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pavakkai pitlai recipe

Pavakkai Pitlai Recipe

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Bitter gourd is not one of the popular vegetable in my house but my family always love it if I make Pavakkai Pitlai. Pavakkai Pitlai is a South Indian kuzhambu and so simply delicious! It is mainly made with bitter gourd which is cooked with lentils and coconut paste.

Check out the detailed video to make Bitter gourd Pitlai at home:

 

bitter gourd pitlai recipe

I learnt to cook Bitter gourd pitlai from my mother who belonged to Palakkad, Kerala. So, my cooking as a touch of her style cooking. Bitter gourd is extremely good for health. So, do try this kuzhambu. You can enjoy pitlai with some steamed rice & cabbage thoran.
pavakkai pitlai recipe
5 from 5 votes
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Pavakkai Pitlai Recipe

Course Main Course
Cuisine Indian
Keyword curry
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4
Author Priya Shiva

Ingredients

  • Pavvakkai/Bittergourd - 2
  • Toor Dal/ Yellow pigeon peas split - 1/2 cup
  • Tamarind - 2 tbsp
  • Coriander seeds - 2 tbsp
  • Channa dal/Bengal gram - 2 tbsp
  • Dried Red chillies - 3
  • Pepper Corns - 7-8
  • Fresh Grated coconut - 1/2 cup
  • Turmeric powder - 1/4 tsp
  • Curry leaves - 1 sprig
  • Asafoetida - 1/4 tsp
  • Mustard Seeds - 1 tsp
  • Idhayam Sesame Oil - 4 TSP
  • Salt to taste
  • Jaggery - 1 tsp (powdered)

Instructions

  1. Soak tamarind in some warm water for 20 minutes. Mash & drain the water in a separate bowl by removing the pulp. 

  2. Pressure cook toor dal with 1 cup of water with enough water and turmeric powder till its soft and cooked properly. Mash the lentil and keep it aside. 

  3. Slice the bitter gourd and remove the seeds.

  4. Add 1 tsp of oil in a frying pan and roast the channa dal, coriander seeds, red chillies, pepper corn. Add freshly grated coconut and roast till light brown. Allow this mix to cool down and then add it to your grinder and blitz it to make a smooth paste by adding little water to it. 

  5. Add chopped bitter gourd in a wok with 1 tsp oil and saute in a low flame for 2 minutes.

  6. Add tamarind water, turmeric powder, jaggery and let it cook on low flame for few minutes.

  7. Now add grounded paste with cooked lentil. Mix well. Add water to adjust consistency.

  8. Add salt to taste and mix it well.

  9. Add oil in a small frying pan and when its warm add mustard seeds. When mustard seeds splutter, add a pinch of asafoetida, curry leaves and saute. Add this tempering in the Pitlai and serve it hot with some rice.

 

Yum

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