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Bitter gourd Recipe/ Bitter gourd pitlai

March 13, 2010 by PadhuSankar 76 Comments

This is a very common dish in my house. You might all be knowing the health benefits of bitter gourd (karela in hindi). It is an excellent source of vitamin B1, B2, B3, C, magnesium, folic acid, zinc, phosphorous, manganese, and has high dietary fiber. It is used in treating diabetics and is also a blood purifier. Combined with brown chick peas and tur dal, it is very tasty and you will not feel the bitterness. In authentic recipe, we use only brown chick peas but you can add any bean seed of your choice. Today we will learn how to make bitter gourd pitlai/pavakkai pitlai following this easy recipe with step wise pictures.

Bitter gourd pitlai-pavakkai pitlai

Bitter Gourd Pitlai-Pavakkai Pitlai


Bitter Gourd Pitlai-Pavakkai Pitlai

 Prep Time : 10 mins (excluding soaking channa time)

 Cook Time : 30 mins 
 Serves: 4
 Recipe Category: Kuzhambu
 Recipe Cuisine: South Indian-Tamil Brahmin

   Ingredients needed

   Bitter gourd – 2 medium size
   Tur dal – 1/3 cup (measuring cup)
   Brown channa /garbanzo beans- 1/4 cup
   Tamarind – small gooseberry sized ball
   Salt – as required

   Roast and Grind (pitlai masala/powder)

   Oil -1 tsp
   Coriander seeds -1 tbsp
   Bengal gram/channa dal/kadalai paruppu – 1 ½ tsp
   Red chillies – 3-4
   Raw rice -1/2 tsp
   Coconut (grated) -1/4 cup

   For the seasoning

   Oil -2 tsp
   Mustard seeds – 1/2 tsp
   Fenugreek seeds/vendhayam- 1/2 tsp
   Hing/asafoetida – a pinch
   Red chilli -1
   Curry leaves – 2 sprigs

   For Garnishing

   Coriander leaves finely chopped -2 tbsp

Preparations


Heat a tsp of oil, fry coriander seeds, bengal gram, red chillies and raw rice. When dal turns slightly brown, add the coconut and fry well. After it cools, grind it to a smooth paste adding little water and keep it aside. If you use decicated coconut, you can powder the masala (do not add water) and store it in the refrigerator for a week.

Soak brown channa in water overnight or for 5-6 hours and pressure cook for 3 whistles or until soft.

Cut bitter gourd into rounds. You can use the seeds if they are tender otherwise discard it.

Pressure cook tur dal  for 3 whistles. Once the pressure subsides, open the cooker and mash the dal well. You can keep the brown channa (kondai kadalai) and bitter gourd in a small cup along with tur dal and pressure cook for 3 whistles.

Soak tamarind in 1 1/2 cups of warm water and extract its juice. Discard the pulp.

Now we have the pitlai paste, cooked dal, channa, bitter gourd and tamarind extract ready. Now we will proceed to the method.

pavakkai pitlai

Method

Heat 2 tsp of oil, add mustard seeds, when it splutters, add fenugreek seeds, red chilli, asafoetida, curry leaves. Then add tamarind extract.

how to make bitter gourd pitlai

Add the cooked bitter gourd and channa.

Boil on medium flame until the raw smell of the tamarind goes.

Then add cooked tur dal, ground paste along with half a cup of water.

Cook for 3-4 minutes on medium flame until everything gets blended well. Garnish with coriander leaves and serve hot with rice. The consistency should be thicker than sambar.

pavakkai pitlai recipe

It is a very tasty and healthy accompaniment for rice.

Tips to remove bitterness from bitter gourd – If needed, after cutting the bitter gourds, add a little salt and keep it aside for 5 minutes. Then squeeze out the water to remove the bitterness of the vegetable though it is not necessary for this recipe.

Tips to save energy– While you pressure cook tur dal, keep bitter gourd and chick peas in a small vessel along with it. In this way, you can pressure cook all the three in one go and save time and fuel.

