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
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Bitter Gourd Traditional Recipe | பாகற்காய் பிட்லை | Pavakkai Pitlai
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Here I come with Pavakkai Pitlai. Goes well with steamed rice. Please do try this recipe and share your valuable feedback.
The authentic Palakkad Brahmin cooking in Tamil. Ingredients: Bittergourd - 1/2 cup Thuvar dal - 1/2 cup Tamarind - 1 gooseberry size Salt - to taste Turmeric powder - 1/2 tspoon Jaggery - 1 small piece Salt - to taste Water - as required To roast and grind Coconut oil - 1 tspoon Channa dal - 1 tspoon Urad dal - 1 tspoon Red chilly - 4 Peppercorns - 1/2 tspoon Asafoetida - 1 piece or 1/2 tspoon Curry leaves - 4 Shredded coconut - 1 tbspoon To temper Coconut oil - 1 tbspoon Mustard - 1/2 tspoon Red chilly - 1 Urad dal - 1/2 tspoon Curry leaves - 1 strand Coconut -2 tbspoon *Quantity of tamarind, chilly, jaggery depends on individual taste
Brinjal Pitlai | Kathirikkai Pitlai | Traditional Kuzhambu
Pitlai is a tangy and spicy kuzhambu variety with richness of roasted coconut along with dal, and other spices. We can use either Bittergourd or Brinjal for pitlai. The text version of this recipe is available @
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
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.