Pavakkai Pitlai recipe | Bittergourd Pitlai recipe
Pavakkai Pitlai recipe | Bittergourd Pitlai recipe |
detailed recipe:
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Bitter Gourd Recipe | Pavakkai Pitlai | Recipe In Tamil | Gowri Samayalarai
Bitter Gourd Recipe is made using small or tiny bitter gourds and tur dal with the flavour of tamarind.
Ingredients:
Small or Tiny Bitter Gourds - 200 g
Tur dal - 1/4 cup cooked and mashed to pulp
Tamrind pulp from Amla size tamarind
Kuzhambu powder - 3 spoon
Grated coconut - 3 Tbspn
Curry leaves
Oil - 5 Tbspn
Mustard seeds, asafoetida,
Preparation:
First grind the grated coconut with curry leaves to a fine paste. Add the tamarind pulp to a cooker and then add the kuzhambu powder. Add the rock salt to the tamarind water and allow it to boil for 4 to 5 mins. Now other side heat a pan with 2 spoon of oil and fry the bitter gourds slightly. Add little turmeric powder to the bitter gourds. Fry it for 4 to 5 mins.
Once the bitter gourd is fried 3/4th then add the tamarind water to the bitter gourds. Now add the smashed tur dal and the grinded coconut paste to the curry. Mix well and add water according the required consistency. While boiling add jaggery (Optional). Allow it to boil and other side heat gingelly oil 2 spoon and saute the mustard seeds, asafoetida, red chilies and curry leaves. Then add the sauteed to the kulambu. Mix it well, now the bitter gourd pitlai is ready.
For more recipes:
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Pavakkai Pitlai With Sambhar Powder - By Vahchef @ vahrehvah.com
Pavakkai Pitlai With Sambhar Powder is Bitter melon sambar popular prepared in the interior areas of Tamil Nadu. Bitter melon cooked in a tangy tamarind water and spiced with sambar powder and black channa (Indian desi channa) added to the sambar.
Ingredients:
Mustard seeds ½ ts
Red chilly 3 n
Bitter melon 250 g
Curry leaves 2 sp
Turmeric ¼ ts
Hing
Tamarind juice ½ cup
Salt
Sambhar powder 1tb
Garbanzo ½ cup
Coconut oil 1 tb
Coriander chopped 1 b
Tour dal 250g
Jagerry 2 tb
Coconut paste 1 tb
Directions:
Heat oil in a pan add red chilly, mustard seeds, bitter melon, cook this till slightly fry, add curry leaves, turmeric, hing, tamarind juice, salt, sambhar powder, add water let it cook for 5 minutes, add Indian garbanzo (soak into water and boil it), jagerry and add coconut paste, tour dal (boiled) once come to boil add coconut oil, chopped coriander, switch off the flame.
Serve this with rice.
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Pavakkai Pitlai | பாகற்காய் பிட்லை
Pavakkai Pitlai (Bitter gourd Pitlai) is one of the famous kuzhambu in Tamil Nadu. Many of us hate to eat Bitter gourd because of the obvious reason of its bitter taste. But if cooked properly this is one of the tasty and healthy vegetable. In Pavakkai Pitlai, the bitter gourd is cooked in a tamarind gravy along with freshly ground masala.
Detailed Recipe with step by step pictures -
INGREDIENTS
2 Bitter Gourd big
⅓ cup Toor Dal (Pigeon pea) 1 cup - 250 ml
¼ Cup Black Chickpeas
1 small lemon size Tamarind
1.5 tsp Salt adjust to your taste
1 Pinch Turmeric Powder
FOR GRINDING
½ cup Grated Coconut
8 Red chilies Adjust to your spice level
3 tsp Coriander seeds
2 tsp Urad Dal
2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
½ tsp Peppercorns Optional
2 tsp Oil
1 fistful Curry leaves
FOR SEASONING
1 tsp Oil
1 tsp Mustard seeds
Few Curry Leaves
INSTRUCTIONS
SOAKING CHICKPEAS
Wash and soak Black chickpeas overnight or atleast for 6-8 hours. After 8 hours, drain water and add fresh water.
Pressure cook chickpeas for 4 whistles. Set this cooked Chickpeas aside
PREPARAING TAMARIND JUICE
Soak the tamarind in warm water for about ten minutes. After 10 mins extract the juice and set this tamarind juice aside
CHOPPING BITTER GOURD
Wash Bitter gourd thoroughly. Chop the bitter gourd into thin slices. Take out the seed from each slice of Bitter Gourd and discard the seed.
COOKING TOOR DAL
Take toor dal in a vessel. Add a pinch of turmeric powder and water. Pressure cook for about 4 whistles.
Mash the cooked dal and set it aside
PREPARE GRINDING INGREDIENTS
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. Take the fried ingredients in a mixer
To the pan, add grated coconut, curry leaves, Hing and fry till it turns golden color. Cool this and take it in the mixer
GRINDING PROCESS
Grind the above ingredients to a fine paste and keep it aside
TEMPERING PROCESS
Heat oil the in the pan. Add mustard seeds once the oil is hot. When the mustard seeds begins to sputter, add curry leaves and fry for 2 seconds.
Add sliced bitter gourd to the pan. Stir- fry the bitter gourd in medium flame to avoid the bitter taste.
Add 1/2 cup of water and cook bitter gourd till soft
COOKING PITLAI
Add tamarind extract, cooked chickpeas and salt and allow it to boil for 5 minutes to get rid off the raw smell of tamarind.
After 5 mins, add the ground paste and mashed dal to the cooked tamarind mixture.
Adjust the consistency by adding water. Give a good stir. Bring it to boil and swtich off the flame
SERVING TIME
Serve the delicious Pavakkai Pitlai with hot steaming rice!
Brinjal Pitlai | கத்திரிக்காய் பிட்லை | Kathirikai Pitlai
Kathirikai Pitlai, a traditional recipe in Tamil kitchen. Its a thick gravy made with Brinjal cooked in tangy tamarind juice along with freshly ground coconut and spices. Kathirikai Pitlai is usually served as a mix with hot steaming rice.
Detailed Recipe -
Pavakkai pitlai recipe, how to make bitter gourd pitlai
Pavakkai pitlai is made with flavourful fresh ground spices, which makes it special. If cooked correctly, there will not be any bitterness at all. Especially with these cute baby bitter gourds ????
This is called midhi pavakkai in tamil.
I am not a fan of pavakkai but I love this pavakkai pitlai a lot ????
Cooking pavakkai in lots of tamarind and spice powder to balance it will suppress any bitterness in it.
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 as needed
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
Method:
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