A few Curry Leaves/Karuveppalai/Kari Patha, torn roughly
½ teaspoon Vellam/Gur/Molasses (optional)
½ teaspoon Salt
For seasoning
¼ teaspoon Mustard Seeds/Kadugu/Rai
½ teaspoon Black Gram/Ulutham Paruppu/Urad Dhal
2 teaspoon Oil
Cook the thuvar dhal in 2½ cups of water to a very soft consistency. Or, pressure
cook for 4 to 5 whistles.
Slice the bitter gourd into thin circular/semi-circular pieces.
Heat the oil and pop the mustard. Add half the curry leaves and chopped vegetable
and stir for 2 minutes.
Add turmeric powder and salt and 1½ cups of water.
Simmer over a medium flame for 10-12 minutes or until the vegetable is soft.
Stir in the tamarind pulp and simmer over a medium flame for a couple of minutes.
Add the pitlai powder, remaining curry leaves and cooked dhal.
Stir for a couple of minutes. If the gravy is too thick, add a little water.
Serve hot with steamed rice.
Timely Tip: If the vegetable is bitter you may drain the water and add ½ teaspoon of vellam/
gur/molasses and use the vegetable.
Tasty Tip: Palghat chefs deep fry the bitter gourd and add after the gravy is cooked. They
also roast a tablespoon of grated coconut until brown and the aroma is released. Add this
finally as a garnish.