Tur dal should be cooked to a mush. If required, you can soak tur dal in hot water for 15-20 minutes before pressure cooking. By doing this tur dal gets cooked well and we can also save fuel.

Bitter gourd Recipes

Bitter gourd Curry 

Bitter gourd chips

Stuffed Bitter gourd 

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Filed Under: Sambar varieties, Uncategorized Tagged With: Bitter gourd, legumes, Protein Rich Recipes, South Indian recipes, Tamil Brahmin recipes, Uncategorized




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Reader Interactions

Comments

  1. Madhuri

    March 14, 2010 at 4:14 pm

    Adding channa looks delicious.awesome

    Reply
  2. Sranj

    March 14, 2010 at 4:15 pm

    Wow.. Padhu..
    As usual.. the artist and the culinary expert!!!
    You have a perfect balance…

    Reply
  3. Sushma Mallya

    March 14, 2010 at 4:36 pm

    your the best in vegetable carving,everytime i see a new thing only…very creative…

    Reply
  4. Gita

    March 14, 2010 at 5:15 pm

    new dish with bittergourd…awesome presentation as usual Padhu 🙂

    Reply
  5. Rachana Kothari

    March 14, 2010 at 6:10 pm

    A delicious dish! I really loved the F1 car you made out of bitter gourd… so creative and beautiful Padhu:)

    Reply
  6. Aruna Devi

    March 14, 2010 at 6:22 pm

    Nice pic..Captured gud….Adding brown channa…delicious…

    Reply
  7. Deepa G Joshi

    March 14, 2010 at 6:43 pm

    wow, what a lovely presentation as always..too good.

    http://www.foodlyrics.com

    Reply
  8. indosungod

    March 14, 2010 at 7:03 pm

    Looks really good. Never tried addding chickpeas to bitter gourd but I can imagine the combined taste.

    Reply
  9. PJ

    March 14, 2010 at 7:16 pm

    this is a very new and creative recipe for me.. never heard of bitter gourd pitlai.. looks yummy and love your presentation as always!

    Reply
  10. Ushnish Ghosh

    March 14, 2010 at 9:17 pm

    Dear Padhu
    The photograph is awesome and very well composed.!!! I love bitter gourd. I shall certainly try this recipe when I am back home.
    Can you imagine , yesterday I was hunting Milan for Karela and finally got 3 of them ( one semi ripe) ( along with green chili and Okra).

    Now guess what I am going to do with it in my Fake kitchen!! I will soak the karela ring in salt, crisp fry and use it as Piza topping with added Parmesan, ( Piza I will buy from the shop near by..ha ha)
    By the way , if you love karela , try it on piza, make it bit soury and crisp fry)
    Happy cooking

    Reply
  11. Latha

    March 14, 2010 at 10:21 pm

    Pitlai looks very yummy and healthy too. Love the decoration.

    Reply
  12. kothiyavunu

    March 14, 2010 at 10:36 pm

    As usual lovely presention and nice recipe..Love anything with bittergourd.

    Reply
  13. Hamaree Rasoi

    March 15, 2010 at 2:56 am

    What a wonderful presentation of the Bittergroud..
    Would love to try it out very soon.

    Deepa

    Reply
  14. Swathi

    March 15, 2010 at 4:19 am

    Padhu,
    Pavakai pitali with chickpeas looks really good. It is good that chick peas travelling pavaki truck.

    Reply
  15. Tina

    March 15, 2010 at 4:22 am

    Nice presentation dear…

    Reply
  16. Pavithra

    March 15, 2010 at 4:31 am

    The bitter gourd vehicle looks cute and wonderful. Nice recipe too !!!

    Reply
  17. Sonia (Nasi Lemak Lover)

    March 15, 2010 at 4:31 am

    I love how you present this dish!Lovely!

