Cool slightly and grind it in to paste along with 1/2 cup of coconut. Chinna Vengaya sambar!! Keep in mediam flame and cook for about 20 mins. 1) In a mixing bowl take besan, red chilly powder, turmeric powder, cumin seeds powder, salt and water, mix well and keep aside. Jain Pitla Recipe Card. Pls chk out my version of paarkai pitley at my site too:-), Your email address will not be published. Parikai Pitla is a delicious dish made with bitter gourd/pavakkai. I love this site I will follow him in my head also: Made with minimum ingredients and within minutes, this is delicious and easy to digest. Email Save Print The Maharashtrian hospitality is legendary. It can be made with easily available ingredients at home, also it’s a quick and healthy recipe. As a grown up however I became a fan of bitter gourd, when I ever see them in the market, I will buy them. … Soak the tamarind in water. Khichdi - Rice with lentils- A treat. Pitla is a popular accompaniment that Maharashtrians never tire of having! Cooking Time: 20 minutes Yields: 15. Today i did using foxtail millet . It is a very healthy dish with bitter melon (known as Karela in Hindi, Pavakkai in Tamil and Kakarakaaya in Telugu) and consumes little oil. I have tagged u in 7 link game,please do stop by and collect them…. - Pitla Recipe - Indian Food at BellaOnline Made in minutes , this a perfect side dish to have with phulkas / bhakri / rice.Traditionally this side dish is served with jowar roti . Tweet Share Pin It Print. // ]]> 13) Chopped coriander leaves for garnishing. When the coconut has turned golden brown, add to the pitlai and mix well. Enjoy another south-indian recipe by Mrs.Yogambal Sundar. Cook till it becomes little thick. Take besan, red chili powder, turmeric powder and little salt in a mixing bowl. [CDATA[ While growing up I hated bitter gourd, as it name suggests they are bitter to taste. Pitla is a popular dish from the North Karnataka and Maharashtra region . Last year on this day, I sat down and gingerly wrote my first post! So glad I've found this site, I will make myself a feast! Soak tamarind in 1 cup of warm water, extract its juice and discard the pulp. Grandma used to make it often whenever she got some pavakkai or bitter gourd. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! Though the recipe for any millet pulao is same .. taste and water proportion varies a bit. MIL had made this Kathirikai Chana pitlai for for lunch the day we landed and much like everything else she cooks, it was delicious. Pitla is a great substitute to your everyday dal. This sounds delicious though, maybe next time. It tastes awesome with any type of bhakri, roti or piping hot rice. I made it for brunch this past Saturday. //