Pavakkai Poriyal Recipe – Karela Ki Sabzi
Embark on a culinary journey to the heart of South India with this vibrant and flavorful dish known as Pavakkai Poriyal or Karela Ki Sabzi. This delightful preparation showcases the unique bitterness of karela, beautifully balanced with spices, jaggery, and a sprinkling of roasted peanuts. Ideal for a comforting lunch, this dish brings a healthy twist to your meal, making it a must-try for both seasoned cooks and novices alike.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Karela (Bitter Gourd/Pavakkai) | 500 grams – cut into small dices (remove excess seeds from inside) |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry leaves | 2 sprigs – torn |
| Sambar Powder | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Jaggery | 2 tablespoons – or more to suit your taste |
| Roasted Peanuts (Moongphali) | 1/4 cup – coarsely pounded |
| Sunflower Oil | 2 tablespoons |
| Coriander (Dhania) Leaves | Small bunch |
| Salt | To taste |
Nutritional Information Table
| Nutrient | Amount Per Serving |
|---|---|
| Calories | Approx. 150 |
| Protein | 5g |
| Carbohydrates | 25g |
| Dietary Fiber | 4g |
| Sugars | 6g |
| Fat | 5g |
| Saturated Fat | 0.5g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 4
Instructions
To begin making the Pavakkai Poriyal Recipe, start by preparing the karela. In a pressure cooker, add the diced bitter gourd along with 1/2 teaspoon of turmeric powder, salt to taste, and 2 tablespoons of water. Secure the lid and cook for approximately three whistles to ensure the karela is tender. Alternatively, if you prefer a lighter method, you can steam the karela until it is cooked but still retains a slight crunch.
Once the bitter gourd is cooked to perfection, heat 2 tablespoons of sunflower oil in a heavy-bottomed pan over medium-high heat. When the oil is hot, add the mustard seeds and 1 teaspoon of white urad dal. Sauté them until the urad dal turns a golden brown and crispy, filling your kitchen with a warm, inviting aroma.
Next, incorporate 1/4 teaspoon of asafoetida and 2 sprigs of torn curry leaves into the pan, stirring for just a few seconds until the leaves become fragrant. Carefully add the previously cooked bitter gourd into the mixture, followed by 1/2 teaspoon of sambar powder, 1/2 teaspoon of red chilli powder, 1 teaspoon of amchur, and the 2 tablespoons of jaggery. Stir everything together gently, ensuring that the jaggery melts and the spices envelop the karela, creating a harmonious blend of flavors.
Cover the pan with a lid and let it simmer for an additional 3-4 minutes. This step is essential as it allows the karela to absorb the spices fully, giving it a rich flavor while the jaggery adds a delightful sweetness that balances the bitterness of the gourd.
After 3 to 4 minutes, it’s time to enhance the texture and flavor of your dish. Stir in 1/4 cup of coarsely pounded roasted peanuts and a handful of chopped coriander leaves. This not only adds a delightful crunch but also a burst of freshness. Taste your dish and adjust the salt and spice levels as needed to suit your palate.
Once you’re satisfied with the flavor, turn off the heat and carefully transfer the Pavakkai Poriyal to a serving bowl. This dish is best enjoyed hot and pairs wonderfully with Tomato Rasam, Keerai Sambar, and Steamed Rice, making it a comforting meal that is perfect for a busy weekday or a special family gathering.
Enjoy your culinary adventure with this exquisite Pavakkai Poriyal Recipe – Karela Ki Sabzi, a dish that beautifully highlights the distinct taste of bitter gourd, transformed into a deliciously balanced vegetarian delight!
