Pavakkai / Pakarkaai Pitlai
Pavakkai /Pakarkaai Pitlai (Bitter gourd Pitlai) is an authentic
recipe made in our home. Pitlai is kind of a cross between sambar and kootu. I
used to make Pitlai in any one of these
veggies (green tomato, katharikai- eggplant, Pakarkaai & Ladies finger).The
combination of Thoor dal ,tamarind pulp and spicycoconut paste gives tangy with
coconut flavor gives the unique taste
and reduce the bitterness of this vegetable. The pitlai is easy to prepare and
quite healthy and served along with steamed rice and ghee .But the classic
combination for pitlai is with morkuzhambu! It is one of our favorite dish.I
often make this pitlai.
Ingredients:
Bitter gourd – 4 medium chopped and quartered
Toor dal – 1/2 cup (washed and cooked with a pinch of turmeric)
Tamarind – Lemon sized ball
Turmeric Powder – ½
tsp
Salt to taste
To Roast & Grind:
Oil-1 tsp
Coriander seeds – 1 tbsp
Channa dal – 3/4 tbsp
Long dry red chilies – 5
Shredded coconut – 1/2 cup
For seasoning:
Oil – 1 tsp
Mustard seeds – 1
tsp
Urad dal – 1 tsp
Shredded coconut-1tbsp
curry leaves-1 spring
A pinch of asafetida
Method:
1.Slit the bitter gourds and remove the seeds. Cut it into
small pieces. Sprinkle little salt and mix well. Keep it aside.
2.Soak tamarind in water and extract thick pulp, drain the
pulp and set aside.
3.Pressure cook the toordal and smash it and keep it aside.
4.Pour the oil in the pan and fry the red chillies, coriander
seeds, channa dal till its turn golden brown color then add shredded coconut
and turn off the stove. Let it cool down and grind it to a paste.
5.Cut bitter gourd into small pieces. In a vessel pour the
tamarind extract; add the bitter gourd pieces and squeeze out all the water and
add turmeric powder and salt. Bring to boil. Till the raw smell of tamarind
goes and the vegetable is cooked.
6.Once the vegetable is cooked add the mashed dal and stir
well. Bring to boil. Then add the spice paste and allow boiling for about few mins. Add water by checking for consistency.
Remove from heat.
7.For seasoning, in a teaspoon of oil, pop mustard seeds, add
urad dhal, asafoetida, coconut and curry leaves, saute till golden colour and
add it to the Pitlai.
8.If you desire, you can add a small piece of jaggery to
lessen the bitterness.
9.Yummy Pavakkai Pitlai is ready. Goes well with steaming hot
rice and ghee/morkuzhambu and pappad.
