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Bittergourd Pitlai Yum
Bittergourd pitlay or pitlai is a spicy, tangy, slightly sweet and absolutely delicious side dish made with bittergourd, coconut (fresh grated and coconut milk), tamarind and jaggery.
Bittergourd Pitlai
Course side dish
Cuisine tamil
Prep Time
15 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • ½ cup Toor dal
  • 2 ~ 3 Medium Bittergourd, finely chopped
  • 2 ~ 3 tbsps Tamarind pulp
  • 1 Tomato Medium , chopped
  • 2 tsps Sambar powder
  • ½ tsp Turmeric powder
  • 1 tbsp jaggery Powdered
  • 1 tbsp Oil, divided
For the Spice Paste:
  • 6 chilies Dry Red
  • 1 tbsp Coriander seeds
  • ½ tsp Peppercorns
  • 1 tsp Chana dal (Bengal gram dal)
  • 1 tsp Urad dal (Black gram dal)
  • 2 tbsps Coconut Grated
Other Ingredients:
  • ½ tsp Asafoetida / Hing
  • 1 tsp Mustard seeds
  • 8 ~ 10 Curry leaves
  • To taste Salt
  • 2 tsps Ghee
  • 6 Cashews , halved
  • ¼ cup Coconut Milk
Course side dish
Cuisine tamil
Prep Time 15 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • ½ cup Toor dal
  • 2 ~ 3 Medium Bittergourd, finely chopped
  • 2 ~ 3 tbsps Tamarind pulp
  • 1 Tomato Medium , chopped
  • 2 tsps Sambar powder
  • ½ tsp Turmeric powder
  • 1 tbsp jaggery Powdered
  • 1 tbsp Oil, divided
For the Spice Paste:
  • 6 chilies Dry Red
  • 1 tbsp Coriander seeds
  • ½ tsp Peppercorns
  • 1 tsp Chana dal (Bengal gram dal)
  • 1 tsp Urad dal (Black gram dal)
  • 2 tbsps Coconut Grated
Other Ingredients:
  • ½ tsp Asafoetida / Hing
  • 1 tsp Mustard seeds
  • 8 ~ 10 Curry leaves
  • To taste Salt
  • 2 tsps Ghee
  • 6 Cashews , halved
  • ¼ cup Coconut Milk
Bittergourd Pitlai
Instructions
  1. Pressure cook toor dal until soft and mushy. Set aside.
  2. Make Spice paste: Heat 2tsp oil in a pan, add dry red chilies, coriander seeds, chana dal, urad dal and hing. Cook till the spices are fragrant and lightly change their color. Grind into a smooth paste along with grated coconut. Set aside.
  3. Fry the cashew nuts in 2tsp ghee and set aside for garnish.
  4. If desired, par boil the bittergourd until tender along with some yogurt or tamarind paste. This step is not required, but if you want to expedite the cooking process do this otherwise just proceed with the recipe.
  5. In a pan, combine bittergourd along with tamarind paste, 1cup of water, sambar powder, turmeric, salt and jaggery. Simmer on a low heat till the vegetable is tender.
  6. Add the tomato and the ground spice paste and simmer for couple more minutes. Add the cooked dal and simmer till well blended.
  7. In a small pan, add 1tsp oil and add the mustard seeds and curry leaves. When the mustard seeds start to splutter, add to the pitlay.
  8. Stir in the coconut milk and turn off the pitlay. Garnish with fried cashews. Serve hot with rice.
    Stir in the coconut milk and turn off the pitlay. Garnish with fried cashews. Serve hot with rice.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 61.

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