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