Saturday, April 27, 2013
The recipe of Paavakkaai Pitlai has been hibernating as a draft since a very long time. Every time I wanted to publish it there was a festival waiting round the corner and hence I have been postponing the post till now. Today I am posting PAAVAKKAI PITLAI for Mr.Chandra who is an ardent follower of Chitra Amma's Kitchen.
Bitter gourd/ Paavakkaai - 2
Tamarind - a plum size ball
Split yellow pigeon peas/Tur dal - 1/2 cup
Turmeric powder - 1 pinch
Powdered jaggery - 1/4 tsp
Salt - 1 1/2 tsp
Curry leaves - a few
Ground nuts - 1 tbsp
Mustard seeds - 1/4 tsp
Sesame oil - 2 tsps
INGREDIENTS FOR THE MASALA
Bengal gram dal - 1 tbsp
Coriander seeds - 1 tbsp
Red chillies - 6
Cumin seeds - 1/2 tsp
Pepper - 1/2 tsp
Fenugreek seeds - 1 pinch
Asafoetida - 1 pinch
Grated coconut ( Fresh) - 2 tbsps
1. Heat 1/4 tsp of oil on medium flame and fry all the ingredients (except the coconut gratings) until it emanates a very pleasant aroma.
2. Now add the coconut gratings and fry for one more minute and switch off flame.
3. Allow the roasted ingredients to cool down and then grind them into a smooth powder.
4. Soak tamarind in warm water and extract a thick juice and keep aside.
5. Pressure cook the dal adding turmeric powder and 2 cups of water until three whistles.
6. Wash and quarter the bitter gourds lengthwise and slice them into medium size pieces.
7. Heat the remaining oil in a kadai and add mustard seeds.
8. When the mustard seeds splutter add the ground nuts and fry till they crackle.
9. Add the curry leaves and the chopped bitter gourd and fry for three or four minutes.
10. Add the tamarind juice, salt and the jaggery powder.
11. Cook till the vegetable is done and add the cooked and mashed dal.
12. Add little water to the roasted and ground powder and make a paste.
13. Blend the masala paste and cook the Pitlai for few more minutes till all the ingredients blend well.
Enjoy the slightly bitter, sweet and spicy Paavakkaai Pitlai with steaming hot rice topped with a dollop of fresh ghee.