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Home » Asian » Indian

Published: Jun 24, 2020 · Modified: Dec 16, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Pavakkai Pitlai | Bitter gourd Pitlai

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Pavakkai Pitlai Pintrest image

Pavakkai Pitlai is a delicious sambhar from South Indian region made exclusively with Bitter gourd. I have added chick peas for added texture and flavor. This is a wonderful Vegan stew / kootu made with bitter gourd and is served with rice. 

bitter gourd and chick peas stew in a bowl with sweet potato curry in background

Did I just hear you say, I don’t like bitter gourd? Think again…

Yes, Bitter gourd is bitter and that is the nature of the vegetable. But if cooked properly using the right ingredients and technique, the bitterness of the dish can be masked very well.

Bitter gourd is one of my family’s favorite vegetable. We grow a lot of it in our backyard each year and it yields quite a bit. We use as much as we can during the growing season and freeze the rest to use through the year. 

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What is Pitlai

Pitlai is a kind of sambhar or kootu made with freshly ground spices. Pavakkai or bitter gourd is the most common vegetable used to make this Pitlai. It is one of the very famous recipes in a typical Tamil Brahmin family. It is made in a tamarind gravy with freshly ground spices. Pitlai is also made with other vegetables but pavakkai pitlai is the most common kind.

How to clean the Bitter gourd

Cleaning the bitter gourd is very important in removing the bitterness from the vegetable. Wash the bitter gourd and have them ready (step 1).

For making Pitlai, we usually cut both the tips of the bitter gourd and then slice them in thin slices (step 2).

Bitter gourd has a fleshy center pulp that comes out very easily. Using your fingers, carefully remove the fibrous inner pulp. This is where the seeds of the bitter gourd is also found (step 3).

Do this for all the circles. This helps in drastically reducing the bitterness of the vegetable. (step 4)

step by step process to clean bitter gourd

Ingredients needed for Bitter gourd Pitlai

We need fresh pavakkai / bitter gourd. 

I also use chick peas in my Bitter gourd pitlai. We can either use canned ones or dried ones. If using dry chick peas, make sure to soak overnight in water.

We need tamarind for the sambhar. I use fresh tamarind, but tamarind pulp can also be used. 

Cooked Tuvaram paruppu / Tuvar dal / red lentils is a very important ingredient. 

Apart from this we need the coriander seeds, chana dal (kadalai paruppu) , Urad dal (ullutham Paruppu), red chilies and coconut to be fried and ground into paste.

For seasoning we use mustard seeds, urad dal, curry leaves and asafetida. 

Finally we need salt to taste, jaggery or brown sugar to further help cut the bitterness and cilantro to garnish. 

Step By Sep Process

  • Fry all the ingredients needed for the masala paste in a teaspoon of oil (step 1) and then grind it into a coarse paste (step 2) adding just a little water. Keep it aside.
red chilies, lentils and coconut roasted and ground into paste
  • Cook the toor dal / tuvaram paruppu with a pinch of turmeric powder in a pressure cooker or instant pot until soft and mushy and keep it aside. (step 3)
Cooked lentils
  • Dissolve the tamarind in water and extract the juice. Add the sliced bitter gourd / pagarkkai in the tamarind water. (Step 4)
  • Add the sambhar powder, salt and asafetida and let the mixture boil until the raw smell disappears and the bitter gourd cooks half way through(about 10 minutes). (Step 5)
  • Then add the cooked chick peas to the boiling mixture and let it continue to boil until the pavakkai cooks completely. (Step 6)
  • Now add the ground mixture in the pot and mix it well. (Step 7)
Step by step pictures to make bitter gourd pitlai
  • Add the cooked lentil / paruppu as well and adjust the consistency adding a little water if needed. Remember this pitlai will be slightly thicker in consistency than the sambhar. Also add the jaggery / brown sugar to the pitlai now. (Step 8)
  • Let it simmer for about 5 minutes and then season with mustard seeds, urad dal and curry leaves. (Step 9)
bitter gourd simmering in stew and seasoning for stew

