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Showing posts with label BITTER GOURD. Show all posts
Showing posts with label BITTER GOURD. Show all posts

Tuesday, March 20, 2012

Pavakkai Pitla | Bittergourd Gravy - Type 1 | Diabetic Recipe!

Pavakkai Pitla is very tasty sambar, I never knew this pitla until my mother in law told and taught me when she was here. I will be posting the traditional one, but this one I have changed a bit. I don't do anything for the bitterness as I just love the bitter taste in this. I had packed this for lunch to my hubby to office and everyone loved it.

Pavakkai - 4 nos
Black Channa /Karuppu Kadale - 1 cup
Soya bean - 1/2 cup
Tamarind water - 1 cup
Tomato - 1no
Toor Dal - 1/2 cup

For grinding masala
Onion - 1 no
Whole Dhaniya seeds - 2 tablespoon
Channa Dal/Kadale paruppu - 1 tablespoon
Urad dal - 1 tspn
Dry red chili - 3 nos(As per your spice levels)
Few curry leaves

Oil - 1 tablespoon
Mustard - 1/2 tspn
Curry leaves few

Preparation Method
Soak the dals overnite, pressure cook them with toor dal  separately upto 4 to 5 whistles.
Cut Pavakkai/Bittergourd into small pieces.
Heat a vessel, add bittergourd, tamarind water, tomato, a pinch of salt, turmeric and boil it.
In kadai, put 1/2 tspn oil, and fry all the ingredients under Masala grinding till slight brown.
Allow it to cool.
Grind to a fine paste with little water. Mash or whisk the toor dal with water.
Once the bittergourd is soft and cook, add the steamed dals, ground mixture, dal and allow it to boil well.

Season/Talipu with the above ingredients under seasoning.

Serve hot with steamed plain rice.

This recipe is going to Only South Indian event by Pari and Cooking with Love Granddad guest hosted by Shama started by Saraswathi Iyer.

Friday, March 2, 2012

Pavakkai Fry | Bittergourd Fry!

I love Pavakkai/Bittergourd, mostly I prepare Curry or Pitala with it, I had posted previously Pavakkai Urulai Curry. Then I remembered when I was working in ITC Office, they used to do this fry in the canteen, its so crispy and just perfect for Rasam or curd rice.

Pavakkai/Karela/Hagalkayi/Bittergourd - 4nos
Rice flour -2 tablespoons
Corn flour - 1 tablespoon
Red Chilli powder - 1/2 tablespoon
Peringayam/Hing/Asafotida - 1/4 tspn

Oil for shallow fry or deep fry.

Preparation Method
Wash and slice pavakkai (refer other names above) into circles, remove seeds or you can keep it.
Sprinkly rice flour, corn flour, red chilli powder, hing and salt. Sprinkle little water and  leave it for 10 mins.
Heat oil in a wok/Kadai, when its hot, drop them and deep fry till crispy golden brown.
Remove on a tissue paper and store in air tight container when its cool.
 Enjoy Pavakkai Fry with Samabar/Rasam or Curd Rice. You can also just munch with Coffee/Tea.

Saturday, March 28, 2009

Pavakka Uralai Stir Fry(Bitter Gourd Potato)

Pavakka (Bitter Gourd) Uralai(Potato) stir fry is very tasty and yet another different combination poriyal. Though Pavakka is bitter its very tasty.

Pavakka(Bitter Gourd) - 2 nos
Uralai(Potato) - 2 nos
Oil - 4 tspns
Karuvepilai(Curry leaves) - 10nos
Jeeragam (Cumin)- 1 tspn
Kadalaiparap / Uzhathamparap(Bengal gram/Urad dal) - 1/2 tspn
Mustard - 1/2 tspn
Green chilli - 3 nos or Red chilli powder - 1 tspn (as per ur taste) I have used green chilli.


Preparation method
Wash and cut Pavakka in round shape then remove seeds. Soak it with turmeric powder and little salt for half n hour.
Wash and peel the skin of Uralai cut into small cubes.
Heat a kadai, put oil, mustard allow it to splutter then add kadalaiparap n uzhathamparap wait till it turns brown. Add jeeragam, curry leaves and green chillies. Saute for few mins.
Add pavakka and uralai cook till soft. Keep stirring.
Add little oil and salt and fry well. Once its cooked well.

Pavakka uralai stir fry is ready to serve.

This recipe is going off to Yasmeen's Bitter Better health Event.


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