    Reply
  18. chitra

    March 15, 2010 at 7:18 am

    We to make bitergourd pittlai.
    liked your template very much.
    see you
    chitra

    Reply
  19. Ms.Chitchat

    March 15, 2010 at 8:46 am

    The perfect pitla. Loved the presentation, very artistic and professional.

    Reply
  20. AMA's AnythingVegetarian

    March 15, 2010 at 10:54 am

    One of my favorites.Its been a longtime.Thanks for reminding.I should try your version with chick peas.

    Reply
  21. Shri

    March 15, 2010 at 12:42 pm

    Looks totally delish,Padhu!

    Reply
  22. Valarmathi

    March 15, 2010 at 12:45 pm

    Nice recipe, looks yummy. Love that bitter gourd vehicle.

    Reply
  23. Aruna Manikandan

    March 15, 2010 at 1:56 pm

    Pitlai looks healthy and delicious….

    Cute presentation 🙂

    Reply
  24. Latha

    March 15, 2010 at 2:47 pm

    Nice recipe…lovely presentation as always :).

    Reply
  25. Happy Cook

    March 15, 2010 at 3:39 pm

    The curry looks really yumm, but have to admit this is not my fav veg. Always hated when i was a child as mom uused to tell eat this eat this, as it is so good for you.

    Reply
  26. sneh

    March 15, 2010 at 4:06 pm

    great recipe, and i like the way you present your recipes! 🙂

    Reply
  27. R

    March 15, 2010 at 4:48 pm

    nice recipe collection u have here padhu. this recipe is really unique, will definitely try it. will also follow u and add u to my blogroll 🙂

    Reply
  28. Babli

    March 15, 2010 at 7:04 pm

    Wonderful presentation. I liked the bittergourd vehicle very much. You are really very creative. Thanks for this wonderful recipe.

    Reply
  29. Cham

    March 15, 2010 at 8:28 pm

    I adore pitlai and ur chart 🙂

    Reply
  30. Dolly

    March 16, 2010 at 12:24 am

    Dear Padhu, What an awesome presentaion..Ur an expert in vegetable carving…In fact you have spoiled us with ur creative and unique presentation that I look fwd to seeing what you are going to make everytime I visit you…

    This karela recipe is new to me..but since I love bitter gourd in any form..this recipe has been bookmarked.

    Reply
  31. Gita

    March 16, 2010 at 2:23 am

    Dear Padu…I have not yet seen any other alternatives for agave nectar..may be you can try substituting any sugar-free substitutes or honey…hope this clarifies your doubt 🙂

    Reply
  32. Gouri Guha

    March 16, 2010 at 4:55 am

    A new dish,will try it. Nice pics with your lovely presentation…as usual.

    Reply
  33. J

    March 16, 2010 at 10:06 am

    love ur presentation..wonder how u get such innovative ideas

    Reply
  34. ~ Lopa

    March 16, 2010 at 11:20 am

    Thanks for dropping by at my blog and commenting.
    i loved your way of presentation…. and all those vegetable cravings… omg…you are so talented… every pic on your blog has a different story…amazing.

    Reply
  35. alwayswinner786

    March 16, 2010 at 11:45 am

    Recipe is unique and healthy. I love the use of spices in bitter gourd and I must say that little cart carrying channa is awesome.

    Reply
  36. sangi

    March 16, 2010 at 12:06 pm

    Luv bit.gourd in any form.this dish is new 2 me..shld giv it a try wen i buy bit.gourd next time.tnx a lot for sharing dear

    Reply
  37. vidhas

    March 16, 2010 at 4:14 pm

    I love pittali. Looks tempting. Awesome presentation.

    Reply
  38. Gulmohar

    March 16, 2010 at 4:18 pm

    Can't stop saying about your presentation..excellent 🙂

    Reply
  39. Swetha

    March 16, 2010 at 4:48 pm

    Bitter gourd is my hubby's fav so, I am going to try this. Thanks Padhu for sharing this recipe with a new twist! And always a creative eye for decoration. Did you learn cutting and carving somewhere or got it naturally?