Expert Tips and FAQ's

  • It is very important to remove the center pulp of the bitter gourd. That is where most of the bitterness is and removing it makes it a lot less bitter. Read the section above where I have explained how to clean the bitter gourd. 
  • Using chick peas is optional but I would highly recommend using it. You can use canned ones for ease or soak some dry chickpeas overnight and then cook it in the instant pot or pressure cooker. 
  • We can use white chick peas, black chick peas or even other beans like black eyed peas. 
  • Using Sambhar powder is optional and you could skip if you don't have it. Make sure to increase the red chilies based on that. 
  • Serve Pavakkai Pitlai with hot rice and dollop and of ghee for best flavors. 
Pavakkai stew with sweet potato curry

How to serve

Pavakkai Pitlai is a completely vegan sambhar / kootu that pairs great with rice. If you are not a vegan, add a dollop of ghee to make it taste even better. 

I serve Bitter gourd pitlai with idli and dosai as well. The slight bitterness along with the chunky chickpeas tastes really good with dosai. It is also a great side dish for Ven Pongal, Arisi Upma or Rava Upma.

More recipes with Bitter gourd

  • Bitter gourd chips in Air fryer
  • Bitter gourd pickle / Pavakkai Urugai
  • Pavakkai Podi / Bitter gourd spice powder
Bitter gourd in tamarind stew with sweet potato curry

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Bitter gourd and chick peas in tamarind stew

Pavakkai Pitlai

Pavakkai Pitlai is a delicious sambhar from South Indian region made exclusively with Bitter gourd. I have added chick peas for added texture and flavor. This is a a wonderful Vegan stew / kootu made with bitter gourd and is served with rice. 
5 from 13 votes
Print Pin Rate
Course: Side Dish
Cuisine: South Indian, Tamil Nadu
Diet: Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 136kcal
Author: Sandhya Ramakrishnan

Equipment

  • Instant Pot
  • Pressure Cooker
  • Blender

Ingredients

  • 2 or 3 Pavakkai cut in circles with the center removed
  • ½ cup Chick peas soaked overnight and cooked
  • 1 inch Tamarind
  • 1 teaspoon Sambhar powder
  • ⅓ cup Red gram dal / toor dal
  • 1 teaspoon Mustard
  • 1 teaspoon Black gram dal / urad dal
  • few Curry leaves
  • ¼ teaspoon Asafetida
  • to taste Salt
  • 2 teaspoon Jaggery/brown sugar
  • 2 teaspoon Oil I use gingelly / sesame oil

To fry together

  • 2 teaspoon Coriander seeds
  • 2 teaspoon Bengal gram dal / chana dal
  • 1 teaspoon Black gram dal / urad dal
  • 5 Red chilies adjust based on spice level
  • ¼ cup Grated coconut
  • 1 teaspoon Oil

Instructions

  • Fry all the ingredients needed for the masala paste in a teaspoon of oil and then grind it into a coarse paste adding just a little water. Keep it aside.
  • Cook the toor dal / tuvaram paruppu with a pinch of turmeric powder in a pressure cooker or instant pot until soft and mushy and keep it aside.
  • Dissolve the tamarind in water and extract the juice. Add the sliced bitter gourd / pagarkkai in the tamarind water.
  • Add the sambhar powder, salt and asafetida and let the mixture boil until the raw smell disappears and the bitter gourd cooks half way through(about 10 minutes).
  • Then add the cooked chick peas to the boiling mixture and let it continue to boil until the pavakkai cooks completely.
  • Now add the ground mixture in the pot and mix it well.
  • Add the cooked lentil / paruppu as well and adjust the consistency adding a little water if needed. Remember this pitlai will be slightly thicker in consistency than the sambhar. Also add the jaggery / brown sugar to the pitlai now.
  • Let it simmer for about 5 minutes and then season with mustard seeds, urad dal and curry leaves.

