Add 1/2 cup of water and cook bitter gourd till its soft, Add tamarind extract, cooked chickpeas and salt. It used to be my worst days when it was pavakkai for lunch. Split Bengal Gram (Channa Dal / Kadalaparuppu). Pitlai is a great recipe from South India with freshly ground spices, and the consistency will be slightly thicker than sambhar / kuzhambu and slightly thinner than kootu. 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. Once the vegetable is cooked add the mashed dal and stir well. Pavakkai Pitlai / Pakarkai Pitlai Recipe in Tamil / Bitter Gourd / பாகற்காய் பிட்லை செய்வது எப்படி? Often this is done with pavakkai (bittergourd). It has a little more vegetable than in sambhar.This is mixed with hot rice and ghee in a South Indian thali. Somehow the next few days, I could not make it and it was left in the fridge in the cloth pouch. Also the quantity of tamarind required is less for pitlai. Take toor dal in a vessel. Few times or when ever I see fresh midhi pavakkai or even fresh stock of pavakkai, I used to ask Vj if he likes pitlai. I am planning to cook at least once a week. The pitlai is easy to prepare and quite healthy! Soak the tamarind in warm water for about ten minutes. Hello Sindhuja, Thanks for the lovely comment. Wash Bitter gourd thoroughly. Actually I was referred to this site by sister. Commonly made tamil dish (the iyer style pitlai) Cut bitter gourd into cubes or thin slices, how ever you like it. but had two servings of pitlai with rice and loved it. September 20, 2013 By Aarthi 15 Comments. Bittergourd pitlai recipe is easy to make dish and even goes great with roti. Add sliced bitter gourd to the pan. Once the Bitter gourd is cooked, add the roasted, ground pitlai paste or powder and jaggery to it.Allow it to boil for sometime. Excellenet recipe. Arthy. Take these fried ingredients aside In the same pan, add 1 tablespoon of oil. (adsbygoogle = window.adsbygoogle || []).push({}); This time when I went to India, FIL got midhi pavakkai (in Kumbakonam).They were fresh and super cute. Heat a kadai and add oil.Temper with mustard seeds,one red chilli nad add the tamarind extract.Add sambhar powder,asafoedita,turmeric powder,salt and boil for 5 mins. But cooking it in a right way makes bitter gourd recipes interesting and inviting. I am going to share another authentic recipe, made in our home,Pavakkai pitlai recipe. Switch off the stove. Really tastes well, Dear subbuji,I tried this recipe not with bittergourd but with ashgourd.it was fantastic.thanks for this recipe. If you want to use, please ask for it, Chidambaram Brinjal Gothsu | Kathirikai Kothsu, Ratna Cafe Style Sambar | Sambar for Idli, Dosa, Brinjal Stuffed Curry | Stuffed Brinjal Fry Recipe, Parthasarathy Perumal Koil Puliyodarai Recipe |…, Bisi Bele Bath Recipe | Karnataka Style Bisibelebath, Pavakkai Pakoda | Bitter Gourd Crispy Rings | Karela Chips, Puli Kuzhambu | Arachuvitta Puli Kuzhambu, Pori Urundai Recipe | Aval Pori Urundai Recipe | Nel…, Broken Wheat Idli | Samba Godhumai Rava Idli | Instant Idli, https://www.youtube.com/watch?v=Sq-I7jLOEnE, Pakarkaai Pitlai | Bitter gourd Pitlai | Pavakkai Pitlai, You can add a tablespoon of grated coconut fried in ghee for garnish. It can be considered as one of the healthy recipes and best food to lower your blood glucose levels. Adjust the consistency by adding water. Pavakkai Pitlai is yet another recipe from my Amma’s cook book. Though i know the ingredients used in making pavakkai pitlai, i don’t the right proportion,since my sister taught me. I ♡ FOOD. Grind the roasted items with 1/4 cup grated coconut, 1/2 cup water to a paste. Add tamarind extract, cooked chickpeas and salt and allow it to boil for 5 minutes to get rid off the raw smell of tamarind. Your email address will not be published. I tried it replacing bitter gourd with fried yam [ small pieces], it came out well. For 4 whistles. Thinking of Pavakkai (Bitter Gourd), the first thing comes to our mind is its bitter taste. Bitter Gourd Recipe is made using small or tiny bitter gourds and tur dal with the flavour of tamarind. Grind the roasted items with grated coconut to make a coarse powder or paste adding water. Bring the pitlai to boil and switch off the flame. But