Pavakkai Sambar | Bitter Gourd Sambar | Karela Sambar
Pavakkai Pitlai is a thick bitter gourd sambar that tastes great with rice and ghee.
Ingredients
- 200 gms Bitter Gourd, Karela, Pavakkai (~ 2 x 6" pieces)
- 1/3 Cup Tuvar Dal (~60 gms)
- 1 tbsp Tamarind Pulp
- 1/4 tsp Turmeric Powder
- Salt to Taste
For the Ground Paste
- 1 tbsp Chana Dal
- 1/2 tsp Pepper
- 2 tbsp Coriander Seeds
- 3 tbsp Grated Coconut
- 2-3 Red Chillies
- 1 tsp Oil (~Coconut Oil Preferred)
For Tempering
- 1 tsp Oil (~Coconut Oil Preferred)
- 2 Red Chillies
- 1 tsp Mustard Seeds
- 6 to 8 Curry Leaves
- 1 Large Pinch Asafoetida
Instructions
Cooking the Dal
- Wash the tuvar dal well and pressure cook in 3/4 cup water till it is cooked.
- Mash the tuvar dal and set aside.
Preparing the Pavakkai | Bitter Gourd
- Cut the bitter gourd vertically in half.
OR
Cut the bitter gourd into rings. - Discard the seeds.
- If you want to reduce the bitterness, soak the cut gourd slices in some salted water for 15 minutes. I did not as I enjoy the bitter flavour.
- Set aside.
Making the Spice Paste
- Heat the oil and add the chana dal. Fry till light golden brown.
- Now add split red chillies and pepper corns.
- Stir-fry for a few seconds till the red chillies start to darken.
- Add the coriander seeds and stir-fry for 1 minute.
- Add the grated coconut and stir-fry for a few seconds.
- Turn off the heat and transfer the spice mix cool.
- Grind to a fine paste with some water and set aside.
Making the Sambar
- In a heavy-bottomed vessel, heat 1 tsp oil.
- Add the gourd pieces and stir-fry for 2 to 3 minutes.
- Add turmeric, tamarind paste, and 1/4 cup water.
- Cook the bitter gourd pieces till they soften a bit.
- Add the ground spice paste and mix well.
- Add the mashed tuvar dal, salt and some water, if required. The consistency should be thick but flowing
- Cook till the bitter gourd sambar starts to simmer. Turn off the heat.
- In a heavy ladle, heat 1 tsp oil.
- Add mustard seeds and wait till they crackle.
- Add red chillies, curry leaves, and asafoetida; and stir-fry for a few seconds.
- Add the tempering to the Pavakkai Pitlai and mix well.