July 13, 2014

Ash gourd buttermilk kuzhambu with Bitter gourd pitlai and Raw banana podi (பூசணிக்காய் மோர் குழம்பு,பாகற்காய் பிட்லை &வாழைக்காய்பொடி)

A traditional combo of south tamilnadu's lunch menu. In North Tamilnadu we have morekozhambu with paruppu usili where as in southern districts of Tamilnadu morekuzhambu with kathirikai or pagrakai pitlai is made.

Ash gourd buttermilk kuzhambu (âºÉ¢ì¸¡ö §Á¡÷ÌÆõÒ)

Boil the ashgourd pieces with little salt and enough water and keep aside.
Soak 2 teaspoons of Bengal gram, 1 tea spoon of raw rice, 1 tea spoon of cumin seeds for half an hour.
 Grind them with 6 green chillies, 2 tablespoons of grated coconut and required salt to fine paste.
Heat the pan with 2 tea spoons of coconut oil. Saute with mustard seeds, ½ teaspoon of fenugreek and 1 red chilli.
Then add the grounded paste and boiled ashgourd and mix well.
Then add 500ml of thick buttermilk without any lumps and a pinch of turmeric powder.
Wait till the buttermilk mix starts giving bubbles and switch off.
Buttermilk shouldnot be allowed to boil much. Add fresh curry leaves.

 Bitter gourd pitlai  (À¡¸ü¸¡ö À¢ð¨Ä)
Bittergourd pieces 2 cups
Tamarind juice 2 cups (from a big gooseberry size of Tamarind)
Boiled thur dhal 1 cup
Jaggery a small piece
For grinding:
Fry 1 tbspoon of dhania, 1/2  tbspoon of bengalgram, 1/2  teaspoon of pepper, 4 red chillies in a kadai with oil. Grind them with 1 tb spoon of coconut and keep aside
Heat the pan with 2 tea spoons of oil. Add mustard seeds and 1/2 teaspoon of cumin seeds. Then add the bittergourd pieces and fry for 3 to 5 minutes in medium flame. Then add the tamarind juice, turmeric powder and required salt. Once the vegetable boils well and becomes soft add the boiled thurdhal to it and mix well. Then finally add the coconut paste to it. Put the jaggery piece also while boiling. When everything mixes well and becomes thick the pitlai is ready. (Same method is to be followed for kathirikai pitlai also)

Raw banana podi (Å¡¨Æ¸¡ö ¦À¡Ê)
Fry to golden colour 1 tb spoon of Bengal gram, ½ tbspoon of blackgram and 4 red chillies in 2 teaspoons of oil and keep aside. Take one raw banana, Grease it with a tea spoon of oil on all the sides. Microwave it for 4 minutes. Turn the other side on the top and again microwave it for 4 minutes. Allow it to cool. Peel off the skin and make it powder with dry hand. Now powder the dhal mix with little hing and salt . Add the banana to it and just give the whip for a second. Now the powder is ready.

Note: Add the banana powder to hot rice with ghee and have with morekuzhambu. Pagarkai pitlai goes well with morekuzhambu rice.


  1. Hi,
    If we do not have microwave oven, then shall I cook the raw banana in stove top in the direct flame? Please clarify. Thanks