Recipe Source: Kaveri of Palakkad Chamayal
Bitter Gourd/ Pavakkai-200gm
Tamarind-Lemon sized ball
Curry Leaves-a sprig
For The Masala:
Hing / Perungayam-1/4tsp
Channa Dhal/ Kadalai Paruppu-1tsp
1. Dry roast all the ingredients for the masala and grind to a fine paste.
2. Soak tamarind and extract juice out of it.
3. Pressure cook the toor dhal and mash it.
4. Heat oil and saute the bitter gourd pieces for 5-7minutes.
5. Add the tamarind extract, turmeric powder, salt and jaggery.
6. Let it boil until the raw smell of tamarind vanishes completely.
7. Add the paste and add water to bring it to gravy consistency. Let it boil for 2-3minutes.
8. Heat coconut oil and add mustard and curry leaves.
9. Pour this into the gravy and transfer it to a serving bowl.
10. Serve hot with steamed rice.
I have heard about this but never tried it until today. I saw the recipe at Kaveri’s Palakkad Chamayal when I was browsing through her blog for the Blog Hop Wednesday. I was paired with Kaveri for the event and I chose this recipe to try out. Pitlai is a tamarind based gravy. It was delicious with rice. I couldn’t stop eating this wonderful gravy. My hubby also liked it very much. Thank you Kaveri for the nice recipe.