Home VegetarianSouth Indian Pagarkai Pitlai

Pagarkai Pitlai


1/2 cup whole bengal gram
1 small lemon sized ball of tamarind
1 cup sliced bitter gourd
1.2 tsp turmeric powder
1 tsp salt to taste

Ground to a paste
3 tbsp grated fresh coconut
3/4 tsp cumin seeds
4-5 baby onions, peeled
3 dried red chillies
1/4 cup water

1 tsp oil
1/2 tsp mustard seeds
1 tsp husked black gram
1 sprig curry leaves

1. Wash gram and soak in 1 cup water for 8 hours. Drain gram and rinse well. Place gram in a pressure cooker with 1 cup water. Cook under pressure for 5 minutes.
2. Soak tamarind in 1 1/2 cups water for 10 minutes. Extract juice and discard pulp.
3. Place tamarind juice, bitter gourd, turmeric powder and salt in a pan over moderate heat and bring to boil. Lower heat and simmer for 8-10 minutes, stirring occasionally, till the raw aroma of tamarind disappears and gourd is tender.
4. Mix in cooked gram and ground paste. Simmer for another 5 minutes, stirring occasionally, till well blended.
5. Heat oil for tempering in a small pan over moderate heat. Add remaining ingredients for tempering in the order given. When mustard seeds splutter, pour contents of pan into pitlai.

Serve hot with rice.

You may also like

Leave a Comment