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Pavakkai Sambar | Bitter Gourd Sambar | Karela Sambar
Aruna
Pavakkai Pitlai is a thick bitter gourd sambar that tastes great with rice and ghee.
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Accompaniment
Cuisine
Indian, Kerala, Tamil Nadu
Servings
4
People
Ingredients
1x
2x
3x
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.
Keyword
Bitter Gourd Sambar, Karela Sambar, Pavakkai Pitlai
Tried this recipe?
Do let me know how you liked it
@aahaaram
or tag
#aahaaram
!