Monday, August 9, 2010

Bitterguord(pavakkai) Pappu


Bitter gourd - 1 medium sized
tamarind extract - 3/4 tsp
Turmeric powder - 1/2 tsp
Toor dal - 3/4 cup
Fresh grated coconut - 3/4 cup
Chana dal - 2 tsp
Red chilli - 2 (modify according to your level of spice tolerance)

For tempering:
Oil - 1 tsp
Mustard seeds - 1 tsp
Split urad dal - 1/2 tsp
Curry leaves - a few sprigs

  • Cook toor dal till very soft
  • Heat a tsp of oil in a pan. Fry chana dal and red chillies in this. Add a pinch of asafoetida and switch off the heat. Once this cools, grind it to a smooth paste along with grated coconut.
  • add tamarind extract(3/4 tsp)
  • Slice bitter gourd into thin round slices.
  • Cook bitter gourd slices in tamarind water to which turmeric powder and salt has been added.
  • Once it is cooked, add the ground mixture to this. Boil for 4-5 minutes.
  • Then add the cooked toor dal. Mix well and heat for a minute or two. If you feel the curry is too thick at this stage, add a little bit of water.
  • Heat a tsp of oil. Season it with mustard seeds, urad dal and curry leaves. Once the mustard seeds pop, pour this over the curry.


Sanyukta Gour(Bayes) August 9, 2010 at 11:19 AM  

Super yummy...looks fabulous send in ur entries for my ongoing event A Visual Treat.. August 9, 2010 at 12:32 PM  

Liked ur version...looks delicious! August 9, 2010 at 2:26 PM  

This dish looks rich and creamy.Perfect with rice.

Lav August 10, 2010 at 8:16 PM  

Love pavakkai....i add peanuts or some channa to the same method !! Looks awesome !!


Rachana August 12, 2010 at 6:02 AM  

This dish looks so creamy and yumm!

Medifast Coupons August 16, 2010 at 12:04 PM  

I am seeing a lot of recipes lately with bitter squash, something we have never tried.
The recipe sounds really good and looks nice.

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