Last updated on May 31st, 2021 at 04:48 pm
Pavakka Puli Kulambu – Bitter gourd in tamarind and coconut-based curry is one of the classic curries in parts of Tamil Nadu. It is the best way to cook and enjoy the flavors and goodness of bitter gourd and yet the curry itself is not too bitter. This curry pairs well with rice or cooked millets or even dosa!
I know the first thing that comes to your mind when think of Bitter Gourd is “Bitterness”. Don’t worry! This pavakka puli kumabu is bitter in a bearable way, meaning it has a mix of all the tastes like bitterness, sweetness, spiciness, sourness and saltiness. Together it tastes not amazing, it is a treat for taste palates.
Bitter gourd is one of those vegetables that you acquire a taste for. But when you reduce the bitterness by a bit, its flavor is actually really nice. Not to mention all the health benefits this vegetable has. My grandmother had sort of a saying, eat bitter gourd and banana stems once a week and for good reason.
Pavakka Puli Kulambu:
What goes into this Pavakka Puli Kulambu:
- Vegetable: Bitter Gourd is the hero here in this Pavakka Puli Kulambu. A super bitter but very very healthy vegetable is carefully prepped and cooked in this curry. The other ingredients add if not enhances the flavor to this vegetable. The bitterness is lessened and the vegetable tastes absolutely delicious.
- Base Paste: Since we are on the road to sweetening this curry, I like to use just the regular ingredients to bring out the natural sweetness. Shallots are carefully sauteed in oil on medium flame, cooled down, and ground to a smooth paste along with coconut. Coconut is another ingredient that has great texture and sweetness.
- Tamarind: I use fresh tamarind and not tamarind paste. I specifically like to use aged sweet tamarind which has a good deal of sweetness AND sourness. It is just a perfect combination. However, if you don’t have aged tamarind use some jaggery to sweeten this curry.
- Spices: This pavakkai puli kulambu comes together with just sambar powder, turmeric powder, and asafoetida powder. All these add depth, texture, thickness, spice, and flavor.
Tips to note:
- The taste of tamarind varies as it ages. I have used aged tamarind the size of lemon soaked in 1 cup of water and strained.
- If you don’t have shredded or grated coconut, you can use coconut pieces of the same weight.
- I use homemade Sambar Powder. You can use whichever powder you usually use.
- This curry pairs well with cooked rice, cooked millets, idlis, and dosas!
- This pavakka puli kulambu stays good in the refrigerator for 2-3 days. Store it in an airtight container.
- Sauteed and ground shallots plus tamaring gives a good amount of sweetness to this curry. But if your tamarind is not sweet only sour, add 1-1.5 tsp powdered jaggery for sweetness if preferred.
More South Indian recipes you might like:
- Kondakadalai Kathirika Kulambu / Black Channa Curry
- South Indian style Egg Curry recipe
- Kollu Chutney / Instant Pot Horse Gram Chutney Recipe
- Instant Pot Potato Poori Masala recipe
Pavakka Puli Kulambu | Pavakkai Puli Kulambu
Servings: 0
Rate/ Comment on this Recipe
Equipment
- Saucepan / Kadai
- Blender
Ingredients
For the paste:
- 1 tbsp Sesame Oil
- 1 cup Pearl Onions / Shallots , 120g
- 1/2 cup Grated Coconut , loosely packed, 60g
For the kulambu:
- 2 tbsp Coconut Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Fenugreek Seeds
- 2 sprigs Curry Leaves
- 4 cloves Garlic , peeled and minced
- 8-10 medium Shallots/ Pearl Onions , peeled and quartered
- 2 cups Bitter Gourd , washed, seeds removed and chopped, (275g or a medium bitter gourd)
- 1/4 tsp Turmeric Powder
- 1 tbsp Sambar Powder , adjust based on the spiciness of the sambar powder you use
- 1 tsp Rock Salt , adjust to taste
- 1/8 tsp Asafoetida Powder
- 2 cups Water
- 1 cup Tamarind Extract , (see notes)
Instructions
Making the paste:
- In a saucepan, add the sesame oil and add the shallots to the pan once the oil is hot. Sauté it on medium flame until it begins to brown on the edges. Transfer the shallots to mixer grinder/blender.
- Once the shallots have cooled down, add the coconut to the blender and pulse a few times. Scrape the sides and blend to a smooth paste using few tablespoons of water if required. Set it aside.
Making the curry:
- In the same saucepan (washing not required), add the coconut oil and let it get hot. Add the mustard seeds, fenugreek seeds and curry leaves to it. Wait until the fenugreek seeds turn golden brown and the mustard seeds have spluttered.
- Add the chopped garlic and chopped shallots and sauté until the shallots turn translucent. Next add the chopped bitter gourd an sauté for 10 minutes or so in medium flame or until it begins to brown around the edges. Keep stirring to avoid scorching of the bitter gourd.
- Once that is done, add the turmeric powder, asafoetida powder, sambar powder and salt. Give a quick mix and then add the ground onion-coconut paste. Mix it all thoroughly.
- Add the water and mix it again. Cover the saucepan with a lid and let it simmer on medium flame for 10 minutes. Then check if the bitter gourd is cooked.
- Once it is cooked, add the tamarind extract and let the kulambu simmer for another 10 minutes on low flame for all the flavors to sink in.
- Turn off the heat and serve it over cooked rice!
Notes
- 1 cup = 235 g size.
- The taste of tamarind varies as it ages. I have used aged tamarind the size of lemon soaked in 1 cup of water and strained.
- If you don’t have shredded or grated coconut, you can use coconut pieces of the same weight.
- I use homemade Sambar Powder. You can use whichever powder you usually use.
- This curry pairs well with cooked rice, cooked millets, idlis, and dosas!
- This pavakka puli kulambu stays good in the refrigerator for 2-3 days. Store it in an airtight container.
- Sauteed and ground shallots plus tamaring gives a good amount of sweetness to this curry. But if your tamarind is not sweet only sour, add 1-1.5 tsp powdered jaggery for sweetness if preferred.
Tried this recipe?Please rate it above! Also comment below to let me know your thoughts! 🙂
Made this? Got doubts? Let me know what you think in the comments below!
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