Pavakkai Pitlai | Bittergourd Pitlai Gravy
Pavakkai pitlai is a delicious traditional south Indian side dish (kuzhambu/ Kootu ) made with bitter gourd and specially ground masala paste, tamarind extract and toor dal.This recipe is very similar to arachuvitta sambar because of the similarities in the ingredients whereas the proportion of the ingredients varies between these two recipes for example we add more coconut and less dal for Pavakkai pitlai moreover tamarind extract is also less compared to arachuvitta sambar.
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
👉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.
👉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.
👉Next add cooked dhal mix well.
👉Add required salt.
👉Garnish and serve hot with rice,idli,dosa,idiyappam,chapati,poori etc.
Preparation Time-20 mins
Serves-4
✍️You can add a small piece of jaggery if you like.
✍️In some regions they add karuppu kondakadalai (Brown channa) to the kuzhambu.
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.