Pavakkai Pitlai is a traditional South Indian curry that beautifully balances the unique bitterness of bitter gourd with the richness of toor dal and the tanginess of tamarind. This wholesome dish is a testament to the art of blending diverse flavors, where the addition of freshly ground spices and a hint of jaggery mellows the natural bitterness of the vegetable. Known for its health benefits, bitter gourd is especially beneficial for diabetics, making this dish not only delicious but also nutritious.
This recipe holds a special place in my heart as it comes from my mother’s kitchen. The earthy aroma of roasted spices and the comforting taste of the dal-laden curry remind me of family meals and cherished memories. When paired with steamed rice and a drizzle of ghee, Pavakkai Pitlai becomes a hearty and satisfying dish that exemplifies the essence of South Indian home cooking.
Ingredients:
- Bitter gourd - ¼ kg.
- Cooked toor dhal - 1 cup
- Turmeric powder - ¼ tsp.
- Tamarind - lemon sized
- Salt - as needed
- Curry leaves - a handful
- Oil - 2 tsp.
To Grind:
- Red chillies - 10
- Coriander seeds - ½ tsp.
- Ured dhal - 1 tbsp.
- Black pepper - ¼ tsp.
- Grated coconut - ¼ tsp.
Method:
- Fry the ingredients given for grinding in little oil except coconut.
- When cooled grind with grated coconut to a fine paste.
- Cut the bitter gourd into thin round pieces.
- Add little salt and keep aside for half an hour.
- When salt is added, gourd oozes out little water. Throw away that water. Squeeze pieces and take.
- Take thin tamarind extract and cook bitter gourd by adding salt and turmeric powder.
- When gourd becomes soft, add mased dhal, ground paste cook till it becomes thick.
- Garnish with curry leaves.
Variations:
- You can add little jaggery if you want.
- You can also use brinjal, raw banana, malabar yam or pumpkin to make pitlai instead of bitter gourd.
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