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.
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.
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.
Pavakkai Pitlai https://www.themagicsaucepan.com/main-course/kuzhambu/brinjal-pitlai-kathirikai-pitlai