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You are here: Home / Indian Recipes / Biryani Varieties / Bitter Gourd Pulav | Pavakkai Sadham

Bitter Gourd Pulav | Pavakkai Sadham

September 6, 2013 By Sangeetha Priya 12 Comments

When comes to pulav adding whole garam masala ie mild spices and coconut milk are the main ingredients that cooked with rice. Adding Veggies/ Methi leaves is up to you. I am bit worried about my little one who is not taking veggies properly as he recently started taking solid foods. Usually i make Puli kulambu or Poriyal with this bitter gourd and he just splits when i give (but my daughter loves the poriyal version much). He is a rice liker so i thought of stuffing this bitter gourd in pulav. The very first time i tried adding this veggie to usual pulao and to my surprise it came out super. We all liked it, especially my son and before going to detailed post i conclude this as a great one pot meal for all people who like or hate bitter gourd 🙂

Ingredients

Brown/White Basmati Rice – 2 and 1/2 Cups
Bitter Gourd – 2 Numbers (Medium Size, I used Indian Variety) Fresh/Frozen Green Peas – 1/4 Cup
Onion – 1 Large size
Thick Coconut Milk – 1 Cups
Yogurt/Butter Milk – 1/2 Cup
Shai Jeera or Cumin – 1/2 Tbsp
Coriander Powder –  1 Tbsp
Red chili Powder – 1tsp or More
Chopped Mint and Coriander Leaves – 3/4 th Cup
Whole garam masala (Cloves/Bay Leaves/Cinnamon, Star Anise) – 2 Each
Ghee/Butter + Oil – 3 Tbsp

To grind

Green Chili – 2 Numbers
Mint and Coriander Leaves – 1 fist full
Garlic – 6-8 Cloves (large)
Ginger – equivalent to garlic

Method

  • Chop the bitter gourd round shape with seeds.
  • Remove the well matured seeds if any.
  • Marinate the bitter gourd with yogurt and 1/4tsp salt for 30 minutes (Step wise Pic 1 below).
  • Meanwhile soak the rice and start cooking the other ingredients.
  • Grind the ingredients given under “To grind” (Pic 3).
  • Heat butter+oil and add all whole garam masalas.
  • When the bay leaves turn golden brown, add lenghtly sliced onion and saute well.
  • Adda 1/2tsp of sugar and salt for onion to caramelize quick.
  • Now add the marinated bitter gourd (Pic 2) and saute in medium flame for another 5 minutes.
  • You can taste right now and if it has tolerable bitterness then proceed otherwise saute for another couple of minutes.
  • If you feel its little more bitter its normal becoz we are going to add coconut milk later.
  • Add Red chili, coriander powder and ground paste and saute till the raw smell disappears (Pic 4).
  • Add chopped mint and coriander leaves, after a gentle mix add coconut milk (Pic 5) then add soaked rice n check salt.
  • Mix well and allow 3 hisses in pressure cooker, i used electric cooker (Pic 6).
  • When completely done, open the lid halfway and leave it like that for another 15 minutes after that mix gently.
  • Doing this way prevents the rice break/mushy.

Post You May Like:

Authentic Tamarind Rice | Palaiya Sadham Varuval
Almond Pista Roll | Kaju Pista Roll
Araithuvitta Sundakkai Vatha Kuzhambu Recipe

Filed Under: Biryani Varieties, Kids and Infant Corner, Lunch Box Specials, Rice Varieties Tagged With: basmathi and bitter gourd, basmati rice recipes, bitter gourd or bitter squash combination, Bitter Gourd Pulav, bitter melon, bitter melon recipes, Diabetics Corner, how to add bittergourd in biryani or pulao, how to remove the bitter ness, karela recipe, Lunch Box Specials, Nitha Kitchen, one pot meal for diet and diabetic patients, pavakai sadham, pavakkaai rice, Pavakkai Pavakkaai sadham recipe, Pilaf Recipe, seasoned rice, tips to remove the bitter, variety rice, Veg

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Reader Interactions

Comments

  1. Happys Cook

    September 7, 2013 at 5:09 pm

    nice idea, we can make kids to try bitter guard using this pulao…

    Reply
  2. Beena.stephy

    September 7, 2013 at 9:12 am

    Interesting , pulav . love it

    Reply
  3. Sona S

    September 7, 2013 at 5:30 am

    innovative and healthy pulao.

    Reply
  4. Maha Gadde

    September 6, 2013 at 11:42 pm

    Interesting. N healthy…must eat vegetable..

    Reply
  5. Aruna Manikandan

    September 6, 2013 at 7:20 pm

    sounds interesting and delicious, will soon give a try 🙂

    Reply
  6. Priya Anandakumar

    September 6, 2013 at 6:27 pm

    Very interesting pulav, have never tried adding pavakkai in pulav… nice idear…

    Reply
  7. Veena Theagarajan

    September 6, 2013 at 4:00 pm

    unique and interesting pulav

    Reply
  8. Manjula Bharath

    September 6, 2013 at 3:37 pm

    wow thats an delicious and healthy combo for pulao dear 🙂 looks super yummy and tempting me !! 🙂

    Reply
  9. Navaneetham Krishnan

    September 6, 2013 at 2:30 pm

    Gourd into rice is something I have never done before but still its a wonderful turnout and yes, one way of making kids to eat veggies.

    Reply
  10. Nupur UK-Rasoi

    September 6, 2013 at 1:55 pm

    Cant even think of adding bitter gueard in pulao, what an amazing idea..

    nice recipe 🙂

    Reply
  11. Priya Suresh

    September 6, 2013 at 1:15 pm

    Omg, very unique pulao, never thought of adding bittergourd in pulao, seriously mindblowing.

    Reply

Trackbacks

  1. Araithuvitta Pavakkai Puli Kuzhambu | Bitter Gourd in Coconut and Tamarind Sauce - Nitha Kitchen says:
    April 26, 2018 at 11:53 am

    […] weekends. Never get bored with  this 2 version gravies, Poriyal/stir fry and Bitter gourd Pulav. Let’s move to today’s recipe in detail and will come up with any interesting bitter […]

    Reply

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