cooking it in a right way makes bitter gourd recipes interesting and inviting. I am Raks anand, writer and photographer of this recipe website. Can you believe that this is the first bitter gourd recipe in this blog. share this. After 8 hours, drain water and add fresh water. Basically, this gravy much alike Sambar or Mor Kozhumbu is Coconut based but spiced with a mix of roasted dals or lentils like chana dal, coriander, red chillies for the spice kick and some fenugreek for the digestion and balance the pithas. My real name is Rajeswari Vijayanand. Required fields are marked *. I couldn’t stop eating this wonderful gravy. (remove seeds). Pitlai is tangy and mildly spicy tamarind gravy that is similar to Arachivita Sambar but with added spices and also with roasted coconut. I have seen some people adding little Jaggery at the end. Pavakkai Pitlai - Bitter Gourd Pitlai - Vysyas Delicious recipes 09/03/18 08:26. In a pan add 1 tblsp of oil and add in the mustard seeds. As expected, it was super delicious and flavourful, except that I still could not eat the bitter gourd. Share. I also love food blogging. But for arachivutta sambar we dont include urad dal and we dont grind coconut. Add chana dal dal, urad dal, coriander seeds, peppercorns, red chili, fenugreek seeds and fry till the dal turns light brown. Bitter Gourd Pitlai or Pavakkai Pitlai is the quintessential Tam Brahm dish that is much preferred over the vegetable or dry curry option. I tried the recipe today and it came out well . Bring it to boil and swtich off the flame. Add salt and allow it to boil until the … Grind the roasted items with 1/4 cup grated coconut, 1/2 cup water to a paste. I have tried my best to try to eat it but the kaduk muduk seeds just put me off. Cut the bittergourd in circular shape and pressure cook it along with black channa adding little bit of salt to it and turmeric powder. 2. After 10 mins extract the juice and set this tamarind juice aside, To the pan, add grated coconut, curry leaves, Hing and fry till it turns golden red color. We can make this pitlai thick and serve as kootu or we can adjust the consistency and serve as a mix for rice. I somehow hate bitter gourd, especially pitlai in my childhood. Garnish with coriander leaves and enjoy mixing with plain rice and ghee. Foolproof and my go-to recipe for pitlai. There is one Pavakkai Pitlai recipe on the blog Vysyas Delicious recipes. Chop the bitter gourd into thin slices. I thought I should definitely make pitlai and click with my mobile for post too. , 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 thoughThis 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…. bitter gourd pittlai requires gasagasa fried before grinding.hp u hv missed it. Extract tamarind juice. Key is to use more tamarind and spice to suppress the bitterness. All the Images and videos are Copyright Protected. I also tried couple of you dishes and it all came out well . Take out the seed from each slice of Bitter Gourd and discard the seed. Meanwhile, heat a pan with 2 tsp oil, add a tbsp chana dal, 1 tsp each urad dal & coriander seeds, 5 red chillies, 1/8 tsp asafoetida. Then add cooked tur dal, ground paste along with half a cup of water. I serve Bitter gourd pitlai with idli and dosai as well. Dec 18, 2018 - Pavakkai pitlai also known as pavakkai sambar is a spicy south Indian gravy prepared by cooking bitter gourd with toor dal, spices and tamarind juice. Really tastes well, You can use other vegetables - Ash gourd, fried yam, etc., and try different variations of Pitlai. When I opened the day I am going to cook, few of it were yellow/ ripe. Roast in medium flame until dals turn crisp and golden. In another container, add cut bitter gourd with tamarind juice (1 cup), 1 tsp sambar powder, 1/4 tsp turmeric powder, 1/2 the salt. Still I remember how I feel about pavakkai when made pitlai or added to sambar. I was paired with Kaveri for the event and I chose this recipe to try out. Transfer to a plate to cool down. Thank you! Transfer to a plate to cool down. But for past two years, always had a feel that my taste would have definitely changed just like my liking towards other such dish which I used to hate as a kid but loving it after I started cooking. A delicious and healthy bitter gourd recipe is most popular in Kerala. Boil until the raw smell of the tamarind goes. Once the oil is heated, add red chillies, coriander seeds, urad dal, channa dal and pepper and saute until they turn golden brown Now take this mixture, add to blender and blend. Looks like a maths theorem. Add mustard seeds once the oil is hot. Then add the tamarind water. 