pavakkai puli kuzhambu recipe (bittergourd kulambu without coconut)

7 October 2016 marudhus bittergourd, curry, gravy, kulambu, kuzhambu, pavakai, pavakkai 3 Comments

pavakkai puli kuzhambu recipe (bittergourd kulambu without coconut)

Lot of us have an aversion to this bitter-gourd but its all the mind game.If we only think of its wide health benefits and start using it,then you will start enjoying this bitterness relaxedly without any inhibition.Me too was very reluctant during earlier days, but now I can have any thing bitter in any form.Its one the top most diabetic friendly vegetable with lowest calorie content.Simply mix some salt to the “cut bitter gourd” and leave for sometime.After that squeeze out all the juices,now the bitter-gourd would have become soft(not cooked)with less bitterness.I have soaked bitter-gourd in some buttermilk and salt mixture for making this pavakkai puli kuzhambu.This is yet another method to reduce bitterness.Adding jaggery is a must for this gravy it’s another option to reduce and balance the taste of bitterness.For making this pavakkai puli kuzhambu recipe use gingelly oil for better taste and flavour.Its an excellent gravy for rice that keeps well for days as we are not adding any coconut.

pavakkai puli kuzhambu recipe (kulambu without coconut)

INGREDIENTS:

Bitter gourd /pavakkai – 2-3 (cut in roundels with seeds removed)
Tamarind extract – lemon sized ball (soaked and squeezed and diluted with water)
Salt to taste
Turmeric powder – 1/2 tsp
Chilli powder – 11/2 tsp
Jaggery powdered – as per taste
Coriander powder – 2 tsp
Chopped small onions – 3/4 cup

For tempering:

Gingelly oil – 2-3 tsp,Mustard seeds – 1 tsp
Fenugreek seeds – 1/4 tsp
Some curry leaves
Crushed garlic cloves – 3-4

METHOD:

SOAK CUT GOURD IN BUTTERMILK SALT MIXTURE

KEEP EVERYTHING READY

DO TADKA WITH MUSTARD,FENUGREEK,CURRYLEAVES,GARLIC

ADD CHOPPED ONIONS

ADD BITTER GOURD

ADD SALT AND JAGGERY

ADD CHILLI AND CORIANDER POWDER

STIR WELL WHEN RAWNESS ISGONE ADD TAMARIND WATER

WHEN VEGGIE IS COOKED AND GRAVY THICKENS ITS READY

1.Keep everything ready including the bitter gourd.
2.Mix turmeric in tamarind water itself and keep ready
3.Bitter-gourd can be cut and soaked in some buttermilk and salt to reduce bitterness(for 15 minutes).
4.Keep a kadai with oil add mustard to splutter add fenugreek then some curry leaves.
5.Add crushed garlic.
6.Then add onions when they become transparent add bitter-gourd by squeezing it from buttermilk water and add to onions with needed salt.
7.Saute for some time add needed jaggery and stir.
8.Then add chilli powder and coriander powder.
9.Stir well till rawness of spices goes away.
10.Add the diluted tamarind water and cook till the vegetable is cooked.
11.When it comes to a gravy stage switch off.
12.Serve with hot rice.