Pavakkai Puli Kuzhambu [Bitter Gourd Tamarind Curry]


Pavakkai Puli Kuzhambu


Cuisine Style: South India | Cooking Time: 20 minutes | To Serve: 4 | Take with: Rice, Idly, Dosai | Type: Curry, Kulambu, Gravy

Ingredients

  • Bitter gourd - 3 [cut into circle shape about half a inch thickness]
  • Tamarind extract - 3 tbsp
  • Small onion - 4
  • Curry leaves - 1 spring
  • Garlic – 2 cloves
  • Red chilli powder - 1 tbsp
  • Rice - 1 tbsp
  • Fenugreek seeds - 1 tbsp
  • Mustard seeds - 1 tbsp
  • Turmeric powder - 1 tsp
  • Jaggery - 2 tbsp [grated]
  • Asafetida - a pinch
  • Water as required
  • Salt  to taste
  • Oil - 3 tbsp

Preparation

  • Dry roast rice, fenugreek seeds and grind separately and keep them aside
  • Pressure cook (1 whistle) sliced bitter guard with salt, turmeric powder, Red chilli powder and drain the water
  • Heat pan with oil put mustard seeds once its crackled add chopped small onion then sauté. Add garlic, curry leaves, asafetida and fenugreek powder sauté gently
  • Add cooked bitter gourd  and mix well then
  • Again add turmeric powder, red chilli powder and salt mix well
  • Add tamarind extract, rice powder and water, then add grated jaggery and stir
  • Once raw smell goes off cut off the flame
  • Serve hot with rice, idly or dosa
Bitter Gourd Puli Kuzhambhu

Note

  • Don’t overcook bitter gourd it loses color and flavor.

Tip

  • Coconut milk or lemon juice can be added after seasoning.

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