Pavakkai Poriyal Recipe - Karela Ki Sabzi
A vegetarian South Indian Recipes recipe with karela (bitter gourd/ pavakkai) - cut into small dices (remove excess seeds from inside), turmeric powder (haldi), mustard seeds. Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
- 1
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
karela (bitter gourd/ pavakkai) - cut into small dices (remove excess seeds from inside)(500 grams)turmeric powder (haldi)(1/2 teaspoon)sambar powder(1/2 teaspoon)red chilli powder(1/2 teaspoon)tablespoons jaggery - or more to suit your taste(2)tablespoons sunflower oil(2)salt - to taste - 2
You can also alternatively steam the Pavakkai using a steamer
- 3
See recipe of how to cook vegetables in a pressure cooker
- 4
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
karela (bitter gourd/ pavakkai) - cut into small dices (remove excess seeds from inside)(500 grams)mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon) - 5
Once done add the asafoetida and curry leaves and stir for a few seconds
ssp asafoetida (hing)(1/4 teaspoon)sprig curry leaves - torn(2)coriander (dhania) leaves - small bunch - 6
Now add the cooked bitter gourd, sambar powder, red chilli powder, dry mango powder and jaggery
turmeric powder (haldi)(1/2 teaspoon)sambar powder(1/2 teaspoon)red chilli powder(1/2 teaspoon)amchur (dry mango powder)(1 teaspoon)tablespoons jaggery - or more to suit your taste(2) - 7
Stir til the jaggery melts and gets well combined
tablespoons jaggery - or more to suit your taste(2) - 8
Cover the pan and simmer for 3-4 minutes until the bitter gourd looks well coated with all the ingredients
- 9
After 3 to 4 minutes stir in the roasted peanuts and chopped coriander leaves
sprig curry leaves - torn(2)roasted peanuts (moongphali) - coarsely pounded(1/4 cup)coriander (dhania) leaves - small bunch - 10
Check the salt and spice levels and adjust to suit your taste
tablespoons jaggery - or more to suit your taste(2)salt - to taste - 11
Turn off the heat and transfer the Pavakkai Poriyal to a serving bowl and serve hot
- 12
Serve the Pavakkai Poriyal along with Tomato Rasam, Keerai Sambar and Steamed Rice for a comforting weekday meal
sambar powder(1/2 teaspoon)
Nutrition Facts
Per serving
Rate this recipe
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Pavakkai Poriyal Recipe - Karela Ki Sabzi
A vegetarian South Indian Recipes recipe with karela (bitter gourd/ pavakkai) - cut into small dices (remove excess seeds from inside), turmeric powder (haldi), mustard seeds. Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
Directions
12 steps- 1
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
karela (bitter gourd/ pavakkai) - cut into small dices (remove excess seeds from inside)(500 grams)turmeric powder (haldi)(1/2 teaspoon)sambar powder(1/2 teaspoon)red chilli powder(1/2 teaspoon)tablespoons jaggery - or more to suit your taste(2)tablespoons sunflower oil(2)salt - to taste - 2
You can also alternatively steam the Pavakkai using a steamer
- 3
See recipe of how to cook vegetables in a pressure cooker
- 4
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
karela (bitter gourd/ pavakkai) - cut into small dices (remove excess seeds from inside)(500 grams)mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon) - 5
Once done add the asafoetida and curry leaves and stir for a few seconds
ssp asafoetida (hing)(1/4 teaspoon)sprig curry leaves - torn(2)coriander (dhania) leaves - small bunch - 6
Now add the cooked bitter gourd, sambar powder, red chilli powder, dry mango powder and jaggery
turmeric powder (haldi)(1/2 teaspoon)sambar powder(1/2 teaspoon)red chilli powder(1/2 teaspoon)amchur (dry mango powder)(1 teaspoon)tablespoons jaggery - or more to suit your taste(2) - 7
Stir til the jaggery melts and gets well combined
tablespoons jaggery - or more to suit your taste(2) - 8
Cover the pan and simmer for 3-4 minutes until the bitter gourd looks well coated with all the ingredients
- 9
After 3 to 4 minutes stir in the roasted peanuts and chopped coriander leaves
sprig curry leaves - torn(2)roasted peanuts (moongphali) - coarsely pounded(1/4 cup)coriander (dhania) leaves - small bunch - 10
Check the salt and spice levels and adjust to suit your taste
tablespoons jaggery - or more to suit your taste(2)salt - to taste - 11
Turn off the heat and transfer the Pavakkai Poriyal to a serving bowl and serve hot
- 12
Serve the Pavakkai Poriyal along with Tomato Rasam, Keerai Sambar and Steamed Rice for a comforting weekday meal
sambar powder(1/2 teaspoon)
About this recipe
A vegetarian South Indian Recipes recipe with karela (bitter gourd/ pavakkai) - cut into small dices (remove excess seeds from inside), turmeric powder (haldi), mustard seeds. Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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