PAVAKKAI PITLAI / BITTER GOURD PITLAI

Pavakkai Pitlai (Bitter gourd Pitlai) is a famous kuzhambu / gravy in Kanyakumari district, Tamil Nadu.  Many people do not eat bitter gourd because of its bitter taste, but for me I just love the core of this pavakkai.  My mom makes pavakkai stir fry and I never found bitter taste on it.  My ammama (Mom's mom) makes this bitter gourd pitlai often and I just loved at the first time itself.  She adds soaked chickpeas or peanuts.  That was really awesome.  Here I am brining this pitlai recipe which I learnt from my ammama.  Enjoy this pitlai and am sure even non eaten bitter gourd people too will start to eat this :-)  

INGREDIENTS:

Bitter gourd        - 3

Toor dhal            - 1/2 cup

Tamarind            - lemon sized ball

Turmeric powder - 1/4 tsp

Salt                     - as needed

Oil                      - 2 tsp

To grind:

Channa dhal        - 2 tsp

Urad dhal            - 2 tsp

Pepper                 - 1/4 tsp

Red chillies         - 3 to 4

Coriander seeds  - 3 seeds

Grated coconut   - 1/2 cup

Oil                      - 1 tsp

To temper:

Oil                        - 2 tsp

Mustard seeds      - 1/4 tsp

HOW TO MAKE:

Pressure cook toor dhal with 1 1/2 cup of water.  Allow 3 to 4 whistles.  Mash well and keep aside. Cut pavakkai / bitter gourd into pieces.  (Cut the pavakkai into half, remove the seeds and cut into pieces).  In a pan add a tsp of oil and roast the "to grind" ingredients except grated coconut.  Fry until it turn into golden brown and the nice aroma comes.  Turn off the stove and add grated coconut. Keep aside and allow to cool down.  

Heat oil in a kadai splutter mustard seeds.  Add hing and curry leaves.  Add chopped pavakkai and fry well.  Stir pavakkai until it get shrink.  

Soak tamarind in a 1/2 cup of water.  Extract the tamarind juice and keep aside.  Once the pavakkai / bitter gourd fried well add tamarind juice.  Add needed salt and turmeric powder.  Allow to boil and let the bitter gourd cook well.

Once the pavakkai cooked well add toor dhal mixture.  Blend well and allow to boil.

Meanwhile, grind the roasted ingredients by adding little water.  Make a thick paste.  Add grounded paste.

Mix well.  Cook for 5 more mins and pour gingelly oil.  Pavakkai pitlai is ready.

TIPS:

Pavakkai pitlai is a thick gravy / kuzhambu hence do not add more water.

Adding urad dhal will give thick texture.

Chickpeas or peanuts can be added.  Soak chick peas and pressure cook it before you add.