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 . Pavakkai pitlai gourd and groundnut curry is a famous Kuzhambu … I tried this today. Once the dal and bitter gourd are cooked, transfer both to a heavy bottomed vessel. Keep stirring often. My hubby also liked it very much. So followed the same method today too. Cut bitter gourd into cubes or thin slices, how ever you like it. Thank you so much . IT Engineer turned full time Food Blogger. Cool this and take it in the mixer. (remove seeds). * Percent Daily Values are based on a 2000 calorie diet. Wash and soak Black chickpeas overnight or atleast for 6-8 hours. If I see Bitter gourd in fridge, I go crazy, even without tasting it. Fry the grated coconut for a few mins. Temper with mustard, curry leaves and mix it with pitlai. Pressure cook chickpeas for 4 whistles. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More, Copyright © 2007 - 2019 Raks Kitchen, All rights reserved. I will certainly convey this to my husband. Add the cooked bitter gourd to this and mix well. Grind the spices with coconut to a smooth paste by adding little water. Pavakkai pitlai is a delicious, most flavorful dish made with bitter gourd along with some fresh ground spices. Meanwhile, heat a pan with 2 tsp oil, add 1 tbsp chana dal, 1 tsp urad dal, 1 tsp coriander seeds, 5 red chillies, 1/8 tsp asafoetida. Thanks a lot for sharing. Stir- fry the bitter gourd in medium flame to avoid the bitter taste. For Arachivita Sambar, we fry Bengal gram (Kadalaparuppu), Coriander Seeds (Dhanya), Red Chili, Fenugreek, Peppercorns. Hi, I am Rajeswari Vijayanand, cook, author, photographer behind Raks Kitchen. That is worrying me. I am going to try this on the coming Sunday. I have seen in many marriages and other events, pitlai would be one of the kootu variety served. INGREDIENTS: 30 min Pitlai is an authentic and traditional sambar variety prepared with veggies like Brinjal or Bitter Gourd or Cluster Beans and with legumes. Otherwise I could not remember how I did it that day at kumbakonam, made mostly like the rasavangi grinding part except for the other procedures. - Duration: 7:04. aarthi cafe 4,597 views As a child, I always hated Bitter gourd, though its a healthy vegetable. Your email address will not be published. When it crackles add the onions. SUBBUSKITCHEN | ALL RIGHTS RESERVED | © 2018 | MANAGED BY HOST MY BLOG, Pavakkai Pitlai Recipe| Bitter gourd Pitlai. Because of its bitterness, many of us don’t include regularly in our diet. July 18, 2019 by Raks Anand Leave a Comment / Jump to Recipe. Give a good stir. Roast in medium flame until dals turn crisp and golden. Pitlai is a tamarind based gravy. She was reluctant to try and I told her do what Subbu mami says in the instruction you will be appreciated. Apr 10, 2016 - Kathirikai Pitlai - It is a type of sambhar, a tangy gravy that has bitter gourd /eggplant cooked in a tamarind extract and ground coconut paste. Navaratri sundal recipes, Navratri snacks, Pavakkai pitlai recipe, bitter gourd pitlai, Meanwhile, heat a pan with 2 tsp oil, add, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), « Red chilli chutney recipe, side dish for idli dosa, Pudina paratha recipe, mint laccha paratha ». Traditionally black/brown chick peas are used but you can also use any legumes that you have in hand. In the mean time fry the masala in a little oil until nicely browned. 