Pavakkai Poriyal Recipe - Karela Ki Sabzi
You must try this delicious sweet and spicy Pavakkai Poriyal that is packed with flavours from hing, amchur powder, sambar powder and other Indian Spices. 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 the super healthy vegetable Bitter gourd with the addition of amchur powder and jaggery. The flavours of this Pavakkai Poriyal is elevated with the addition of hing, roasted peanuts and chopped coriander leaves.
Did you know: Asafoetida has lot of medicinal value. According to ayurvedic medicine, it is used to treat 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 like 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:
- 500 grams Karela (Bitter Gourd/ Pavakkai) , cut into small dices (remove excess seeds from inside)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 1/4 teaspoon SSP Asafoetida (Hing)
- 2 sprig Curry leaves , torn
- 1/2 teaspoon Sambar Powder
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 2 tablespoons Jaggery , or more to suit your taste
- 1/4 cup Roasted Peanuts (Moongphali) , coarsely pounded
- 2 tablespoons Sunflower Oil
- Coriander (Dhania) Leaves , small bunch,finely chopped
- 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 bitter gourd (Karela/ Pavakkai) in the pressure cooker for three whistles along with turmeric powder, salt to taste and 2 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 bitter gourd is cooked well; heat oil in a heavy bottomed pan on medium high; add the mustard seeds, and urad dal and saute until the dal becomes golden brown and crisp.
Once done add the asafoetida and curry leaves and stir for a few seconds. Now add the cooked bitter gourd, sambar powder, red chilli powder, dry mango powder and jaggery. Stir til the jaggery melts and gets well combined.
Cover the pan and simmer for 3-4 minutes until the bitter gourd looks well coated with all the ingredients.
After 3 to 4 minutes stir in the roasted peanuts and chopped coriander leaves. Check the salt and spice levels and adjust to suit your taste. Turn off the heat and transfer the Pavakkai Poriyal to a serving bowl and serve hot.