Bitter Gourd Pitlai Recipe – Authentic South Indian Dal & Vegetable Curry

Last Updated on 2 months by Neha Deshmukh

Bitter Gourd Pitlai Recipe – Authentic South Indian Dal & Vegetable Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Bitter Gourd Pitlai. It’s a South Indian staple, and honestly, it took me a few tries to really get it right. But trust me, the slightly bitter, tangy, and incredibly flavorful result is SO worth it. This isn’t just a dish; it’s a little piece of South Indian comfort food.

Why You’ll Love This Recipe

This Pitlai is a fantastic way to enjoy bitter gourd if you’re usually a little hesitant. The dal and the flavorful tempering really balance out the bitterness. It’s packed with protein, incredibly satisfying, and perfect with a steaming bowl of rice. Plus, it’s a great way to add some unique flavors to your weeknight meals!

Ingredients

Here’s what you’ll need to make this delicious Bitter Gourd Pitlai:

• 12 mini bitter gourds
• 2 tbsp moong dal (approx. 30g)
• 2 tbsp chana dal (approx. 30g)
• 1 tsp tamarind (approx. 5g)
• 1 tsp sambar powder (approx. 5g)
• 1/4 tsp turmeric powder (approx. 1g)
• 1/4 cup coconut, grated (approx. 30g)
• Salt to taste
• 5 red chillies
• 1 tbsp chana dal (approx. 15g)
• 1 tsp urad dal (approx. 5g)
• 1 tsp coriander seeds (approx. 5g)
• 1/8 tsp asafoetida (hing) (approx. 0.5g)
• 1 tsp oil (approx. 5ml)
• 1/2 tsp mustard seeds (approx. 2.5ml)
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! A few things will make a big difference:

• Sambar Powder: This is key to the authentic Pitlai flavor. You can find it at most Indian grocery stores, or even make your own! The blend of spices is what really ties everything together.
• Asafoetida (Hing): Don’t skip this! It adds a unique umami flavor and aids digestion. A little goes a long way, so don’t overdo it.
• Bitter Gourd: I prefer the smaller, mini bitter gourds as they tend to be less bitter. But you can use any variety available to you. There are regional variations too – some people prefer a longer, thinner variety.
• Tamarind: Using a good quality tamarind paste or pulp will give you the best tangy flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana dal and tamarind separately in about 1 cup of warm water each for 30 minutes. This softens the dal and helps extract the tamarind juice.
2. While those are soaking, extract the juice from the tamarind. Slice the bitter gourds, removing the seeds.
3. Now, in a pressure cooker, combine the moong dal and soaked chana dal with about 2 cups of water. Pressure cook for 3-4 whistles.
4. In a separate container (you can use another pressure cooker pot!), cook the sliced bitter gourd with the tamarind juice, sambar powder, turmeric powder, and half the salt. Pressure cook for about 4 whistles.
5. Time for the magic! Heat 1 tsp of oil in a pan and roast the red chillies, chana dal, urad dal, coriander seeds, and asafoetida until they turn golden brown and fragrant.
6. Let the roasted spices cool slightly, then grind them with the grated coconut and a little water to form a smooth paste.
7. Combine the cooked dal and bitter gourd in a pot. Add the remaining salt and adjust the water to your desired consistency. Bring it to a gentle boil.
8. Add the ground spice paste to the pot and simmer for about 5-7 minutes, allowing the flavors to meld together.
9. Finally, for the tempering: heat 1 tsp of oil in a small pan. Add the mustard seeds and let them splutter. Then, add the curry leaves and fry for a few seconds. Pour this tempering over the Pitlai and mix well.

And that’s it! Your Bitter Gourd Pitlai is ready to enjoy.

Expert Tips

• Don’t be afraid to adjust the amount of sambar powder to your liking.
• Simmering the Pitlai for a longer time allows the flavors to develop even more.
• If you find the Pitlai is too thick, add a little hot water to adjust the consistency.

Variations

• My Mom’s Version: She always adds a small piece of jaggery to balance the bitterness. It’s a lovely touch!
• Vegetable Boost: Feel free to add other vegetables like drumsticks or eggplant.
• Spicier Pitlai: Add an extra red chilli or a pinch of cayenne pepper to the spice paste.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

Reduce the number of red chillies for a milder flavor, or add more for a spicier kick. You can also remove the seeds from the chillies to reduce the heat.

Festival Adaptations (Pongal/Onam)

Pitlai is often made during festivals like Pongal and Onam in South India. It’s a wonderful addition to the festive spread!

Serving Suggestions

Serve hot with:

• Steaming white rice
• A side of papadums
• A dollop of ghee (optional)

Storage Instructions

Leftover Pitlai can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Pitlai and where does it originate from?

Pitlai is a traditional South Indian dish, particularly popular in Tamil Nadu and Andhra Pradesh. It’s a type of dal-based vegetable curry, known for its unique blend of flavors.

Can I use a different type of dal in this recipe?

While moong and chana dal are traditional, you can experiment with toor dal or masoor dal. Keep in mind that the cooking time might vary.

How can I reduce the bitterness of the bitter gourd?

Soaking the sliced bitter gourd in salt water for 30 minutes before cooking can help reduce the bitterness.

What is the purpose of asafoetida (hing) in this recipe?

Asafoetida adds a unique savory flavor and aids digestion. It’s a staple in South Indian cooking.

Can this be made in an Instant Pot?

Yes! You can adapt this recipe for the Instant Pot. Pressure cook the dal and bitter gourd separately, then combine and simmer as instructed.