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Pavakkai Pitlai
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Pavakkai Pitlai | How to make Bitter gourd Pitlai

Pavakkai Pitlai is a tangy, mildly spiced tamarind gravy, served with rice. The ground masala added to the Pitlai makes it very delicious when served with steamed rice and ghee.
Course Lunch Box, Main Dish – Dry Sautes
Cuisine Tamil Nadu
Keyword Easy Side Dish, Easy Side Dish for Meals
By Cook Method Stovetop
Occasion Weekend Special
By Diet Healthy Recipes, Vegan
Dish Type Dry Side Dishes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 43 minutes
Servings 4 people
Author Srivalli

Ingredients

To be boiled

  • 1 cup Bitter gourd
  • 1/4 cup Toor Dal
  • 1/2 cup Kabuli Chana / Konda kadali
  • 2 inch Tamarind almost small lemon sized
  • Salt to taste

To be roasted and ground

  • 1 tsp Cooking Oil
  • 1 tbsp Coriander Seeds
  • 1 tsp Chana Dal / Bengal Gram
  • 4 to 5 nos Dry Red Chillies
  • 1/2 tsp Rice Raw
  • 1/4 cup Coconut grated

For tempering

  • 2 tsp Cooking Oil
  • 1 tsp Mustard Seeds
  • 1/4 tsp Fenugreek Seeds
  • A Pinch Asafoetida / Hing
  • 1 no Dry Red Chilli
  • Handful Curry leaves

For Garnishing

  • Handful Coriander leaves finely chopped

Instructions

Prep work

  • Wash and soak the chana overnight and when ready to make this dish, change the water a couple of times and pressure cook with enough water along with 1/4 tsp salt.
  • Wash and prep the bitter gourd. I chopped it into 1 inch thick pieces. Added salt and let it rest for 10 mins, squeeze it well after 10 mins. Use the seeds if it's tender, else discard.
  • Bring 2 cups water to boil and add the bitter gourd and cook till done.
  • Remove the chickpea and pressure cook the toor dal. If you are used to pressure cooking all the ingredients using small cups, you can do it at the same time to save time and energy.
  • Soak the tamarind and extract the pulp.

Making the ground Masala

  • Heat a nonstick pan with oil and fry all the ingredients listed under masala one by one. Remove and let it cool down. Grind to a smooth paste using water and keep it aside.

Tempering the Pitlai

  • Heat oil, add mustard seeds, when it splutters, add fenugreek seeds, red chili, asafoetida, curry leaves. Saute well.
  • Now add tamarind extract and bring to a boil.
  • When the tamarind cooks for 5 to 7 mins on high, add the cooked bitter gourd and chana. Mix everything well.
  • Add the cooked toor dal, ground paste along with half a cup of water.
  • Cook for 3 to 4 mins on low flame until everything gets blended well.
  • Check for seasoning. Since salt is added at various stages, you will have to check if its enough.
  • Garnish with coriander leaves and serve hot with rice.

Notes

The gravy consistency is always thicker than sambar.
Since I was making it as more of a kootu, I made it very thick.
If you are like me and don't like bitter gourd because of the bitterness, you can soak the chopped ones with salt and leave it aside. I squeeze it out and then use it.
Some cook the bitter gourd in tamarind water or add jaggery. I don't do any of this.
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