Pavakkai Poriyal Recipe - Karela Ki Sabzi

Name: Pavakkai Poriyal Recipe - Karela Ki Sabzi
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: South Indian Recipes
Ingredients: 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 (Rai/ Kadugu); 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 Oil; null Coriander (Dhania) Leaves small bunch,finely chopped; null Salt to taste

Archana Doshi

March 22, 2020

10772 Ratings

Pavakkai Poriyal Recipe - Karela Ki Sabzi

Time:Prep: 10 M|Cook: 40 M|Total: 50 M

Makes:4 Servings

Meal:Lunch

Cuisine:South Indian Recipes

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.

Serve the Pavakkai Poriyal along with Tomato Rasam, Keerai Sambar and Steamed Rice for a comforting weekday meal.

If you like this recipe, you can also try other Karela Recipes such as:

Serve the Pavakkai Poriyal along with Tomato Rasam, Keerai Sambar and Steamed Rice for a comforting weekday meal.

If you like this recipe, you can also try other Karela Recipes such as:

Watch video recipe of Pavakkai Poriyal Recipe - Karela Ki Sabzi

Ingredients

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 (Rai/ Kadugu)

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 Oil

Coriander (Dhania) Leaves, small bunch,finely chopped

Salt, to taste

Instructions for 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.

Serve the Pavakkai Poriyal along with Tomato Rasam, Keerai Sambar and Steamed Rice for a comforting weekday meal.