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Paavakai Pitla displayed with a hand model pouring on a plate with white steamed rice.

Pavakkai Pitlai

Pavakkai Pitlai Kuzhambu -- Bitter gourd also known as Pavakkai is cooked in a tamarind lentil based curry with freshly ground coconut masala and chickpeas. It is a type of sambhar that is so common at a tambrahm home. An authentic recipe from my family. 

Course Main Course
Cuisine Indian, Tamil Nadu
Keyword Gluten-free Vegan Indian side dish, Kuzhambu variety, South Indian Sambar variety
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 perosns
Calories per serving 180 kcal
Author Nisha

Ingredients

  • ½ cup white chickpeas, soaked overnight
  • ¼ cup toor dal - split yellow peas
  • 20 grams tamarind block, soak this in a cup of warm water small lime size
  • 1 tablespoon coconut oil
  • ¼ teaspoon mustard seeds
  • ⅛ teaspoon fenugreek seeds
  • Few curry leaves
  • 2 dry red chillies
  • A pinch of asafoetida
  • 1 medium sized bittergourd
  • Salt to taste

To Roast & Grind

  • 1.5 teaspoon coriander seeds | Dhaniya
  • 1 teaspoon channa dal
  • 1 teaspoon urad dal
  • 2-3 dry red chillies
  • ½ cup grated coconut

Instructions

  1. Pressure cook the dal with turmeric powder and keep aside.

    Extract tamarind juice from the soaked tamarind. 

  2. Meanwhile, fry the ingredients under to grind (except coconut) until they become golden brown. Then separately fry the coconut until it is golden brown. Grind the dal and chillies first, then add the coconut and grind this to a coarse paste with little water. 

  3. Heat oil in a Kadai | Pan over medium high heat.
    Once the oil shimmers, add the mustard seeds and let it splutter. Then add the curry leaves, red chillies and fenugreek seeds, fry for a second.

  4. Add the sliced bitter gourd or eggplants, fry them for a second. Then add the tamarind water. Add salt and allow it to boil until the raw smell goes off, for about 10 minutes.

  5. Then add the ground paste and the cooked dal. Mix well and bring it to a boil. Add salt and 1 cup of water. Turn off the flame.

  6. Finally garnish it with coriander leaves. Pitla will thikcen as it cools, so add extra warm water as needed. The consistency is thick but pourable. 

  7. Serving: This is served with white rice and ghee as a main course. 

Recipe Notes

  1. You might find the recipe very similar to that of the araichuvitta sambhar and the main difference lies in the amount of tamarind and the cooked dahl used is less than what we use for sambhar. 
  2. Also, the coconut is fried and slightly more in quantity. 
  3. Grind the masala coarsely. 
  4. Pitlai is very thick when compared to sambhar. So add very little water to the mixture.