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Pahalakkai Poricha Kootu
Bitter Gourd rings simmered in freshly ground coconut, black pepper, tamarind gravy
Servings: 4
Ingredients
  • 2 small - medium Bitter Gourds
  • 1/4 cup mung dal or Toor dal pigeon peas or a mix of both
  • 1/4 ts turmeric
  • half a small lime sized tamarind seeds removed
  • 1-1/2 tbsp crushed jaggery
  • salt
to roast & grind:
  • 1 tbsp split black gram / urad dal
  • 4 whole dried red chillies byadagi chillies
  • 1/2 tsp black peppercorns
  • 1 stalk or 10 curry leaves washed and towel dried
  • a big pinch of hing/asafoetida
  • 2-3 tbsp freshly grated coconut or desiccated coconut or grated Kobri
  • a few drops of ghee for roasting pepper
  • water for grinding
Instructions
  1. Wash mung dal / toor dal or the dal mixture well until water runs clear. Wash and soak tamarind in warm water for 10-15 mins. Pressure cook dal for 3-4 whistles or until well cooked.
  2. Alternatively, to cook dal in open pot method, bring water to a boil in a medium-sized pot over high heat. Reduce heat to medium, add the washed dal and cook semi-covered, and simmer until dal is soft, about 30 minutes. Add more warm water if needed to keep them from drying out.
  3. Wash and towel dry the bitter gourds. Slice the ends about 1/2 cm, slit them in half and scoop out the seeds. Then slice them into thin half moons about 1/2 cm thick. In a medium-sized heavy bottom pot covered with lid, cook bitter gourd slices in just enough water, until soft but not mushy. Squish soaked tamarind to pulp and pour into the pot. Season with salt.
Dry roast:

  1. While it simmers, get the masala for the gravy ready. Place a kadai or medium skillet over medium heat for dry roasting the spices. When the skillet is hot enough, add few drops of ghee, drop in the black peppercorns and roast until they just begin to splutter. Remove onto a plate. Add urad dal, red chillies, curry leaves and roast on low to medium heat until urad dal turns golden brown and curry leaves are crisp. Switch off, add hing and grated coconut and sauté until coconut is light brown and smells toasty (for desiccated) or until hissing sound subsides is using fresh coconut.

  2. In a blender, grind the roasted ingredients along with some water to a smooth paste. Pour this paste into the simmering pot and stir to mix well.
  3. By now, the cooker would have cooled. Whisk turmeric into the cooked dal, stir to mash well and pour into the pot with cooked bitter gourd.
  4. Adjust the salt, add more water to fix the consistency if required (it will be relatively thick, like that of Dosa batter) and bring to a gentle boil over low heat, stirring intermittently to avoid sticking or scorching at the bottom, about 15 mins.
  5. Add crushed jaggery and simmer for another 5 mins until jaggery melts.
  6. Serve hot with a spoon of ghee drizzled over hot rice or grain of your choice and a side of papad.
Notes

This recipe also works well with salted sun-dried turkey berries or Shundakkai.

Because of the coconut, it does not keep well for long at room temperature. Store leftovers immediately in the refrigerator.

Adjust the quantity of red chillies and peppercorns to suit your spice level.