Pavakkai Pitlai | Bittergourd Pitlai Gravy

 Pavakkai Pitlai (Bitter Gourd Pitlai) is a traditional South Indian side dish that is both flavorful and nutritious. Made with bitter gourd (Pavakkai), this dish is known for its unique blend of spices, tamarind extract, and toor dal. The bitterness of the gourd is balanced beautifully by the specially ground masala paste, which includes coconut, red chilies, and other aromatic spices. This dish is often served as a side to rice, making it a wholesome accompaniment to any South Indian meal. Although similar to Arachuvitta Sambar, Pavakkai Pitlai has distinct differences, such as a higher proportion of coconut and a relatively lower amount of tamarind extract. The addition of toor dal further enhances its nutritional profile and gives the dish a hearty texture.

Health Benefits:

1. Rich in Nutrients: Bitter gourd is packed with essential vitamins and minerals like vitamin C, iron, folate, and magnesium, which promote overall health and wellness.

2. Aids Digestion: Bitter gourd has natural digestive enzymes that help improve digestion and can provide relief from constipation and bloating.

3. Supports Blood Sugar Control: Bitter gourd is known for its ability to help regulate blood sugar levels, making it beneficial for people with diabetes.

4. Boosts Immunity: The high vitamin C content in bitter gourd helps boost immunity and fight off common infections and illnesses.

5. Promotes Weight Loss: The bitter compounds in bitter gourd help in weight management by improving metabolism and promoting fat burning.

6. Detoxifies the Body: Bitter gourd helps detoxify the liver, cleanses the blood, and supports overall body detoxification, helping maintain healthy skin.

7. Anti-inflammatory: The antioxidants and anti-inflammatory properties of bitter gourd help in reducing inflammation and promoting joint health.

Pavakkai Pitlai is a healthy and tasty South Indian dish that provides numerous health benefits. Its unique combination of bitter gourd, coconut, and aromatic spices not only adds a flavorful touch to your meal but also contributes to your well-being. Whether served with rice or other South Indian tiffin varieties, this dish is a perfect choice for a nutritious, balanced meal.

Ingredients

Pavakkai (bitter gourd)-1 big (chopped)

Toor dhal-1/2 cup cooked and mashed

Tamarind extract-from small lemon sized tamarind

Mustard seeds-1 tsp

Curry leaves few 

Asafoetida-a pinch

Red chillies- 2 nos

Salt to taste

Oil -2 tbsps

Masala(Dry roast and grind to fine paste)-

Bengal gram dhal-1 tbsp

Urad dhal-1 tbsp

Dhaniya (coriander seeds)-2 tbsps

Grated coconut -2-3 tbsps

Red chillies-6-8 nos

Curry leaves few 

Asafoetida-a pinch

Method

👉Dry roast the ingredients given for masala and grind it to a smooth paste and set aside.

👉Heat 1 tsp oil in a pan saute the chopped bitter gourd until they are 3/4 th done.

👉Pressure cook the dhal along with turmeric powder, asafetida ,1/2 tsp oil and required water for 5-6 whistles, mash it well set aside.

👉Soak lemon sized tamarind in 1 cup water , extract the juice and discard the pulp.

👉Heat oil in a kadai add mustard seeds,red chillies,curry leaves and allow it to crackle.

👉Pour the tamarind extract ,next add turmeric powder and allow it to boil for 5 mins until raw smell goes .

👉Next add cooked dhal mix well.

👉Add masala paste( do not add all the paste at once )and mix well without any lumps.

👉Add required salt.

👉Finally add the sauted bitter gourd and little water if the PITLAI is thick.

👉Allow it to boil for 2 mins .Adjust the consistency according to your taste preference.

👉Garnish and serve hot with  rice,idli,dosa,idiyappam,chapati,poori etc.

Preparation Time-20 mins

Serves-4

Note

✍️We usually add  little extra tamarind extract and chillies to balance the bitterness .
✍️You can add a small piece of jaggery if you like.
✍️In some regions they add karuppu kondakadalai (Brown channa) to the kuzhambu.