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    Home » Sambhar Varieties » Pavakkai Pitlai | Bitter Gourd Black Eyed Peas Sambar

    Pavakkai Pitlai | Bitter Gourd Black Eyed Peas Sambar

    Posted on November 26, 2024 · Last Updated on February 13, 2025 · By Srividhya G · 33 Comments

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    pavakkai pitlai for pinterest with text overlay

    Pavakkai Pitlai, also known as Bitter Gourd Black-Eyed Peas Sambar, is a traditional and authentic South Indian sambar variety made with vegetables and legumes.

    overhead shot of pitlai served in white bowl with tempering
    Jump to:
    • What is pitlai
    • Sambar varieties
    • Dietary Specifications & storing suggestions
    • Watch me make radish mash along with pitlai
    • How to make pavakkai pitlai
    • Recipe Notes
    • More sambar varieties
    • 📖 Recipe

    What is pitlai

    Ok, what is pitlai? It’s a South Indian stew that is more like a sambar variety but with a difference. Typically, we don’t add legumes for sambar, but we also add legumes when making pitlai along with vegetables. While black chickpeas are the typical legume used, you can use what you have. Today, I am using cowpeas.

    If you are not a big fan of bitter gourd, you can make the pitlai with cluster beans, black chickpeas, brinjal, and black chickpeas. Those are two popular combos.

    The masala for pitlai is more like arachuvitta sambar, but we add more dhaniya or coriander seeds for this.

    Sambar varieties

    Whenever friends in the U.S. ask me how I prepare sambar daily, I smile because sambar has become synonymous with South Indian cooking. However, there’s much more to explore beyond idli, dosa, and sambar. I often wish there were an English equivalent for the word Kuzhambu. In my opinion—and based on how we prepare dishes in our household—sambar can be broadly categorized into three types (though every family has its traditional variations):

    1. Arachuvitta Sambar – These sambars use freshly ground masala and toor dal, with coconut being an essential ingredient.
    2. Paruppu Kuzhambu/Sambar – Made with toor dal and sambar powder instead of fresh masala. Coconut is optional in this version.
    3. Puli Kuzhambu – Unlike sambar, this doesn’t use toor dal. The masala and adding coconut or coconut milk vary across different recipes. If interested do check my kuzhambu and sambar varieties.

    Beyond these, we also have Gojju/Pachadi, Gothsu, and Avial. I wonder whether to categorize avial as kootu or sambar, as it can be mixed with rice or served as a side dish. The list of South Indian dishes truly feels endless!

    close up shot of pavakkai pitlai

    Dietary Specifications & storing suggestions

    Pitali is naturally vegan, so skip asafoetida or use a gluten-free one for a gluten-free version.

    Pitlai can refrigerate for 2 to 3 days and freezes well, too.

    Pitali might sound like a lengthy process, but as you can see, once you have done the prep work, it’s a breeze. Please check the recipe card for the quantity of the exact ingredients.

    Watch me make radish mash along with pitlai

    Here is a detailed video of how I made bitter gourd pitlai and radish thuvattal for our weekend meal. You can also see how I cook the veggies and dal in my 10L pressure cooker.

    How to make pavakkai pitlai

    Prep the bitter gourd and cowpeas.

    • Trim the edges and cut them lengthwise using a spoon, or if the bitter gourd is tender, you can scoop out the seeds using your fingers, too. Discard the inner flesh and seeds and chop the bitter gourd into small pieces.
    • Soak the cowpeas overnight and discard the water.

    Pressure cooking toor dal, bitter gourd, and cowpeas.

    • I have used my stove-top pressure cooker to steam the vegetables and dal. I used my pressure cooker stackable vessels. I added bitter gourd and cowpeas with 1 cup of water and a pinch of turmeric in one stack.  
    • I added ½ cup of rinsed toor dal, 2 cups of water, a pinch of turmeric powder, and a small amount of oil in another stack. Oil helps to get mushy toor dal, which has become habitual.
    • Pressure cook for three whistles.

    Prepare the pitlai masala.