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:). Thank you so much . In a kadai, bring the tamarind water to boil, add turmeric powder, hing and salt. Pavakkai pitlai is a delicious, most flavorful dish made with bitter gourd along with some fresh ground spices. Bring to boil. Then add the curry leaves, red chillies and fenugreek seeds, fry for a second. Do the tempering and add to the gravy. I always try all your recipes and it comes out well. Finally add jaggery if adding and then temper as given. The yummy and tangy Pakarkaai Pitlai (Bitter gourd Pitlai) is ready to serve with hot rice. Pitlai is one amongst it. (5 on all the blogs) Click on the title of a recipe or the photo of a dish to read the full recipe on its author's blog. Looks like, the Toor Dal is missing in the ingredients… Or, is it that only I am NOT seeing it? Many of us hate bitter gourd because of its bitterness, but you should be aware of its nutritional values, it is fond of Vitamin B elements, zinc, phosphorus and high in dietary fiber. Then add the fried bitter gourd and bring to boil. Cool this and take it in the mixer, Grind the above ingredients to a fine paste and keep it aside. I tried this recipe and it came out delicious. Pavakkai pitlai recipe is a kind of sambar made using bitter gourd and peanut in a fresh ground masala with coconut base. Also the quantity of coconut added in pitlai is more than Arachivita sambar so we can use less dal. Delicious and easy recipe. Privacy & Cookies, Extract tamarind juice. The bitter ground pittlai s very yummy. I recently lost my mother and this one really remembered of her. So please do not copy the content or images. After 30 minutes or so when the dal is cooked add the bitter gourd and cook it for 15 minutes or until the gourd is cooked. When the mustard seeds begins to sputter, add curry leaves and fry for 2 seconds. Roast in medium flame until dals turn crisp and golden. In marriages, there will surely be two type of kootu varieties as part of the meals. Once such awesome recipe is Pavakkai Pitlai. Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. With the slight bitterness of the bitter gourd cooked in tamarind gravy makes this more unique and tasty. Thank you Kaveri for the nice recipe. came out very well. Pressure cook 2 tbsp moong dal, with the soaked chana dal in one container. Add a pinch of turmeric powder and water. In addition to the vegetable, chick peas also added to this kuzhambu. I know I am super late posting this awesome recipe with pavakkai. Mix and enjoy! After 10 mins extract the juice and set this tamarind juice aside. Add ground paste and mix well. Thanks a lot. Good to know that your husband is also from Nagercoil. Take the fried ingredients in a mixer, To the pan, add grated coconut, curry leaves, Hing and fry till it turns golden color. Add the cooked bitter gourd and channa. In addition to these ingredients, we add whole urad dal, pepper and also toasted coconut. This will bring all 6 tastes  in Pitlai. Once such awesome recipe is Pavakkai Pitlai. Set this cooked Chickpeas aside, Soak the tamarind in warm water for about ten minutes. (Kodum Pitlai, Pavakkai Pitlai, Pagarkkai Pitlai) A traditional south Indian Brahmin gravy made with Bitter gourd and a thick lentil and tamarind gravy. Allow it to boil for 5 minutes to get rid off the raw smell of tamarind. Keep in mediam flame and cook for about 20 mins. Pavakkai Pitlai is one of the unique kuzhambu variety with full of flavor ante taste. Add chopped bitter gourd. But knew amma used to add chana dal at times. / Amma’s Pavakai Pitlai / Bitter Gourd & Toor Dal Curry / Karela Curry. If you are not a vegan, add a dollop of ghee to make it taste even better. Pavakkai pitlai is a delicious, most flavorful dish made with bitter gourd along with some fresh ground spices. I was time pressed at kumbakonam when I made it and I used pressure cooker. It is similar to Arachuvitta Sambar. I always want some other dish when bitter gourd is cooked at home. Adjust consistency by adding water. Add 1/2 cup of water and cook bitter gourd till soft. He told me he doesn’t like anything else other than chips. Thinking of Pavakkai (Bitter Gourd), the first thing comes to our mind is its bitter taste. Pour the oil the in the pan and add mustard seeds once the oil is hot. 