Pavakkai Pitla | Bittergourd Curry | Karela Curry

Pavakka | Karela | Bittergourd ....a wonder vegetable! And thankfully all three of us LOVE this in all its glory! Known for its health benefits, we try to indulge in Karela as often as possible! Pavakkai Pitla is a traditional Palakkad Cuisine and tastes delicious with Pappadams, Steamed Rice and Dry sabzi like Vazhakkai Maikuvarrati | Raw Banana Sabzi , Cabbage Carrot Peas Thoran...

Ingredients:
3 Pavakka | Karela | Bittergourd, medium size
Lemon size Imli | Tamarind extract
Chick Pea size Compounded Hing | Asafoetida
1 cup Toor Dal
1 tsp Channa Dal
1/2 tsp + 1/2 tsp Haldi | Turmeric Powder
1 tblsp Dhania | Coriander Seeds
1 tsp Kali Miri | Black Pepper
1/2 tsp Jeera | Cumin Seeds
1/4 tsp Black Til | Sesame Seeds
2 Sukhi Lal Mirch | Dried Red Chilli
1 tblsp Fresh Coconut, grated
2 sprig Kadhi Patta | Curry Leaves
1/2 tsp Rai | Mustard
1/2 tsp Urad Dal
1/2 tsp + 1/2 tsp Oil
To taste Salt

Method:

• Wash and pressure cook the Toor Dal for 4 whistles. Keep the cooked Toor Dal aside.
• Wash and dry the Karela. Discard the tip and the stem portion. Cut into thin roundels and keep aside.
• In a fying pan, heat 1/2 tsp oil and add dhania, black pepper, jeera, black til, dried red chilli and channa dal. Roast till the channa dal changes to a nice golden brown colour. Switch off the gas and add the grated coconut and mix well. Transfer to a plate to cool.
• Once all the fried spices are cool, grind them to make a smooth paste by adding very little water. Transfer this paste to the cooked Toor Dal vessel.
• In a vessel add the Imli extract and the karela roundels. Keep the vessel on high flame. The vessel capacity should be that of 1 liter.
• Add haldi, hing and salt. After the curry comes to a boil, reduce the flame to medium and cook for 4 minutes or till the Karela roundels become soft and are cooked.
• Add the cooked Toor dal and the masala paste and mix well. Add water as per required consistency. It should be like Sambhar consistency.
• After the Pavakkai Pitla comes to a boil, switch off the gas.
• In a small frying pan heat the remaining oil and splutter the rai, urad dal and curry leaves. Add this tempering on top of the Pavakkai Pitla.
• Serve this with Steamed Rice, Papaddams and any mildly spiced dry sabzi like Vazhakkai Maikuvarrati, Cabbage Carrot Peas Thoran. Potato Podimas, Thurivina Vazhakkai Thoran...

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.