Pavakkai Pitlai Kuzhambu -- Bitter gourd also known as Pavakkai is cooked in a tamarind lentil based curry with freshly ground coconut masala and chickpeas. It is a type of sambhar that is so common at a tambrahm home. An authentic recipe from my family.
Kuzhambu, any kind, is one of the quintessential dish in a South Indian meal. I have said this so many times in this space yet I feel it is not emphasized enough. We cannot afford a formal / traditional meal without it. And, there are so many categories with hundreds of variations in each. Each region, each community has its own creations.
When it comes to the tambrahm dishes, the base is the tamarind sauce with some veggies in it. Then it is thickened either with dal or ground coconut and spice paste or sometimes both. The amount of tamarind and the freshly ground masala paste, gives the contrast and distinction to each variety. One such variant is the Pitlai. One of the most delicious traditional dish of the Tamils.
It is said that this dish actually originated from the Thnajavur marathi speaking community. That is just speculation.
The authentic pitlai version is made with Bittergourd or eggplant / brinjal. You might find the Pitla recipe very similar to that of the araichuvitta sambar but the main difference lies in the amount of tamarind and the cooked dal used. It is less than what we use for sambar. Also the coconut is fried and slightly more in quantity which imparts a unique flavour to this particular dish.
Notes: The key to making a perfect pitla.
- Along with vegetables, boiled chickpea or peanut is used in Pitla. Use Bitter gourd or Brinjal to make this dish.
- The freshly ground masala is coarsely grounded. Do not smoothly process.
- Unlike kuzhambu or sambar, it is mildly sour.
- If you feel the bitter gourd is very bitter, add a teaspoon of powdered jaggery.
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Pavakkai Pitlai Kuzhambu -- Bitter gourd also known as Pavakkai is cooked in a tamarind lentil based curry with freshly ground coconut masala and chickpeas. It is a type of sambhar that is so common at a tambrahm home. An authentic recipe from my family.
- 1/2 cup white chickpeas, soaked overnight
- 1/4 cup toor dal - split yellow peas
- 20 grams tamarind block, soak this in a cup of warm water small lime size
- 1 tablespoon coconut oil
- 1/4 teaspoon mustard seeds
- 1/8 teaspoon fenugreek seeds
- Few curry leaves
- 2 dry red chillies
- A pinch of asafoetida
- 1 medium sized bittergourd
- Salt to taste
- 1.5 teaspoon coriander seeds | Dhaniya
- 1 teaspoon channa dal
- 1 teaspoon urad dal
- 2-3 dry red chillies
- 1/2 cup grated coconut
- Pressure cook the dal with turmeric powder and keep aside.
Extract tamarind juice from the soaked tamarind.
Meanwhile, fry the ingredients under to grind (except coconut) until they become golden brown. Then separately fry the coconut until it is golden brown. Grind the dal and chillies first, then add the coconut and grind this to a coarse paste with little water.
- Heat oil in a Kadai | Pan over medium high heat.Once the oil shimmers, add the mustard seeds and let it splutter. Then add the curry leaves, red chillies and fenugreek seeds, fry for a second.
Add the sliced bitter gourd or eggplants, fry them for a second. Then add the tamarind water. Add salt and allow it to boil until the raw smell goes off, for about 10 minutes.
Then add the ground paste and the cooked dal. Mix well and bring it to a boil. Add salt and 1 cup of water. Turn off the flame.
Finally garnish it with coriander leaves. Pitla will thikcen as it cools, so add extra warm water as needed. The consistency is thick but pourable.
Serving: This is served with white rice and ghee as a main course.
- You might find the recipe very similar to that of the araichuvitta sambhar and the main difference lies in the amount of tamarind and the cooked dahl used is less than what we use for sambhar.
- Also, the coconut is fried and slightly more in quantity.
- Grind the masala coarsely.
- Pitlai is very thick when compared to sambhar. So add very little water to the mixture.
Old post is updated and with new pictures.
lovely texture of this curry, will try
I amke with bittergourd and have to try this version soon. Looks very inviting
we are in arctic freeze here and this sambar would hit the spot
Wow what a delicious dish you have posted .. One of my favorite.. I drooling here
I thought pitlai is synonymous with paagarkai (bitter gourd). SO havent thought of trying with any other vegetable. Kathirikai pitlai sure sounds interesting...
One of my favorite sambhar. Mine is coming too but under different alphabet. 😉
We too have a pitalai version in our cuisine and bittergourd pitalai is my fav. I've got to try it with brinjal.Looks very tempting...
Awesome recipe Nisha. Love the brinjals in the sambar!! 🙂
Sounds absolutely delicious. I can have kathrikkai in any form and this one looks perfect..
OMG !..i am surely going to go crazy..its the beginning of marathon and already so many bookmarks!..this sambar looks absolutely amazing , very different.
Every day when enter your space I first bookmark the recipe and then commenting.:) what a wonderful choice of recipes. Thanks for sharing...
Ever since I started making these pitlais, I have been wanting to make it again..I love the spice powder that goes in..good one..
Brinjal pitlai is one of the very famous preparation in many Tambrahm kitchen. I make it very often as well and love it. wonderful choice for B 🙂
Looks very appetizing gravy there. I am sure egg plant lovers will enjoy it.
Brinjal Pitlai looks delicious and inviting. Such a comforting dish:)
Loved d clicks !! Pavakkai Pitlai is a favourite back home and this version with brinjals is very tempting
You know I'm going to bookmark and make it very soon, right??? What a yummy looking pitlai with eggplant, it looks absolutely delicious.
We make potato pitla but it is quite different from pitlai preparation. pitlai sounds quite flavorful and looks delicious. i think I would prefer bitter gourd pitali to brinjal one. I am one of those few bitter gourd lovers. 🙂
Brinjal curry looks very inviting.I love the first click ,it looks like a magazine cover,so elegant.
The pitlai sounds delicious and this home style gravy definitely falls under comfort food for any south Indian.
Anything cooked with chickpeas and brinjal makes me drool always, just finished my dinner but your pitlai makes me hungry again.