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. We can also make pitlai with Brinjal, ash gourd and yam. With quick video and step by step pictures. Serve with hot steamed rice and ghee. After 5 mins, add the ground paste and mashed dal to the cooked tamarind mixture. The slight bitterness along with the chunky chickpeas tastes really good with dosai. The objective of this blog is to Inspire to Cook. The pitla tastes delicious. Recipe For Bitter Gourd Pitlai I loved it with mor sadam too. Delicious. Now add the masala paste and adjust the consistency by adding water. Transfer the tamarind juice to a cooking pan and add salt, sambar powder, some turmeric powder, hing, eggplant and cooked channa. These are the few slight variations of Pitlai and Arachuvita Sambar. I tried d recipe for d first time. I know I am super late posting this awesome recipe with pavakkai. My go-to recipe for Pitlai. Still I thought the fresh ground masala should be awesome with flavour of pavakkai and asked amma many times about the recipe and drop the plan. Try making it and you can see even the haters of bitter gourd also love to have this delicious pitlai filled with bitter Gourd. Though it's looks similar to Sambar, but there are few variations and the taste would be different. https://www.kamalascorner.com/gravies/pavakkai-bitter-gourd-pitlai.html The addition of urad dal and also toasted coconut really adds a nice flavor the Pitlai. Stir fry the bitter gourd in medium flamer couple of minutes. I WANNA SEE! Tag @Subbusktichen on Instagram. It was delicious with rice. you can add a tablespoon of grated coconut fried in ghee for garnish. Transfer to a plate to cool down. Heat oil the in the pan. Bitter Gourd Pitlai Recipe is one of the famous Tamil recipes from South India. Adjust water if needed. Heat oil, add mustard seeds, when it splutters, add fenugreek seeds, red chili, asafoetida, curry leaves. With quick video and step by step pictures. We love Cooking & Blogging. I felt really bad for wasting it and immediately made pitlai that day. Did you make a recipe? i follow your recipes for authentic south indian taste. When the gourd is cooked add … A spicy bitter gourd or karela vegetable preparation,pavakkai pitlai is a typical South Indian recipe. I will say a big no. Heat 1 tablespoon of oil. It seems my husband Manish Ramamurthy knows your husband Soumya as they are originally from nagercoil. Add the sliced bitter gourd or eggplants, fry them for a second. Serve the delicious Pavakkai Pitlai with hot steaming rice! Pavakkai Pitlai is a completely vegan sambhar / kootu that pairs great with rice. Because of its bitterness, many of us don’t include regularly in our diet. Heat 2 tsp of oil, add mustard seeds, when mustard seed splutters, add fenugreek seeds, red chilli, asafoetida, curry leaves and tamarind extract. Usually this kuzhambu is made using Bittergourd or Brinjal. Felt it was good idea to use pressure cooker for cooking bitter gourd. Hello Nivi, Very glad to hear this feedback !. Amma’s Pavakai Pitlai / Bitter Gourd & Toor Dal Curry / Karela Curry. I too have told him, even I hate pavakkai pitlai the most. Biscoff latte, speculoos latte, biscoff coffee, Tomato poha, tomato aval recipe | Indian breakfast recipes, Mullangi thuvaiyal, radish thogayal recipe, Spicy Phool makhana recipe, roasted phool makhana, Wheat flour appam recipe, Instant wheat flour appam, Eggless doughnut recipe, Basic donut, soft & light, Khara pongal recipe, hotel style ghee pongal, Masala tomato idiyappam, winning recipe by Sanjana Yugan, Kothu idiyappam recipe | Masala idiyappam, Idiyappam varieties | Lemon, Dal, sweet (Breakfast menu–18), Sweet idiyappam recipe (With coconut and Jaggery), Milagu jeeraga idiyappam recipe | Breakfast recipes, Puli idiyappam recipe | Variety idiyappam recipes, Pizza sandwich recipe | Easy kids lunch box ideas, Spicy veggie pizza recipe | Homemade pizza with Zucchini topping, Paneer tikka pizza recipe| Indian flavored pizza, Soak 2 tbsp chana dal, 1 tsp tamarind separately in two bowls for 30 mins to 1 hour. Pressure cook for about 4 whistles. Saute till it becomes translucent. With quick video and step by step pictures.I kno Authentic traditional Tambrahm recipes for the weekend feast along with nutritious and easy to make complete protein recipes for the busy weekdays. Also for pitlai... Black-eyed Pea; Pavakkai Pitlai I somehow hate bitter gourd, especially pitlai in my childhood. When the mustard seeds begins to sputter, add curry leaves and fry for 2 seconds. I made it with moong dal just like my mom in law do.