Pavakkai Pitlai | பாகற்காய் பிட்லை | Ammavum Naanum Episode #23 | Rakesh Raghunathan

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.

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