Pavakkai pitlai recipe
2 medium Bitter gourd
1/2 cup toor dal
a few curry leaves
1 Small lemon size tamarind
Salt to taste
1/2 cup Grated coconut
8 Red chillies
3 tsp coriander seeds
2 tsp urad dal
2 tsp channa dal
1/4 tsp pepper
2 tsp Oil
1 tsp Oil
1 tsp Mustard seeds
Prep. Time → 10 min
Cook Time → 30 min
1. In a bowl, add water and soak the tamarind.
Extract the juice of the tamarind.
In a pressure cooker, add the toor dal with water and cook it for about 1 or 2 whistles.
Once they are cooked, smash and keep aside,
In a pan, add oil.
Once the oil is heated, add red chillies, coriander seeds, urad dal, channa dal and pepper and saute until they turn golden brown
Now take this mixture, add to blender and blend.
In a pan, add grated coconut, curry leaves, hing and fry till it turns golden red in color. Once the mixture cools, put in blender and blend.
Now, in a pan add some oil and then add the finely chopped bitter gourd.
Shallow fry the bitter gourd on medium flame. Keep aside
Now in a pan, add some oil.
Once the oil is heated, add mustard seeds. Once the splutter, add curry leaves and saute for about 2 seconds.
Now add the tamarind water and salt to taste and allow it to boil for 5 minutes. Now, add the fried bitter gourd.
Add the mashed dal and grounded pastes and saute.
When the gravy begins to boil, switch off the flame.
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