Bitter gourd Pitlai | How to make Bitter gourd Pitlai

By krishnakumari m  |  15th Sep 2016  |  
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  • Bitter gourd Pitlai, How to make Bitter gourd Pitlai
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About Bitter gourd Pitlai Recipe

Bitter gourd Pitlai is a well known gravy dish in Tamil Nadu cooked with lentils and vegetables.

Bitter gourd Pitlai is an authentic dish which is perfect to serve on all occasions. The Bitter gourd Pitlai is delicious and has an amazing aroma. Bitter gourd Pitlai by krishnakumari m will help you to prepare the perfect Bitter gourd Pitlai in your kitchen at home. Bitter gourd Pitlai needs 20 minutes for the preparation and 25 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Bitter gourd Pitlai. This makes it easy to learn how to make the delicious Bitter gourd Pitlai. In case you have any questions on how to make the Bitter gourd Pitlai you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like krishnakumari m. Bitter gourd Pitlai will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Bitter gourd Pitlai

Ingredients to make Bitter gourd Pitlai

  • Fresh Bitter gourds : 2
  • Toor Dhal : ¾ cup
  • tamarind : Lemon sized
  • jaggery : 1 tsp grated
  • curry leaves : A few
  • mustard seeds and Cumin seeds : for tadka
  • Haldi(turmeric Powder) : A pinch
  • hing : A pinch
  • oil – 2 tbsp
  • salt : As per taste
  • Urad dhal (black gram) : ½ tsp
  • chana Dhal (Bengal gram) : ½ tsp
  • Dhania (coriander Seeds) : 1tsp
  • Red Chillies : 5-6
  • pepper Corns : 7-8
  • Grated coconut : ½ cup

How to make Bitter gourd Pitlai

  1. Pressure cook toor dhal and keep aside.
  2. Soak tamarind in water and extract the juice of it.
  3. For the paste dry roast Urad Dhal, Chana dhal, Dhania, Pepper and coconut
  4. Now grind all these ingredients into a thick paste adding little water.
  5. In a pan add 2 tsps of oil and add the bitter gourd pieces and shallow fry them. If you prefer using more oil then you can deep fry bitter gourd pieces until they turn brown and crispy.
  6. In a vessel pour the tamarind juice, add salt, turmeric powder and the ground paste and bring it to boil. See to it that the paste gets sinked into the tamarind juice well. This helps in elimination of raw smell of tamarind.
  7. Add the mashed boiled dal into this mixture and bring to boil and simmer for few minutes
  8. Prepare the tempering by heating the oil and adding mustard and cumin seeds, followed by hing, curry leaves and broken recd chillies
  9. Add the tempering to the dal and mix well. Serve with hot rice

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