Pavakkai Puli Kuzhambu [Bitter Gourd Tamarind Curry]

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

pavakkai puli kulambu

Note

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

Tip

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

Bitter gourd tamarind curry