Bitter Gourd Poriyal Recipe (Pavakkai Poriyal)
Description:
Bitter Gourd Poriyal, or Pavakkai Poriyal, is a delightful South Indian dish that offers a perfect balance of flavors. With its blend of jaggery and dry mango powder, it combines the natural bitterness of bitter gourd with sweet, tangy, and spicy notes. Roasted peanuts add a crispy texture, while curry leaves bring in an aromatic fragrance that elevates this simple dish to new heights. This easy-to-make side dish is perfect for pairing with your favorite South Indian meals like phulkas, rice, or dal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bitter gourd (seeded & boiled) | 2 cups |
| Mustard seeds | 1/4 tsp |
| Cumin seeds | 1/4 tsp |
| Turmeric powder | 1/2 tsp |
| Asafoetida | 1/4 tsp |
| Red chili powder | 1/2 tsp |
| Coriander powder | 1 tsp |
| Cumin powder | 1/2 tsp |
| Dried mango powder (amchur) | 1 tsp |
| Curry leaves (chopped) | Few leaves |
| Jaggery | 1 tbsp |
| Peanuts (roasted & crushed) | 1/4 cup |
| Oil | As needed |
| Fresh coriander leaves | Few leaves, finely chopped |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 4-5
Instructions:
-
Preparing the Bitter Gourd:
Begin by chopping the bitter gourd into thin slices. Remove the seeds if necessary. Cook the bitter gourd in a pressure cooker with a pinch of salt and enough water to cover it. Pressure cook for 2-3 whistles, ensuring the bitter gourd becomes tender but not overly soft. Once done, drain any excess water and set the bitter gourd aside. -
-
Tempering the Spices:
In a wide pan or skillet, heat oil over medium heat. Add the mustard seeds and cumin seeds. Let them splutter for 10-15 seconds, releasing their aromatic flavors. Then, toss in the curry leaves and sauté them for a brief moment. -
Cooking the Vegetables:
Next, add the asafoetida and turmeric powder to the pan. Stir well, allowing the spices to cook and release their earthy fragrance. Add the boiled bitter gourd slices to the pan and cook them for about 2-3 minutes, allowing them to soak in the spices. -
Adding the Spices and Jaggery:
Now, add the red chili powder, coriander powder, cumin powder, and dried mango powder (amchur). Mix everything thoroughly to ensure that the bitter gourd is coated evenly with the spice blend. Add jaggery at this stage and stir well until it melts into the dish, enhancing the sweet-spicy flavor profile. Cover the pan and cook for another 5-6 minutes, allowing the flavors to meld together. -
Finishing Touches:
Once the jaggery has melted and the bitter gourd is fully cooked, sprinkle the roasted and crushed peanuts over the top. Add finely chopped coriander leaves for a burst of freshness and color. Mix everything gently to combine. -
Serve and Enjoy:
Taste and adjust the salt and spices as needed. Serve the Bitter Gourd Poriyal hot, ideally alongside a simple dal, kachumber salad, or phulkas. This dish makes a great addition to your South Indian meal, bringing a unique balance of bitterness, sweetness, and spice to the table.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Carbohydrates | 18 g |
| Protein | 3 g |
| Fat | 4 g |
| Fiber | 5 g |
| Sugars | 7 g |
| Sodium | 150 mg |
Tips:
- For a milder flavor, you can reduce the amount of red chili powder or increase the quantity of jaggery.
- Make sure the bitter gourd is not overcooked; it should retain its texture and not become mushy.
- If you prefer a more robust crunch, add extra roasted peanuts at the end.
Enjoy this delicious Bitter Gourd Poriyal as a side dish in your next meal, and relish the burst of flavors!
