Pavakkai Pitlai
Pavakkai, more popularly known as bittergourd, is the star ingredient in this kuzhambu variety. This humble vegetable has not got the acceptance it truly deserves, due to its bitter taste.
It has some amazing health benefits which will definitely make us take notice of this underrated veggie. It is rich in fiber. It is a very good source of calcium and potassium. Pavakkai has the ability to regulate blood sugar levels, due to its plant-based insulin content. The juice obtained from this vegetable is very helpful for folks tackling diabetes.It is an immune system booster, and also helps in healing the liver.
A simple tip to reduce bitterness in pavakkai, is to add a pinch of jaggery, while cooking. This Pavakkai Pitlai is a yummy medley of thinly sliced pavakkai, simmered in a tamarind gravy, and seasoned with a special spice paste.
Let's proceed to the recipe
Ingredients:
Toor dal -1/3 cup
Pavakkai- 3 medium sized ones( thinly sliced)
Tamarind- a small lime sized ball (Alternatively 3 tsps of the readymade tamarind paste can be used)
Asafoetida- a small pinch
Turmeric powder- 1 tsp
Jaggery- a small lump (optional)
Salt- to taste
Oil- 3 tsps
Notes:
1.Rinse the toor dal, and soak for at least 2- 3 hours. A longer soaking time offers many benefits. It helps in reducing the levels of anti nutrients like oxalates and phytates, found naturally in grains and lentils. It enhances the digestibility of the lentils, and also cooks faster
2.If using tamarind ball, soak it in slight warm water for at least 10 minutes prior to cooking. This will make the extraction process easier. Take the tamarind extract, and discard the pulp.
3.The sweetness of the jaggery really does a great job of balancing the flavors in this pitlai.
Ingredients for the spice paste ( to be fried in oil and ground to a paste)
Dried red chilles- 2 to 3
Coriander seeds- 1 tbsp
Urad dal- 2 tsps
Channa dal- 2 tsps
Pepper- 1/2 tsp
Grated coconut- 2 tbsps
Fry all the ingredients in oil, until the dals start to brown, and the grated coconut appears to change color. Once everything cools down, grind to a slightly coarse powder. This is the spice powder that will lend this pitlai, its unique flavor.
Spices for seasoning
Mustard seeds- 1 tsp
Preparation
Presuure cook toor dal. Once cooked, mash it well, and keep aside.
In a kadai, heat 2 tsps of oil. Add in the mustard seeds, and once it splutters , add the thinly sliced pavakkai (bittergourd) and salt. Saute for 2 minutes. Add in the tamarind extract, turmeric powder and jaggery (if using). Cook covered on a medium flame until the raw smell of the tamarind is minimized. Add in the prepared spice powder and give a good stir, so everything blends together.
Add the mashed toor dal. Cook on a medium flame, until the pitlai starts boiling. The bitter gourd must be tender, and yet retain its shape.
Once done, transfer to a serving bowl. Enjoy this tangy pitlai with rice.
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| Pavakkai Pitlai |
Pavakkai, more popularly known as bittergourd, is the star ingredient in this kuzhambu variety. This humble vegetable has not got the acceptance it truly deserves, due to its bitter taste.
It has some amazing health benefits which will definitely make us take notice of this underrated veggie. It is rich in fiber. It is a very good source of calcium and potassium. Pavakkai has the ability to regulate blood sugar levels, due to its plant-based insulin content. The juice obtained from this vegetable is very helpful for folks tackling diabetes.It is an immune system booster, and also helps in healing the liver.
A simple tip to reduce bitterness in pavakkai, is to add a pinch of jaggery, while cooking. This Pavakkai Pitlai is a yummy medley of thinly sliced pavakkai, simmered in a tamarind gravy, and seasoned with a special spice paste.
Let's proceed to the recipe
Ingredients:
Toor dal -1/3 cup
Pavakkai- 3 medium sized ones( thinly sliced)
Tamarind- a small lime sized ball (Alternatively 3 tsps of the readymade tamarind paste can be used)
Asafoetida- a small pinch
Turmeric powder- 1 tsp
Jaggery- a small lump (optional)
Salt- to taste
Oil- 3 tsps
Notes:
1.Rinse the toor dal, and soak for at least 2- 3 hours. A longer soaking time offers many benefits. It helps in reducing the levels of anti nutrients like oxalates and phytates, found naturally in grains and lentils. It enhances the digestibility of the lentils, and also cooks faster
2.If using tamarind ball, soak it in slight warm water for at least 10 minutes prior to cooking. This will make the extraction process easier. Take the tamarind extract, and discard the pulp.
3.The sweetness of the jaggery really does a great job of balancing the flavors in this pitlai.
Ingredients for the spice paste ( to be fried in oil and ground to a paste)
Dried red chilles- 2 to 3
Coriander seeds- 1 tbsp
Urad dal- 2 tsps
Channa dal- 2 tsps
Pepper- 1/2 tsp
Grated coconut- 2 tbsps
Fry all the ingredients in oil, until the dals start to brown, and the grated coconut appears to change color. Once everything cools down, grind to a slightly coarse powder. This is the spice powder that will lend this pitlai, its unique flavor.
Spices for seasoning
Mustard seeds- 1 tsp
Preparation
Presuure cook toor dal. Once cooked, mash it well, and keep aside.
In a kadai, heat 2 tsps of oil. Add in the mustard seeds, and once it splutters , add the thinly sliced pavakkai (bittergourd) and salt. Saute for 2 minutes. Add in the tamarind extract, turmeric powder and jaggery (if using). Cook covered on a medium flame until the raw smell of the tamarind is minimized. Add in the prepared spice powder and give a good stir, so everything blends together.
Add the mashed toor dal. Cook on a medium flame, until the pitlai starts boiling. The bitter gourd must be tender, and yet retain its shape.
Once done, transfer to a serving bowl. Enjoy this tangy pitlai with rice.
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