    • Heat a pan, add a tsp of oil, and when it is hot, add ¼ cup of coriander seeds and 3 tbsps of chana dal, and mix well.  Then, add five dried red chilies. I have used three normal red chilies and two Kashmiri chili varieties to get the color. But that’s optional. You can use either one variety.
    • Next, add the urad dal and fenugreek seeds and roast until the lentils turn light brown and a nice aroma wafts up.
    adding other spices
    • Finally, mix the coconut well and turn off the heat. Let it cool.
    adding coconut

    Once the spices are cooled, grind it with ½ cup of water.

    ground paste

    Prepare the pitlai

    • Once the pressure has been released from the pressure cooker, remove the inserts and mash the toor dal.
    mashed toor dal
    • To the bitter gourd and cowpeas mix, add 1 tbsp of tamarind paste and mix well. You don’t need to discard any water used for cooking the bitter gourd.
    bitter gourd mixed with tamarind paste
    • Heat the pan and add 1 tbsp of oil. When it is hot, temper 1 tsp of mustard seeds, ½ tsp fenugreek seeds, and ⅛ tsp of asafoetida. Add a few curry leaves, let the mustard seeds splutter, and the fenugreek seeds change color.
    tempering for the pitlai
    • Then, carefully mix the cooked bitter gourd and cowpeas with tamarind paste. Add two tsps of salt and mix well. Let this mixture come to a boil.
    simmering the bitter gourd mix
    • Now add the ground paste and mix well. Rinse the mixture jar with ½ cup of water and add that. Mix well without any lumps.
    adding the ground paste
    • Reduce the heat and bring this mix to a gentle boil. I usually cover the pan with the lid to avoid the splashes around.
    • The pitlai mix will slowly thicken up. Now we can add the mashed toor dal. Add ¼ more cup of water and mix well. Pitlai is comparatively thicker than regular sambar. Add 1 tsp of jaggery and mix well.
    adding dal
    • Let it come to one gentle simmer and add a handful of cilantro, and then comes my secret ingredient – coconut oil. I add ½ tbsp of coconut oil, which adds amazing flavor to the pitlai.

    Recipe Notes

    • I have used two dried red chili varieties. You can use either one. And as always, adjust spices to taste.
    • Adding a pinch of jaggery helps to balance the sweetness. It’s the same principle as adding a pinch of salt to sweets. This amount of jaggery is not going to make your pitlai sweet.
    • Instead of bitter gourd, you can use cluster beans or brinjal to make the pitlai.
    • Similarly, you can use black chickpeas or any other legumes you choose instead of cowpeas.
    pavakkai pitlai with spoon inside

    More sambar varieties

    • square image of thiruvathirai sambar with a maroon fabric on the side with some greens on the other side
      Thiruvathirai Sambar | 7 Kari Kootu / Kuzhambu
    • square image of sambar served in kadai shaped vessel and stainless steel bowl
      Pressure Cooker Sambar With Masoor dal
    • tiffin sambar along with dosa and idli and separately
      Tiffin Sambar | Pasi Paruppu Sambar | Moong Dal Sambar
    • square image of vengaya sambar served in a kadai bowl with shallots and curry leaves on the side
      Vengaya Sambar | Arachuvitta Vengaya Sambar

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this vengaya sambar recipe, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    📖 Recipe

    square image of pavakkai pitlai served in a white bowl
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    5 from 1 vote

    Pavakkai Pitlai

    Pavakkai Pitlai, also known as Bitter Gourd Black-Eyed Peas Sambar, is a traditional and authentic South Indian sambar variety made with vegetables and legumes.
    Prep Time45 minutes mins
    Cook Time30 minutes mins
    Total Time1 hour hr 15 minutes mins
    Course: Main Course, rice accompaniment
    Cuisine: South Indian, TamilNadu
    Servings: 6
    Calories: 153kcal
    Author: Srividhya G

    Ingredients

    To pressure cook

    • 2 bittergourds approx 120 grams
    • ½ cup cowpeas soaked overnight
    • ½ cup toor dal
    • 3 cups water divided
    • ¼ tsp turmeric powder divided
    • ¼ tsp oil

    To roast and grind

    • 1 tsp oil neutral or peanut oil
    • ¼ cup coriander seeds
    • 3 tbsp chana dal
    • 5 dried red chilies 3 regular and 2 Kashmiri variety
    • 2 tsps urad dal
    • 1 tsp fenugreek seeds
    • ¼ cup coconut grated
    • ½ cup water

    To temper

    • 1 tbsp oil
    • 1 tsp mustard seeds
    • ½ tsp fenugreek seeds
    • ⅛ tsp asafoetida
    • 10 curry leaves

    Other ingredients for pitlai

    • 1 tbsp tamarind paste
    • 2 tsp salt
    • 1 tsp jaggery
    • ¾ cup water
    • ½ coconut oil
    • 2 to 3 tbsp cilantro chopped

