Pavakkai pitalai

Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 2 large - pavakkai/bitter gourd (cut in circles with the centre pith removed)
  • 1/2 cup - chickpeas/garbanzo beans (soaked overnight and cooked)
  • size of lime - tamarind
  • 1 cup - cooked red gram dal/tur dal
  • 1 tsp - mustard
  • 1 tsp - black gram dal (urad dal)
  • a few - curry leaves
  • a few - cilantro
  • 1/2 tsp - asafoetida
  • salt to taste
  • 2 tsp - jaggery/brown sugar
  • to grind: 2 tsp - coriander seeds
  • 1and1/2 tsp - Bengal gram dal/channa dal
  • 1 tsp - black gram dal
  • 4-5 - red chillies
  • 1/4 cup - grated coconut

How to Make Pavakkai pitalai

  • Fry in a tsp of oil the ingredients that are to be ground and grind to a paste.
  • Wash and cut the pavakkai.
  • Dissolve the tamarind in water and extract the juice.
  • Cook the vegetable in the tamarind water, adding half a tsp of sambar powder, asafoetida and salt.
  • Add the chickpeas when the vegetable is half cooked and continue to boil it until the pavakkai is cooked.
  • Now add the ground paste and cooked dal and continue to boil until the sambar thickens.
  • If needed, a little bit of rice flour can be dissolved in water and added to make the pittalai thick.
  • Add the jaggery/brown sugar and mix well.
  • Season with mustard seeds, urad dal, curry leaves and asafoetida.
  • Garnish with cilantro and serve hot with rice.
  • Recipe courtesy: My Cooking Journey