Saturday, June 8, 2013

Pavakkai Puli Kuzhambu / Tangy Bitter Gourd Coconut Curry

Once in a week i make puli kuzhambu, kind of tangy curry using any vegetable with or without the addition of coconut. This Bitter Gourd Puli Kuzhambu is one healthy way to use bitter gourd and any one can enjoy this kuzhambu without complaining the bitterness of bitter gourd. Since the sliced bitter gourd cooked in tangy tamarind sauce and also the coconut addition mask its bitterness and gives u great taste that even your kids will like it if mixed with rice n topped with sesame oil.
No need to pre-cook or soak in salt water to remove bitterness, just few minutes of sauteing it with onions and the tamarind water does the magic. If u haven't tried bitter gourd this way plz give it a try its very easy puli kuzhambu without much spices n preparation process. Try it once n u will def accept my words :)
Finally today this recipe got chance to publish here, since it was sitting in my draft for more than 3 months, due to some reasons other recipes got the priority. Now off to the recipe...
Ingredients
  1. Pavakkai/Bitter gourd   1/2 lb or 200gm
  2. Pearl onion    8-10 no.or one medium onion (chopped)
  3. Tomato   2 medium(chopped)
  4. Garlic    1 full pod(peeled)
  5. Tamarind     small lime size piece soaked in warm water.
  6. Curry leaves    1 sprig
  7. Turmeric powder   1/4 tsp
  8. Kuzhambu Milagai Thool     2 tbsp*
  9. Cumin Powder     1/2 tsp
  10. Salt    as needed
To grind
  1. Coconut      1/2 cup
  2. Poppy seeds/Khas Khas    1/2 tbsp(soaked in warm water for 10 min)
To Temper
  1. Oil + sesame oil     1/2 tbsp each
  2. Mustard seeds      1/4 tsp
  3. Fenugreek seeds/methi seeds    1/2 tsp or less
  4. Cumin  seeds    1/2 tsp
  5. Pepper corns    3-4 
  6. Hing Powder     1/4 tsp

Method
Grind shredded coconut and soaked poppy seeds in a blender with little water to a smooth paste and keep aside.
Heat oil in a wok and add all the tempering ingredients in the same order and wait till it splutter and add onions and curry leaves and saute for a minute and then add sliced pavakkai/bitter gourd, turmeric powder and saute in medium heat for 3-4 minutes.
After that add tomatoes and garlic and saute till tomatoes turn soft n mushy.
And now add kuzhambu milagai thool and cumin powder and stir fry for a minute.
Then add tamarind extract and allow to boil.
When it starts boiling add the grounded coconut paste and stir well.
Then add enough water(to ur desired consistency)and salt mix well and close it with a lid and allow the coconut gravy to boil for 6-8 minutes in medium heat.
Lastly add some finely chopped cilantro and switch off the stove.
Thats it....pavakkai puli kuzhambu is ready. Serve hot with plain rice/Idly/Dosa.



15 comments:

  1. delicious curry presentation looks wonderful

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  2. Totally agree with u tamarind water will definitely remove the bitterness, even sometime my grandma used to soak them in tamarind juice before making curries with them..Fingerlicking kuzhambu Sangee.

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  3. Loved that red bucket and delectable clicks :) I dnt like bitter gourd much but this looks yum akka :)

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  4. Nice bitter gourd curry.....new for me:).

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  5. This looks yummy and tasty and best for steamed rice

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  6. Quiet interesting and tasty one !!

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  7. Looks great. I will try this today : ) Thanks for your recipe.

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  8. Tried Today its delicious! Thanks for sharing!

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    Replies
    1. Thanks for your feedback..happy that you liked it !

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  9. Super - made it - was great!!!!!!!!!!!!!!!!!!THANKYOU.

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