    Instructions

    • Trim the edges and cut them lengthwise using a spoon, or if the bitter gourd is tender, you can scoop out the seeds using your fingers, too. Discard the inner flesh and seeds and chop the bitter gourd into small pieces.
    • Soak the cowpeas overnight and discard the water.
    • Pressure cooking toor dal, bitter gourd, and cowpeas. I have used my stove-top pressure cooker to steam the vegetables and dal. I used my pressure cooker stackable vessels. I added bitter gourd and cowpeas with 1 cup of water and a pinch of turmeric in one stack.
    • I added ½ cup of rinsed toor dal, 2 cups of water, a pinch of turmeric powder, and a small amount of oil in another stack. Oil helps to get mushy toor dal, which has become habitual. Pressure cook for three whistles.
    • Heat a pan, add a tsp of oil, and when it is hot, add ¼ cup of coriander seeds and 3 tbsps of chana dal, and mix well.
    • Then, add five dried red chilies. I have used three normal red chilies and two Kashmiri chili varieties to get the color. But that’s optional. You can use either one variety.
    • Next, add the urad dal and fenugreek seeds and roast until the lentils turn light brown and a nice aroma wafts up.
    • Finally, mix the coconut well and turn off the heat. Let it cool.
    • Once the spices are cooled, grind it with ½ cup of water.
    • Once the pressure has been released from the pressure cooker, remove the inserts and mash the toor dal.
    • To the bitter gourd and cowpeas mix, add 1 tbsp of tamarind paste and mix well. You don’t need to discard any water used for cooking the bitter gourd.
    • Heat the pan and add 1 tbsp of oil. When it is hot, temper 1 tsp of mustard seeds, ½ tsp fenugreek seeds, and ⅛ tsp of asafoetida. Add a few curry leaves, let the mustard seeds splutter, and the fenugreek seeds change color. Then, carefully mix the cooked bitter gourd and cowpeas with tamarind paste.
    • Add two tsps of salt and mix well. Let this mixture come to a boil.
    • Now add the ground paste and mix well. Rinse the mixture jar with ½ cup of water and add that. Mix well without any lumps.
    • Reduce the heat and bring this mix to a gentle boil. I usually cover the pan with the lid to avoid the splashes around.
    • The pitlai mix will slowly thicken up. Now we can add the mashed toor dal. Add ¼ more cup of water and mix well. Pitlai is comparatively thicker than regular sambar. Add 1 tsp of jaggery and mix well.
    • Let it come to one gentle simmer and add a handful of cilantro, and then comes my secret ingredient – coconut oil. I add ½ tbsp of coconut oil, which adds amazing flavor to the pitlai.

    Video

    Notes

    • Adding a pinch of jaggery helps to balance the sweetness. It’s the same principle as adding a pinch of salt to sweets. This amount of jaggery is not going to make your pitlai sweet.
    • Instead of bitter gourd, you can use cluster beans or brinjal to make the pitlai.
    • Similarly, you can use black chickpeas or any other legumes you choose instead of cowpeas.
    • I have used two dried red chili varieties. You can use either one. And as always, adjust spices to taste.

    Nutrition

    Calories: 153kcal | Carbohydrates: 22g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 793mg | Potassium: 393mg | Fiber: 8g | Sugar: 5g | Vitamin A: 580IU | Vitamin C: 115mg | Calcium: 75mg | Iron: 3mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

     Update notes – Earlier posted in 2016. Now updated with new pictures, video and recipe card with nutritional information.

     

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    Filed Under: Sambhar Varieties Tagged With: A-Z Challenge, bitter gourd pitali with black eyed peas, Blogging Marathon, how to prepare bitter gourd pitlai, how to prepare pitlai, paaharkai pitlai, paavakai thattam payaru pitlai, paavakkai pitlai, pitlai

    Reader Interactions

    Comments

    1. Mireille Roc (@ChefMireille) says

      May 10, 2016 at 4:33 pm

      not a bitter gourd fan myself but my Mom would love this sambar

      Reply
      • Srividhya G says

        May 11, 2016 at 7:34 am

        he he.. thanks

        Reply
    2. sapana behl says

      May 05, 2016 at 8:59 pm

      Very interesting combination of black eyed peas and bitter gourd.

