Pavakkai Poriyal Recipe - Karela Ki Sabzi
You must try this delicious sweet and spicy Pavakkai Poriyal that is packed with flavours from hing and peanuts along with the amchur powder. Serve it along with tomato rasam and steamed rice for a comforting lunch or dinner.In association with SS Pandian (SSP Asafoetida)
Pavakkai Poriyal Recipe is a simple delicious sweet and sour preparation of this super healthy vegetable Bitter gourd. With the addition of amchur powder and jaggery, this karela sabzi becomes more delicious. The best flavours of this Pavakkai Curry (Karela Ki Sabzi) comes from the addition of roasted peanuts and lots of chopped coriander leaves.
Did you know: Asafoetida has lot of medicinal value. According to ayurvedic medicine, it is used for breathing problems including chronic bronchitis and asthma. It is also used for digestion problems including intestinal gas, upset stomach, irritable bowel syndrome and so much more.
And hence ensuring that we use a good quality hing (SSP Asafoetida) is extremely essential. The good part about SSP Asafoetida is that it has no Arabic gum and hence it has strong intense flavors, thereby using just a pinch would be just perfect for a dish.
If you like this recipe, you can also try other Karela Recipes such as:
- 2 cups Karela (Bitter Gourd/ Pavakkai) , cut into small dices (remove excess seeds from inside)
- 1/4 teaspoon Mustard seeds
- 1/4 teaspoon Cumin (Jeera) seeds
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Sambar Powder
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Red chilli powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 sprig Curry leaves , roughly chopped
- 1 tablespoon Jaggery , or more to suit your taste
- 1/4 cup Roasted Peanuts (Moongphali) , coarsely pounded
- 2 tablespoons Cooking oil
- 4 sprig Coriander (Dhania) Leaves , finely chopped
- Salt , to taste
- Salt , to taste
How to make Pavakkai Poriyal Recipe - Karela Ki Sabzi
To begin making the Pavakkai Poriyal Recipe, we will first cook the diced karela in the pressure cooker for two whistles along with some salt and 3 tablespoons of water. You can also alternatively steam the Pavakkai using a steamer. See recipe of how to cook vegetables in a pressure cooker.
Once the pavakkai (karela) is cooked well; heat oil in a heavy bottomed pan on medium high; add the mustard seeds, cumin seeds, curry leaves and allow them to crackle.
To this add the asafoetida, turmeric powder, sambar powder and stir in the steamed bitter gourd and simmer for a few minutes. Next stir in the red chilli powder, dry mango powder and jaggery.
Continue to stir until the jaggery melts and gets well combined into the vegetable.
Cover the pan and simmer for another couple of minutes until the pavakkai looks well coated with all the ingredients.
After 3 to 4 minutes, turn off the heat, stir in the roasted peanuts and chopped coriander leaves. Check the salt and spice levels and adjust to suit your taste. Transfer the Pavakkai to a serving bowl.
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