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 - http://bit.ly/2w6oVbP

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!