    Reply
  40. Chitra

    March 16, 2010 at 9:28 pm

    this looks great and i love your paragraph on the nutrition.

    Reply
  41. Balakrishna Saraswathy

    March 16, 2010 at 11:38 pm

    I always go nut when it comes to bitter-gourds…just simply like it in any form..looks too mouth-watering..

    Reply
  42. Aparna

    March 17, 2010 at 5:56 am

    what a luvly presentation!!!!..Super!!!!!!

    Reply
  43. Unseen Rajasthan

    March 17, 2010 at 11:00 am

    Nice Recipe !!

    Reply
  44. Hari Chandana

    March 17, 2010 at 12:39 pm

    First time here… Wonderful recipe.. lovely blog.. 🙂

    Reply
  45. Siddhi S

    March 17, 2010 at 6:59 pm

    wow nice dish with bttergourd…yummy

    Reply
  46. Katy ~

    March 17, 2010 at 7:05 pm

    I am not familiar with this gourd, but I do love most squashes. I would certainly love to try it as it sounds and looks delicious!

    Reply
  47. Panchpakwan

    March 17, 2010 at 9:55 pm

    Very nice presentation…

    Reply
  48. Daisy Blue

    March 18, 2010 at 12:02 am

    Never added chick peas ..new to me…

    Reply
  49. Malar Gandhi

    March 18, 2010 at 2:29 pm

    Wonderful combo, looks tasteee:)

    Reply
  50. PranisKitchen

    March 18, 2010 at 9:52 pm

    nice presentation

    Reply
  51. PranisKitchen

    March 18, 2010 at 9:53 pm

    nice presentation

    Reply
  52. Yasmeen

    March 19, 2010 at 2:34 am

    Love the cute little karela craft 😀

    Reply
  53. பித்தனின் வாக்கு

    March 19, 2010 at 7:40 am

    day before yester day, i also put this same bitterguard pitalai. in my blog. but i didt add grains.

    Reply
  54. Ammu Madhu

    March 24, 2010 at 11:31 pm

    i am going to steal this presentation:)amazing pitlai.

    Reply
  55. my kitchen

    April 2, 2010 at 5:32 am

    Never tried bitter gourd like this,looks really delicious.

    Reply
  56. Ramya

    May 26, 2011 at 6:46 am

    this recipe is cool.. i made it and for the first time i loved bittergourd.. i never used to have it whatever the case may be… my husband too liked it so much.. Also, to reduce the bitterness further, i added a little vellam (jaggery) to it. that enhanced the teste as well.. 🙂 You can try that as well. Thanks for the recipe!

    Reply
  57. Shobha Krishnan

    August 18, 2011 at 11:51 am

    Love pitlai and wanted to try out something different and stumbled upon your site – Great Recipe!!

    Reply
  58. Priya Gurusamy

    November 22, 2012 at 8:04 am

    new way of cooking bitter gourd with channa. looks awesome and nice vegetable carving.

    Reply
  59. vidhya venkatachalam

    May 23, 2014 at 11:33 am

    Padhu what is the basic difference between pavarkai pitlai and pavarkai araichu vitta sambar.The grinding ingredients are almost the same.You have added brown channa, other than that I dont find any difference between the two.Always had this doubt whenever i see pitlai and arichu vitta sambar.Can u pls clear this doubt? My grandmother used to add pepper along with the grinding ingredients.

    Reply
    • Padhu Sankar

      May 24, 2014 at 6:55 am

      Pitlai is between kootu and sambar. It is thick like kootu nor a little runny like sambar, the consistency is in between the two. Though the ingredients are more or less the same, taste is different. You can add pepper if you like the flavor.