Notes

Expert Tips and FAQ's
  • It is very important to remove the center pulp of the bitter gourd. That is where most of the bitterness is and removing it makes it a lot less bitter. Read the section above where I have explained how to clean the bitter gourd.
  • Using chick peas is optional but I would highly recommend using it. You can use canned ones for ease or soak some dry chickpeas overnight and then cook it in the instant pot or pressure cooker. 
  • Using Sambhar powder is optional and you could skip if you don't have it. Make sure to increase the red chilies based on that. 
  • Serve Pavakkai Pitlai with hot rice and dollop and of ghee for best flavors. 

Nutrition

Calories: 136kcal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Sodium: 25mg | Potassium: 325mg | Fiber: 6g | Sugar: 5g | Vitamin A: 576IU | Vitamin C: 93mg | Calcium: 33mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Radhaa says

    December 11, 2020 at 3:07 am

    5 stars
    Lovely pitlai.
    Just like the one I make at home----the recipe I learnt from my grand mother in law.
    Superb👌

    Reply
    • Sandhya Ramakrishnan says

      December 11, 2020 at 11:20 am

      Thanks a lot for letting me know! I am so happy that recipe worked for you. One of my favorite as well that my used to make.

      Reply
  2. Ruchi says

    July 16, 2020 at 4:42 am

    5 stars
    Never tried or tasted karela veg with lentils. Recipe sounds great. Must be very unique in taste. Looks great

    Reply
  3. Jagruti's Cooking Odyssey says

    July 04, 2020 at 2:47 am

    5 stars
    I've seen my mum making karela sabji, but never seen this version. Adding lentils surely make this curry more nutritious. Looks good!

    Reply
  4. Priya Srinivasan says

    July 04, 2020 at 2:34 am

    5 stars
    Pittlai looks totally tempting sandhya!!! My mouth is literally salivating as i read thru the recipe, such a comforting food la!!!

    Reply
  5. Sasmita says

    July 04, 2020 at 12:59 am

    5 stars
    WOW love this delicious sambar using Bitter gourd. I like the addition of chick peas for the texture of the sambar here. It must be tasted great with steamed rice

    Reply
  6. Padma Veeranki says

    July 03, 2020 at 5:57 pm

    5 stars
    If there is one vegetable that I hated as a kid and later crave to make it weekly once, that's bitter gourd...I make it slightly different...so, I have another bitter gourd recipe to try...Thanks for sharing!

    Reply
  7. sapana says

    July 03, 2020 at 5:19 pm

    5 stars
    For me, it is either bharva karela or chopped karela dry recipe. I have never cooked it any other way. This version with chana dal sounds quite interesting.

    Reply
  8. Jayashree T.Rao says

    July 03, 2020 at 11:41 am

    5 stars
    This is interesting one, bitter gourd and chick pea together. It looks a great way to make with bittergourd, nice recipe.

    Reply
  9. Mayuri Patel says

    July 02, 2020 at 2:47 pm

    5 stars
    A totally different kind of sambhar using bitter gourd and chickpeas. My hubby would be so happy if I were to make this curry for him as he loves bitter gourd. Freshly ground spice mixture makes it so creamy.

    Reply
  10. Uma Srinivas says

    July 01, 2020 at 10:28 am

    5 stars
    I love bitter gourd in any form... your kootu looks yummy and flavorful with spices and chickpeas.

    Reply
  11. Vandana says

    July 01, 2020 at 10:20 am

    5 stars
    Very interesting recipe Sandhya. I had never heard of it earlier but it sounds so delicious. I love bitter gourd and I love Chickpea so can't wait to try this recipe.

    Reply
  12. Seema Sriram says

    June 30, 2020 at 11:22 pm

    5 stars
    My husband and I love pavakkai pitla. It is something we always love to make for ourselves. So glad to see your recipe which is slightly different from mine.

    Reply
  13. Lata Lala says

    June 28, 2020 at 12:49 pm

    5 stars
    I have never heard of sambhar made exclusively with Bitter gourd. This is just amazing Sandhya. Adding chickpeas is a lovely idea too.
    This super helathy vegan stew is worth trying.

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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