pavakkai puli kuzhambu recipe (bittergourd kulambu without coconut)
Ingredients
- Bittergourd /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
Instructions
- Keep everything ready including the bitter gourd.
- Mix turmeric in tamarind water itself and keep ready
- Bitter-gourd can be cut and soaked in some buttermilk and salt to reduce bitterness(for 15 minutes).
- Keep a kadai with oil add mustard to splutter add fenugreek then some curry leaves.
- Add crushed garlic.
- Then add onions when they become transparent add bitter-gourd by squeezing it from buttermilk water and add to onions with needed salt.
- Saute for some time add needed jaggery and stir.
- Then add chilli powder and coriander powder.
- Stir well till rawness of spices goes away.
- Add the diluted tamarind water and cook till the vegetable is cooked.
- When it comes to a gravy stage switch off.
- Serve with hot rice.
Notes
Gingelly oil tastes best for this recipe.
For making the gravy thick you can add rice-flour.Soaking bitter-gourd in buttermilk and salt helps to remove the bitterness to certain extent.
For making the gravy thick you can add rice-flour.Soaking bitter-gourd in buttermilk and salt helps to remove the bitterness to certain extent.