Pavakkai Pitlai (Bitter gourd Pitlai)

New post after 3 weeks! Due to personal commitments, couldn’t post anything. Thanks to all those loving hearts who asked about my next post ❤

I have returned with a traditional recipe- Pavakkai Pitlai. PK Pal, one of my followers in Facebook requested me for a satvik recipe. This one is for you sir! This is a no onion, no garlic recipe, and is full of protein rich pulses. I have added only three pulses, but you can add as many as you want. The more, the better. Bitter gourd was a big NO for me until recently. My kids followed suit. We started eating bitter gourd only after Priya, my friend, gave me the recipe for this dish. This is Priya’s mother, Rukmini amma’s recipe. Pavakkai Pitlai is a great way to bring the much hated bitter gourd into your plate. Whenever my twins eat this, they know that there is something new, but they are far from guessing that it is bitter gourd 😂

This dish is a store house of proteins, fibre, vitamins. It has a tangy taste, which masks the bitter taste of the bitter gourd. You can have it with rice, chappati or dosa. It is a dish you can have for any meal of the day, be it breakfast, lunch or dinner. Make this pavakkai pitlai and enjoy your wholesome meal! 

Preparation time: 15 minutes+overnight soaking of pulses.
Cooking time: 20 minutes
Cuisine: South Indian| Course: Sides

Ingredients:

Kabul chana(vellai sundal)- ¼ cup

Rajma: ¼ cup

Groundnut: ¼ cup

Thoor dal- a handful

Chana dal- a handful

Moong dal- a handful

Bitter gourd- 2(medium size)

Tomatoes-2

Coconut- ½ cup

Tamarind- a small lemon size

Sambar powder- 2 tblsp

Turmeric powder- ¼ tsp

Salt- as needed

Oil- 1 tblsp

Mustard seeds- ¼ tsp

Urad dal- ¼ tsp

Cumin seeds- ¼ tsp

Curry leaves- a few

Green chili- 2

Method:

1.       Take Kabul chana, rajma and groundnuts in a vessel and wash it. Soak it in water over night or atleast 6hrs.

2.       Wash the bitter gourd and cut it into pieces and keep it ready. Wash all the three pulses( thoor dal,channa dal and moong dal) and keep ready.

3.       Heat oil in a pressure pan. Add mustard seeds, urad dal and cumin seeds. When it splutters add slit green chili and curry leaves.

4.       Add thoor dal, chana dal and moong dal to the cooker. Fry well until there is slight colour change.

5.       Now add the soaked Kabul channa, rajma and groundnut to the cooker. Add turmeric powder and salt. Add appropriate water and close the lid. Cook it for 3 to 4 whistles.

6.       In the mean while add tomatoes, coconut, tamarind and sambar powder to  a mixer jar and make a smooth paste by adding a little water.

7.       Once the pressure releases, open the lid and add bitter gourd pieces and ground paste to the cooker. Check for salt and spice and add accordingly.

8.       Close the lid and cook for two more whistles. Wait for the pressure to release and open the lid. Garnish with coriander leaves. Serve hot with rice.

Notes:

·       This is a no onion and no garlic recipe.

·       There is no end to the number of pulses you can add to this dish. I have added only three but you can add a handful of as many pulses as you wish.

·       You can increase the quantity of sambar powder according to your spice levels.

Step by step pictures

 take 1/4  cup each of kabul chana, 

groundnut and rajma

 wash and soak in water over night.

 heat oil in cooker.

add mustard seeds, urad dal and cumin seeds

 add slit green chilies and curry leaves.

 now add toor dal, moong dal and chana dal.

fry well until there is slight colour change.

 now add all the three soaked pulses.

fry well.

 add salt and turmeric powder.

mix well.

 add appropriate water.

 close the cooker lid and cook for three whistles.

in the mean while make a smooth paste of

tomatoes, coconut, tamarind and sambar powder.

 after the pressure releases open the lid 

and add the ground paste and cut bitter gourd pieces.

mix well and check for salt and spice

add any if necessary.

 close the lid again and cook for 2 whistles.

serve with hot rice.