Pavakkai Pitlai Recipe

Pavakkai Pitlai recipe is somehow all taste mixed gravy similar to mild spiced coconut sambar. Pitlai is often a milder, tamarind-based gravy, and adding bitter gourd to it enhances its flavour and distinguishes it from other dishes.

Ingredients

• 1 Cup Bitter gourd
• 1/2 Cup Toor Dal
• Amla Size Tamarind
• 1/4 tsp Turmeric Powder
• 1/2 Cup Chick peas
• 1/2 tsp Mustard Seeds
• 1/2 tsp Urad dal
• Few Curry leaves
• Oil
• Salt

To roast and grind

• 1 tbsp Chana dal
• 1 tbsp Urad dal
• 1 tbsp Toor dal
• 1/2 tsp pepper
• 2 Red Chilli
• a pinch asafoetida
• 1/4 tsp Fenugreek Seeds
• 2 tbsp Grated Coconut
• Oil

Directions

1. Soak Chickpeas overnight in water or for 8 hrs.
2. Drain and cook chickpeas with toor dal well.
3. Soak tamarind with salt in water for 20 mins and extract its pulp, keep aside.
4. Chop Bitter Gourd and keep ready.
5. Heat a little oil in a pan and roast chana dal, urad dal, toor dal till they get roasted well and turn golden in medium flame.
6. Transfer to plates.
7. Then roast pepper, red chilli for a while and atlast add fenugreek seeds and roast a little, then add asafetida and grated coconut.
8. Transfer it to a plate and let them cool.
9. Combine all together and grind it to a smooth paste.
10. Heat oil in a pan, add bitter gourd and saute for a while in medium flame.
11. Then add turmeric powder, Salt mixed Tamarind juice with 2 to 3 cups of water and let it boil for a few minutes.
12. When bitter gourd is cooked well add cooked toor dal with cooked chickpeas.
13. Let them boil for 2 to 3 mins, then add grounded masala paste and boil again for 3 to 4 mins.
14. Switch off the Stove.
15. Heat oil in a pan, temper it with mustard seeds, urad dal, curry leaves and pour the tempering on the gravy.
16. Pavakkai Pitlai is Ready to Serve with Hot rice.