Bitter gourd is known as pavakkai in Tamil. Pavakkai kuzhambu / pavakkai puli kuzhambu is a spicy South Indian gravy with all spices and tamarind. Tangy taste of this kuzhambu goes well with rice. I have this kuzhambu as a side dish for Idli & Dosa too. I love pavakai fry which my mom makes. Here you go for step by step recipe for Pavakkai Kuzhambu :-)
INGREDIENTS:
Bitter gourd /
Pavakkai - 1
Mixed beans or
Chick peas - 1/2 cup
Onion - 1 finely chopped
Garlic - 3 to 4 cloves - slice lengthwise
Tamarind - lemon size
Turmeric powder - 1/4 tsp
Jaggery - 1 tsp powdered
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Gingelly oil - 2 tsp
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida - a pinch
Curry leaves - few
HOW TO MAKE:
Soak mixed bean or chick peas over night. Wash well and pressure cook it and allow 2 to 3 whistles. Drain the water and keep aside.
Soak tamarind in a cup of water for 20 mins. Extract tamarind juice and keep aside.
Wash bitter gourd, cut into half then remove the seeds. Heat oil in a kadai splutter mustard seeds, fenugreek seeds, curry leaves and asafoetida. Add chopped onions and garlic pieces. Fry until turn into transparent. Add bitter gourd pieces and fry well.
When the bitter gourd turn its color add turmeric powder, chilli powder and coriander powder. Add needed salt and mix well. Add tamarind juice. Add water as you needed the consistency.
Mix well and allow to boil. When the bitter gourd cooked add a tsp of powder jaggery. Turn off the stove and pour 2 tsp of gingelly oil.
Bitter gourd kuzhambu / Pavakkai puli kuzhambu is ready. Serve with rice.
TIPS:
A cup of tamarind juice is enough for thick consistency. Add little water to have watery (not more) consistency.
Adding jaggery will give thick consistency as well it will reduce the bitter of the pavakkai.
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