      Reply
      • Srividhya G says

        May 06, 2016 at 7:59 am

        Thanks Sapana :-)

        Reply
    3. Sandhya Ramakrishnan says

      May 03, 2016 at 6:44 pm

      We grew lot of pavakkai and I froze lot of pavakkai to make the pitlai. We add chick peas to the pitlai, but adding black eyed peas sounds really interesting. I love black eyed peas :)

      Reply
      • Srividhya G says

        May 04, 2016 at 9:51 am

        oh wow.. you grew them here in US kya? Amazing. Traditionally check peas are added buy my love towards black eyed peas made me add it for pitlai too. Thanks Sandhya.

        Reply
    4. Smruti | Herbivore Cucina says

      April 27, 2016 at 1:38 pm

      I love black eyed peas but never tried it with karela. You gave me a great idea for an easy lunch recipe. Thank you!

      Reply
      • Srividhya G says

        April 27, 2016 at 6:34 pm

        You are most welcome Smruti. thanks a lot.

        Reply
    5. Pavani says

      April 25, 2016 at 7:08 pm

      That is one hearty & delicious pitlai Vidhya.

      Reply
      • Srividhya G says

        April 25, 2016 at 9:42 pm

        Thanks Pavani.

        Reply
    6. harini says

      April 22, 2016 at 10:23 am

      Wow! that is a fantastic combination. Sounds very flavorful too.

      Reply
      • Srividhya G says

        April 22, 2016 at 1:40 pm

        Thanks Harini. :-)

        Reply
    7. Priya Suresh says

      April 22, 2016 at 2:14 am

      Lipsmacking here, pavakkai pitlai makes me hungry, wat a fabulous dish.

      Reply
      • Srividhya G says

        April 22, 2016 at 7:47 am

        Thanks Priya. :-)

        Reply
    8. Amara says

      April 20, 2016 at 1:53 pm

      Very interesting sambhar, looks delicious:)

      Reply
      • Srividhya G says

        April 20, 2016 at 8:13 pm

        Thanks Amara.

        Reply
    9. CHCooks says

      April 20, 2016 at 6:13 am

      I am glad to announce that I am recent fan of bitter gourd :D I would love to try out Pitlai sometime. I have never tried it when amma makes it but now that I can handle the bitterness, I am going to give it a try. Beautiful pictures Sri!

      Reply
      • Srividhya G says

        April 20, 2016 at 8:18 am

        yayy.. great. Try it out CH. Pitlai is also prepared with clustered beans and brinjals.

        Reply
    10. gayathri says

      April 20, 2016 at 5:45 am

      Healthy pitlai. nice presentation.

      Reply
      • Srividhya G says

        April 20, 2016 at 8:21 am

        Thanks Gayathri.

        Reply
    11. Srivalli says

      April 20, 2016 at 2:47 am

      The pictures are so bright and nice..good dish…

      Reply
      • Srividhya G says

        April 20, 2016 at 8:23 am

        Thanks a lot Valli.

        Reply
    12. theveggiecooker says

      April 20, 2016 at 12:41 am

      Looks delish

      Reply
      • Srividhya G says

        April 20, 2016 at 8:24 am

        Thanks a lot Smruti.

        Reply
    13. Gayathri Kumar says

      April 19, 2016 at 8:14 pm

      Love this pitlai. Looks absolutely inviting..

      Reply
      • Srividhya G says

        April 19, 2016 at 9:46 pm

        Thanks Gayathri.

        Reply
    14. Bharani says

      April 19, 2016 at 6:22 pm

      Husband likes anything with bitter gourd… Will try this definitely

      Reply
      • Srividhya G says

        April 20, 2016 at 8:33 am

        Thanks Bharani. Please do let me know how it turned out.

        Reply
    15. usha says

      April 19, 2016 at 4:13 pm

      Pitlai looks delicious and thanks for simplifying the sambar varieties. I always get confused when I visit some of the Tamil blogs.

      Reply
      • Srividhya G says

        April 20, 2016 at 8:33 am

        ha ha thanks Usha. So many sambar varieties. Glad it helped. Thanks again.

        Reply
    16. Suma Gandlur says

      April 19, 2016 at 8:15 am

      Sounds yummy, Vidhya. My husband loves bitter goud and I am going to definitely try this.

      Reply
      • Srividhya G says

        April 19, 2016 at 8:24 am

        Thanks a lot Suma.

        Reply
    5 from 1 vote (1 rating without comment)

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    Hello all, I am Srividhya, the person behind this blog. I firmly believe that the mouth is the way to the heart. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world. From traditional, authentic recipes to fusion and eggless bakes, you can find it all here! Read more →

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