Pavakkai Pitlai

 HI

This is another bitter
gourd dish that is regularly cooked at home. It has the perfect balance of the
bitterness of bitter gourd, tanginess from the tamarind, spicy from the spice
paste that is used. Preparation is just like Araichivitta Sambhar.
INGREDIENTS
FOR THE SPICE PASTE
Bengal
gram dal
1tbsp
Coriander
seeds
2tsp
Red
chillies
4
Pepper
1tsp
Fresh
coconut
2tbsp
FOR PITLAI
Bitter
gourd(small)
10
Tamarind
1
marble sized
Water
1
cup
Oil
2tsp
Mustard
seeds
1tsp
Asafoetida
1/4tsp
Curry
leaves
Few
Tuvar
dal
¼
cup
Turmeric
powder
1/8th
tsp
Salt
To
Taste
PREPARATION
  • Soak the tamarind in
    warm water for 30 minutes. Squeeze well and take out the extract. Keep aside.
  • Remove the seeds from
    the bitter gourd and chop it into small pieces
  • Cook the bittergourd in
    cooker upto 2 whistles or microwave it closed in Micro high mode for 3 minutes.
    Keep aside
  • Cook the dal with
    enough water in the pressure cooker
  • Dry roast all the
    ingredients for the spice paste and grind it into smooth paste with minimum
    water
  • Heat Oil in a pan and
    when sufficiently hot, add the mustard seeds.
  • Once the mustard
    crackles, add asafoetida and the cooked vegetable, saute for a minute
  • Now add the tamarind
    extract, salt and some more water and let it boil for 3-4 minutes in medium
    flame.
  • Now add the spice paste
    and check for consistency. If need be add more water and continue to cook for
    few minutes in low flame
  • Add the cooked salt,
    adjust salt if necessary, cook for 3 minutes more and switch off the fire
  • Serve warm with rice
    and curry.

Veena

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