu- Ratna Cafe Style Sambar | Sambar for Idli, Dosa
- Brinjal Stuffed Curry | Stuffed Brinjal Fry Recipe
- Pavakkai Pakoda | Bitter Gourd Crispy Rings | Karela Chips
- Kadamba Sambar Recipe | No Onion No Garlic Mixed…
- Kathirikai Pitlai(Brinjal Pitlai)
- Hotel Sambar
- Moloshyam | Mulukushyam Recipe
Looks like, the Toor Dal is missing in the ingredients… Or, is it that only I am NOT seeing it? 🙂
Mentioned as smashed dal at the last..
The Pakarkaai Pitlai recipe seems to be very interesting, i would definitely want to give it a try, although im a bit skeptical about using the karela scrappings in the filling, as I feel they are more bitter than the actual whole karela..not sure though
This is very useful information regarding herbs for diabetes.Thanks for sharing such information.
bitter melon diabetes
You can even add the cooked Channa into the pittlai, tastes good and increase the quantity…
I tried it replacing bitter gourd with fried yam [ small pieces], it came out well. I recently lost my mother and this one really remembered of her. I also tried couple of you dishes and it all came out well . Actually I was referred to this site by sister. She was reluctant to try and I told her do what Subbu mami says in the instruction you will be appreciated.
you can add a tablespoon of grated coconut fried in ghee for garnish. Really tastes well
Dear subbuji,
I tried this recipe not with bittergourd but with ashgourd.it was fantastic.thanks for this recipe. I am planning to cook at least once a week. Arthy
I am going to try this on the coming Sunday. Looks like a maths theorem. That is worrying me.
I tried this recipe and it came out delicious. Thanks a lot for sharing.
bitter gourd pittlai requires gasagasa fried before grinding.hp u hv missed it
We have never used gasagasa in pitlai.
The bitter ground pittlai s very yummy. I tried d recipe for d first time. Thanks for d nice recipe its easy n very helpful..
Hi Sowmya, I tried this kuzhambu today and I must tell you it was lip-smacking:D the best part my hubby absolutely loved it…keep inspiring us:)
Hello Nivi, Very glad to hear this feedback !.
What is the difference between pitlai and “arraichu vittu sambar”
For Pitlai we include urad dal also for frying and also we fry the coconut. But for arachivutta sambar we dont include urad dal and we dont grind coconut
I always try all your recipes and it comes out well. It seems my husband Manish Ramamurthy knows your husband Soumya as they are originally from nagercoil.
Hello Sindhuja, Thanks for the lovely comment. Good to know that your husband is also from Nagercoil. I will certainly convey this to my husband.
Delicious. Foolproof and my go-to recipe for pitlai. Thank you so much 🙂
Thank you so much Indu
Excellenet recipe. came out very well. i follow your recipes for authentic south indian taste.
Thanks Chitra for your lovely comment
My go-to recipe for Pitlai. Delicious and easy recipe. Thank you so much 🙂
Happy to hear Indumathi. Thanks
I tried the recipe today and it came out well . Thanks a lot.
Thank You Nalini
Love from Chennai.
I tried this today. The pitla tastes delicious. Thank you!
So glad Bharathi. Thanks