Feb 21, 2013

BITTERGOURD PITLAI

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         I watched Bittergourd Pitlai in a cookery show by Menurani Chellam. 

I tried Bitter gourd Pitlai because I got bored of doing Bitter gourd Puli kulambu, Bitter gourd fry, masala. For a change I prepared this. It turned out well.


INGREDIENTS

BITTER GOURD
1
BLACK CHANNA
1 Tbsp
COOKED TOOR DHAL
¼ Cup
SAMBAR POWDER
1 Tsp
TURMERIC POWDER
½ Tsp
TAMARIND
A Small Lemon size
SALT
To Taste

To Roast & Grind
COCONUT
2 Tbsp
CORIANDER SEEDS/POWDER
1 Tbsp
URAD DHAL
1 Tbsp
CHANNA DHAL
½ Tbsp
DRY RED CHILLY
2 - 3

To Temper
MUSTARD SEEDS
¼ Tsp
ASAFOETIDA
A pinch
OIL
1 Tsp

STEP BY STEP PICTURES

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In a kadai dry roast the items given under the table. Powder it to a smooth paste by adding water. (No need to roast the Coconut, just add before grinding).

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Pressure cook the Channa,Bitter gourd.

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Extract Tamarind juice.

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In a kadai heat oil add the items given under " To Temper " table. You can use 1 dry Red Chilly for Tempering (Optional). Pour the Tamarind juice & add Sambar powder.

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Allow it to boil & add Salt.

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Add the Cooked Toor dhal,Turmeric powder.

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Pour the grounded mixture & boil it for 5 mins. Then add the boiled Channa,Bitter gourd. When oil separates out switch off the flame.

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Transfer to a serving bowl.

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Top up with Ghee if needed .Enjoy with hot rice.

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