Add in the mustard seeds and dried red chillies. You are here: Home / RECIPES / LUNCH & DINNER / HOMEMADE / Pavakkai Thokku/ BitterGourd Pickle.
Meaning of Pitlai?? South Indian Tamil style recipe. Boil the bitter gourd with half a cup of water in a pressure cooker. The procedure is the same. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.This pavakkai poriyal / bitter-gourd stir-fry has to be one of the hands-down simple yet best recipes I have learnt from my in-laws place. She is a riot of a character and I loved her food a lot. mangai thokku recipe / grated mango pickle . Her bitter-gourd stir fry was never bitter but so flavorful and addictive. She was like a right hand lady to my husband’s grandmother Sinthayamma.
She always, always cooked with Indian shallots and onions were never a substitute for her. But some people may not like the sweetness, especially when we want to mix with hot rice.In our home we season first (mustard seads, redchillie, curry leaves) and add either Koothu Kadalai (Dark color garbanzo beans) or Peanuts.
Even curry powder works well.Saute for a good 10-15 minutes on a low flame. Saute for a few seconds. Do not discard.Heat peanut oil in a pan (I prefer non-stick pan for making this dish) and add in the chana dal and urad dal.
Oct 8, 2016 - Collection of Indian recipes particularly recipes from Tamilnadu.
pavakkai pickle /bitter gourd pickle/ pavakkai urugai Very impressive pickle with tangy, spicy with a tinge of sweetness cuts off most of the bitterness from this humble vegetable bitter gourd. My in-laws had a cook called Naacha. Most of us may not like bitter gourd but if given as a pickle its a definite yes for all of us for sure. Roasted coconut will definitely add flavour to the Pitlai.In our house we use ground nuts along with bitter gourd. Drain the water and set aside. Add in the turmeric powder, salt and the kuzhambu milagai thool. If the seeds are hard, it is difficult for children and aged to chew the seeds. After pan fry dry, Used my coffee blender to a fine power. Keep it upI may have found a different way to make a paste of the spices. She came to them at a tender age of 8. I tried using half ripe Mango pieces instead of Tamarind and also a pinch of Garam masala with Sambhar powder and it came out good with no bitterness.Using mango and garam masala is a great idea and I will try this combination.
When I am making at home, I serve the water as a soup with a pinch of salt added (call it as shots – I drink it in one gulp as no one slurps on bitter-gourd water soup). She always cooked the stir-fry with lots of garlic, shallots and coconut. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. Add in the finely chopped onions, curry leaves and garlic. Another thing was that she boiled the bitter gourd first with some water and then used the boiled bitter gourd to cook the stir-fry. Pavakkai Pakoda is a deep fried snack made with Pavakkai (Bitter Gourd), Gram flour and other spices.
Low flame is key for the veggies to get roasted and take on a golden colour. Yes. We can use bittergourd with seeds (especially the small one) if it is tender. Wait for the pressure in the cooker to settle naturally.
Then we fry the pavakkai in oil and then put tamarind juice.This is a tradiitonal Brahmin cookery dish. Only difference is in Pitlai, more vegetables are used and look like kootu. Tangy & Spicy bitter gourd chutney with Indian spices. She would discard the water saying “kasappu ellam thannila poyirumunga”… meaning all the bitterness will go away in the water.
Everything in the pan should be well roasted and golden.Now add in the fresh shredded coconut and mix well to combine.Bitter gourd stir-fry / pavakkai poriyal is ready.
If you don’t have “kuzhambu milagai thool”, use store bought Tamil style sambar powder. She came to them at a tender age of 8. Serve hot with rice.Pavakkai Poriyal Recipe, Bitter Gourd Stir-Fry Recipe – Recipe for Pavakkai Poriyal made with the addition of coconut. I will also try the same.I tried it out and got so many compliments from my family! Naacha left us (she is in her 80’s now) / retired after Vinodh’s grandmother passed away a few years back.
It has a very distinctive taste, hence it’s quite popular. And it is an excellent side for many recipes. You can serve the water as a soup.
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