      Reply
    • vidhya venkatachalam

      May 24, 2014 at 8:50 am

      Thanks for the reply.Your site is very useful and I tried some of the recipes and they came out very well.Thanks once again

      Reply
  60. subbarayan.K.R

    September 26, 2014 at 1:51 pm

    u r wondeful cook. I have been inspired to cook after ur blog. thanx. My wife adds ground nut in place of kadalai. I am going to try with kadali as my duaghter loves it. Thanx for tips- uncle subbarayan

    Reply
  61. shobha arvind

    November 13, 2014 at 2:29 am

    Wonderful recipe and amazing presentation . Shud we add salt along with tamarind extract ? What about sahar powder to be added or no ? Kindly clarify

    Reply
    • Padhu Sankar

      November 13, 2014 at 9:25 am

      Thank you so much Shobha for liking the recipe. You can add salt after adding tamarind extract. There is no need for sambar powder for this recipe. The pitlai podi or masala is enough.

      Reply
  62. D Rags

    November 5, 2015 at 12:04 pm

    Great recipe Padhu… but you seem to have missed adding bitter gourd in your list of ingredients?

    Reply
    • Padhu Sankar

      November 5, 2015 at 1:55 pm

      Thank you so much. So nice of you. Very rarely it happens. I have updated it now.Yes, it is a very good recipe. Do try it.

      Reply
  63. Sundar Mascot

    December 25, 2015 at 10:43 am

    Tips to remove bitterness…..if we add chouchou or similar soft vegetable in reasonable quantity (10—15%) then bitterness gets diluted without harming the taste or nutrition and chouchou mingles nicely into the pitlai……using excess salt and squeezing out the juice will defeat the very purpose of enjoying pavakkai……please try this out and if you like it pl post your comments……I made pavakkai pitlai as per your recipe and it tasted great…..I used exactly the same paste that I made while making thakkalikkai koottu…..perfect….superb recipe…..both of them using the same paste……wow…great…..thanks

    Reply
  64. Anand Vaidyanathan

    July 15, 2016 at 8:09 pm

    Padhu, Thanks a lot for an awesome recipe. A suggestion if you feel it will help new cooks – you could include that soaking the channa 5-6 hours/overnight in the prep time. I was a bit surprised to see that after seeing the 10 mt prep time. Fortunately, I had 5-6 hours. Hope this will prepare cooks with less/experience or occasional helpers. Yous site is Awesome and our go to for daily cooking! Thanks

    Reply
    • Padhu Sankar

      July 16, 2016 at 10:52 am

      Glad you loved the recipe. I have mentioned the preparation time excluding soaking channa. As this is an old post, I have not mentioned that. Will update it. Thanks a lot for your suggestion and also for liking my website.

      Reply
  65. SANGEETHA SR

    April 18, 2017 at 9:17 am

    Thank u mam for d wonderful receipt,it was delicious

    Reply
  66. unixguru88

    May 24, 2019 at 6:59 am

    Followed this as it is the first time and it turned out bitter. The second time, instead of pressure cooking the bitter gourd, I sauted it a bit in oil and then added tamarind extract and allowed the bitter gourd to cook in tamarind extract. it was perfect with just the right amount of bitterness. I also added jackfruit seeds along with bitter gourd and channa. Tasted delicious.

    Reply
  67. S

    February 25, 2020 at 9:28 am

    As usual padhu wonderful.

    Reply
  68. Jayasathya

    April 9, 2020 at 6:24 pm

    I am a big fan of your recipes from beginner to good cook u made me become one … tried this one today and turned out awesome

    Reply
  69. Ramakrishnan Subramanian

    May 23, 2020 at 3:05 am

    Dear Padhu
    Your receipts were really useful particularly in this lockdown period. Me and my wife did many exploration with your help. This pitkai preparation, has made us buy Pakarkai which we never used to do earlier. Thanks and all the best for such a great yeoman service.

    Regards

    Reply
  70. UMA SUBRAMANIANN

    October 4, 2021 at 7:20 am

    Thank you so much for the wonderful recipe. Today I made this as per your recommendations. It came out really so good. I just loved it.

    Reply
  71. Raj

    April 17, 2023 at 5:08 am

    Super recipes, you a Guru for every housewife. 1 in 10 million probably like you.

    Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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