2 md Bitter gourds (karela) 3/4 cn Chickpeas 1/2 c Cooked toovar dal 3 Green chillies slit 1 1/2 ts Tamarind paste 3 Red dry chillies 2 ts Urad dal 1 1/2 ts Coriander seeds 1/2 c Grated coconut Peppercorns 1/2 ts Jaggery or sugar Turmeric; to taste Salt; to taste Mustard seeds (seasoning) Curry leaves; seasoning Oil; seasoning Slit karela into four quarters and cut 1/2 inch thick pieces across. In a little oil, saut
How To make Pitlai's Videos
இன்றைய சமையல்/Pagarkkai Pitla/Avaraikkai Coconut Poriyal/பாகற்காய் பிட்ல/அவரைக்காய் பொாியல்
Ingredients :- Bitter gourd - 2nos Channa dal - one ladle Groundnut - one handful Oil - 2tsp Turmeric powder - 1/4tsp Tamarind - small lemon size Jaggery - 1/2tsp Salt to taste
For roast and grind Oil Hing - small piece Coriander seeds - 3tsp Channa dhal - 2tsp Red chilly - 5nos. Coconut - 1cup
For seasoning Oil Mustard Seed Curry leaves Hing
NO BITTER Pavakkai Pitlai recipe ????
Ingredients 12 mini bitter gourds/ midhi pavakkai or 2 long variety 2 tbsp moong dal/ pasi paruppu 2 tbsp chana dal/ kadalai paruppu 1 tsp tamarind 1 tsp sambar powder 1/4 tsp turmeric 1/4 cup Coconut grated Salt To roast and grind 5 red chilli 1 tbsp chana dal 1 tsp urad dal 1 tsp coriander seeds 1/8 tsp asafoetida 1 tsp Oil To temper 1 tsp oil 1/2 tsp Mustard 1 sprig curry leaves Instructions Soak 2 tbsp chana dal, 1 tsp tamarind separately in two bowls for 30 mins to 1 hour. Extract tamarind juice. Cut bitter gourd into cubes or thin slices, how ever you like it. (remove seeds) Pressure cook 2 tbsp moong dal, with the soaked chana dal in one container. In another container, add cut bitter gourd with tamarind juice (1 cup), 1 tsp sambar powder, ¼ teaspoon turmeric powder, ½ the salt. For 4 whistles. Meanwhile, heat a pan with 2 teaspoon oil, add 1 tbsp chana dal, 1 tsp urad dal, 1 tsp coriander seeds, 5 red chillies, ⅛ teaspoon asafoetida. Roast in medium flame until dals turn crisp and golden. Transfer to a plate to cool down. Grind the roasted items with ¼ cup grated coconut, ½ cup water to a paste. Once the dal and bitter gourd are cooked, transfer both to a heavy bottomed vessel. Adjust salt and water. Bring to boil. Add ground paste and mix well. Adjust water if needed. Bring to boil. Keep stirring often. Switch off the stove. Temper with mustard, curry leaves and mix it with pitlai.
Brinjal pitla / How to make egg plant pitla
Ingredients :- Brinjal - 250gm Groundnut - one handful Tamarind - Small lemon size Turmeric Powder - 1 / 2tsp Hing - 2tsp Coriander seeds - 1 1/4tsp Channa dhal - 1 tsp Urad dhal - 1tsp Red chilly -5nos Coconut - 1 Small cup Toor dhal - 1 ladle Coconut oil - 3tsp Mustard - 1/ 2tsp Urad dhal - 1/ 2tsp Curryleaves Salt to taste
kathirikai pitla recipe in Tamil by Gita Iyer
kathirikai pitla recipe by Gita iyer iyer-kitchen.blogspot.ca vipassanarecipes.blogspot.ca
A recipe that is unique to the Thanjavur region. A close cousin to the sambar but still has its own uniqueness and a lot of influence of the Thanjavur Marathas. A must in most of the Thanjavur households, this recipe is a winner.
Ingredients:
* Bitter gourd - 2 med size (cut in roundels) * Boiled white channa/ chickpeas - 100 gms * Tamarind - 1 med lemon size ball * Toor dhal - 100 gms (pressure cooked with turmeric) * Water - 500 ml * Jaggery - 1 tsp (powdered) * Salt
For Spice Paste:
* Coriander seeds - 2 tbsp * Channa dhal - 1 tbsp * Asafoetida - 1/2 tsp * Whole black pepper - 10 nos * Red chillies (round) - 4 nos * Fresh grated coconut - 2 tbsp
Tempering:
* Ghee / Coconut oil - 1 tbsp * Mustard seeds - 1 tsp * Curry leaves - 1 sprig * Red Chillies - 1 or 2 nos
Method:
1. Pressure cook toor dhal with turmeric and set aside. 2. In a wok, sauté and cook the bitter gourd roundels till soft 3. Extract tamarind juice from 500 ml of water 4. In another vessel bring to a boil the tamarind juice along with salt. 5. Add the sautéed bitter gourd to the boiling tamarind juice and let it cook. 6. Add the boiled toor dhal to the tamarind and bitter gourd mixture. 7. Also add the boiled white chickpeas to the mixture. Bring to a boil. 8. In another frying pan, heat oil and fry all ingredients mentioned under ‘spice paste’ and allow to cool. Grind to an almost fine paste. 9. Add this paste to the boiling bitter gourd, chickpeas curry. 10. Add some jaggery and check if flavours are balanced. If it requires more salt, add some at this stage. 11. In a wok, heat ghee/oil and temper with mustard seeds, red chillies and curry leaves and pour over the pitlai / curry. 12. Serve hot with rice with dollops of ghee.