Pavakkai Poriyal Recipe – Bitter Gourd Vegetable
Description:
Pavakkai Poriyal is a traditional South Indian dish, known for its unique combination of sweet, sour, and savory flavors. The bitterness of the bitter gourd (Pavakkai) is balanced beautifully with jaggery and amchur powder, creating a harmonious blend of tastes. This dish is enhanced by the fragrant aromas of hing (asafoetida), roasted peanuts, and fresh coriander, making it a delicious addition to any meal. Typically served as a side dish, Pavakkai Poriyal pairs wonderfully with steamed rice, sambar, or rasam, making it a comforting choice for a wholesome lunch.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Karela (Bitter Gourd/ Pavakkai) | 500 grams, cut into small dices (remove excess seeds) |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Mustard Seeds (Rai/ Kadugu) | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| SSP 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 (adjust to taste) |
| Roasted Peanuts (Moongphali) | 1/4 cup, coarsely pounded |
| Oil | 2 tablespoons |
| Coriander (Dhania) Leaves | Small bunch, finely chopped |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Instructions
-
Cooking the Bitter Gourd:
- Start by placing the diced bitter gourd (Pavakkai) into a pressure cooker. Add turmeric powder, salt to taste, and 2 tablespoons of water. Close the lid and cook for about three whistles. Alternatively, you can steam the bitter gourd if you prefer.
- Once cooked, set aside.
-
-
Tempering the Spices:
- Heat 2 tablespoons of oil in a heavy-bottomed pan over medium-high heat.
- Add the mustard seeds and white urad dal. Sauté them until the dal turns golden brown and crisp, releasing a fragrant aroma.
- Add the asafoetida (hing) and torn curry leaves to the pan. Stir them for a few seconds until they release their fragrance.
-
Combining the Ingredients:
- Now, add the cooked bitter gourd to the pan, followed by sambar powder, red chilli powder, dry mango powder (amchur), and jaggery.
- Stir well to combine all the ingredients. Let the jaggery melt and blend into the dish, coating the bitter gourd evenly with the spices and sweetness.
- Cover the pan and simmer for 3-4 minutes to allow the flavors to meld together.
-
Finishing Touches:
- Stir in the coarsely pounded roasted peanuts and chopped coriander leaves. Mix well to combine.
- Taste the dish and adjust the salt and spice levels as needed.
-
Serving:
- Turn off the heat and transfer the Pavakkai Poriyal to a serving bowl.
- Serve this dish hot alongside steamed rice, tomato rasam, and keerai sambar for a comforting South Indian meal.
Tips:
- If you find bitter gourd too bitter, you can sprinkle a little salt on the diced pieces before cooking and allow it to sit for 10 minutes. Then rinse the salt off to reduce the bitterness.
- You can increase or decrease the amount of jaggery based on your preference for sweetness. A small amount balances the bitterness perfectly, but you can add more if you prefer a sweeter dish.
- For a crunchy texture, ensure the roasted peanuts are coarsely ground, adding a nice crunch to the dish.
This Pavakkai Poriyal recipe is not only delicious but also packed with health benefits. Bitter gourd is known for its detoxifying properties, making this dish a nutritious choice for a light, fulfilling lunch. The balance of spices and sweetness elevates the flavors, making it a favorite in South Indian cuisine. Enjoy this simple yet flavorful vegetable dish as part of your next wholesome meal!
