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Home » Lunch » Sambar & Tamarind Gravies » Bittergourd Pitlai/Pavaikai pitlai - Weekend Lunch Thali

Bittergourd Pitlai/Pavaikai pitlai - Weekend Lunch Thali

Apr 22, 2012 · Modified: Jan 17, 2025 by Priya_Srinivasan ·

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Pavaikai/Bitter Gourd Pitlai recipe is my Grand-mom's favorite recipe. Whenever appa gets Baby bitter-gourd/Mithi pavaikai, she insists mom to make this, coz they give amazing taste to this recipe. I don't get Baby bitter gourds here, so i try making them with the normal ones. Even Kuttu relishes this recipe.
Weekend Lunch Thali Menu : Kovaikai/Tindora Fry, Vendaikaai/Okra/Lady's finger Fry, Pavaikaai/bitter Gourd Pitlai, Rasam, Ashgourd/White Pumpkin Masoor Dal Kootu, Butter Milk, Store-bought Naarthangai/unripe Citron Fruit used as pickle and Vepillai katti, a mixture of Citron leaves, Neem leaves with other masala. a must condiment for Curd Rice, that too after a heavy meal. They help in easy Digestion.  

Ashgourd/White Pumpkin Kootu with Masoor Dal, a similar recipe to Methi Kootu, instead of chana dal/Gram Dal i have used Masoor Dal. 
 
Tindora/Ivy gourd Fry, a simple, easy to make, Delicious Fry, recipe coming up next week. 
Ingredients for Pavaikai Pitlai/Bitter Gourd Pitlai
2 Medium Size Bitter-gourd/Pavaikai 
Tamarind a small lemon-sized
½ Cup Toor Dal/Tuvar Dal/Pigeon peas
2 teaspoon Sambhar Powder (Store bought or Home-made)
½ Cup of Small onions/Shallots or 2 Medium-sized onions, Chopped
1 medium sized tomato, chopped
1 teaspoon of grated jaggery
Salt to taste
Tempering
1-2 teaspoon gingely oil
½ teaspoon mustard seeds/Kadugu
¼ teaspoon Methi seeds/Venthayam/Fenugreek seeds
2 springs of curry leaves
¼ teaspoon turmeric powder
hing a pinch.

To Grind
1 tablespoon Coriander Seeds/Dhaniya
1 teaspoon Chana Dal/Bengal gram dal/Kadalai Paruppu
3-4 Small onions/shallots or 1 medium sized onion, chopped
3 nos Red Chilies
3 tablespoon Freshly grated Coconut

Method
  • Soak Tamarind in 2 cups of Warm Water and Extract the juice.
  • Pressure Cook Tuvar Dal/Toor Dal/Piegon peas in 1 cup of water for 3 -4 whistles. Churn with the back of a ladle and keep ready
  • Slit the Bittergourd lengthwise and remove the seeds and Chop them into small pieces.  If you can Baby Bitter Gourd/Pinju Pavaikai, then try and use that variety for the Pitlai, the taste would be amazing. 
  • If you are using Shallots/Small onions, then soak them in hot water for 10minutes This will ease the process of removing the skin. Peel and keep it ready.
  • Dry Roast the Coriander seeds/dhaniya and Chana Dal/Bengal Gram Dal given under To grind and grind it to a fine paste with rest of the ingredients with little water.
  • In a Kadai/Pan, Heat oil given for tempering, Splutter mustard seeds, add hing, turmeric, curry leaves and saute. 
  • Add onions/shallots and saute until translucent. Add Tomatoes and saute till oil separates.
  • Add Chopped Bitter gourd/Pavaikai and saute for 4-5 minutes in a medium flame.
  • Add Tamarind Extract, Sambhar Powder and let this cook for 10-15 minutes or till the bittergourd is done.
  • Add Salt and tuvar dal and Mix well. let this boil for 3-5 minutes. Add the ground paste to this mix well. Let this cook in a simmer flame for 5-10 minutes. add grated jaggery to this and mix well. Take it off the stove and Serve with Rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15
Sending this to Indian Thali Mela, happening @ Cooking 4 all Seasons, Event by Srivalli

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  1. Chef Mireille

    April 22, 2012 at 5:11 am

    the Kootu looks really good

    Reply
  2. Padhu Sankar

    April 22, 2012 at 8:09 am

    yummy spread

    Reply
  3. Priya Suresh

    April 22, 2012 at 10:38 am

    Pitlai makes me hungry, wat a fabulous platter Priya..

    Reply
  4. Srivalli

    April 22, 2012 at 11:07 am

    Awesome spread Priya!

    Reply
  5. The Pumpkin Farm

    April 22, 2012 at 12:27 pm

    lovely recipes...i liked the shape of your serving plate..it allows you to feed freely

    Reply
  6. Usha

    April 22, 2012 at 1:14 pm

    We only make pitla with potato. Bitter gourd pitla is new to me and we use gram flour instead of making the powder with chana dal. Bitter gourd pitla looks delicious!

    Reply
  7. KrithisKitchen

    April 22, 2012 at 1:58 pm

    Superb spread Priya..
    Krithi's Kitchen - Serve It - Pressure Cooked/Slow Cooked

    Reply
  8. Tea and Catchup

    April 22, 2012 at 2:38 pm

    All your dishes look fantastic. Tindora is my favourite curry!

    Reply
  9. Priya dharshini

    April 22, 2012 at 5:28 pm

    Wonderful spread..i cant stop drool with kootu and pitlai...Very nice platter..

    Reply
  10. Suma Gandlur

    April 22, 2012 at 7:51 pm

    Everything looks yum, Priya.

    Reply
  11. Jayanthi

    April 22, 2012 at 9:38 pm

    Lovely spread and I have got pavakai (bitter gourd) to make pitlai too...what a coincidence!!!

    Reply
  12. Harini R

    April 22, 2012 at 10:06 pm

    very inviting platter, Priya. I am yet to appreciate other forms of bitter gourd. I think I it is high time I tested out other varieties with bitter gourd..this one sounds very easy and delicious too!

    Reply
  13. Gayathri NG

    April 23, 2012 at 1:50 am

    Sounds interesting yummy platter...

    Reply
  14. Rasi

    April 23, 2012 at 2:18 am

    i love pitlai & my husband can't stand it.. so i miss making this at home !

    Ongoing Event : WTML

    Reply
  15. Mom

    April 23, 2012 at 10:58 am

    Looks absolutely amazing 🙂

    Reply
  16. preeti garg

    April 23, 2012 at 6:12 pm

    Look Awesome.....perfectly made....too yumm!!!!

    Reply
  17. Mayuri Patel

    April 23, 2020 at 1:21 am

    Usually I prepare a dry version of bitter gourd sabji. Like your version of cooking with onion and tomato. Different and not too difficult to make. Will give it a try.

    Reply
  18. Jayashree T.Rao

    April 25, 2020 at 10:27 am

    Lovely spread and liked how you have made the bitter gourd stir fry. It must be so tasty.

    Reply

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