Wednesday, December 12, 2012,12:20 AM
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- Bitter Gourd Pitlay (Paavakkai Pitlay)
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PrintBITTER GOURD PITLAY (PAAVAKKAI PITLAY)
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Fry the ingredients for the spice paste in oil. Grind to a fine paste, adding the grated coconut. Set aside.
- Fry the cashew nuts in 1 tablespoon ghee. Set aside for garnishing.
- Heat the tamarind juice and add the bitter gourd, salt, sambar powder, turmeric powder, and jaggery. Simmer on a low heat till the vegetable is tender.
- Add the tomato and the spice paste and simmer for a couple of minutes. Add the cooked dhal and simmer till well blended.
- Heat the oil and add the mustard seeds and curry leaves. When the mustard seeds splutter, add to the pitlay.
- Just before serving pour in the coconut milk. Garnish with fried cashew nuts.
- Serve hot with rice.
INGREDIENTS
- 75 grams red gram dhal, soaked and cooked
- A lime-sized tamarind ball, soaked and juice extracted
- 150 ml fresh coconut milk
- 2 tablespoon fresh grated coconut
- 2 teaspoon sambhar powder
- ½ teaspoon turmeric powder
- 1 tablespoon powdered jaggery
- 1 tomato, chopped fine
- 6 cashew nuts, halved
- 1 tablespoon ghee
- 150 grams medium-sized bitter gourds, chopped fine
- Salt to taste
Spice Paste
- ½ teaspoon black peppercorns
- 1 teaspoon Bengal gram dhal
- 1 teaspoon black gram dhal
- ½ teaspoon asafetida powder
- 2 teaspoon Cooking oil
- 6 dry red chillies
- 1 tablespoon coriander seeds
For Tempering
- 2 teaspoon Cooking oil
- 1 teaspoon mustard seeds
- A few curry leaves
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