Pavakkai puli kulambu is a south Indian spicy, tangy kulambu recipe prepared with bitter gourd and goes well for rice. Bitter gourd has many health benefits and it is good to include it in our diet often. You can’t taste the bitterness in this kulambu and it is delicious to enjoy with rice, ghee and appalam.
You may also like similar recipes here:
I have uploaded the video recipe of chettinad style pavakkai puli kulambu below. Subscribe to my YouTube channel for more video recipes.
Total time required : 35 minutes
No. Of serving : 3-4
- Bitter gourd – 2 medium size
- Onion – 1
- Curry leaves – 6
- Tamarind juice – 1/2 cup
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1 tsp
- Salt – as required
- Turmeric powder – 1/4 tsp
- Chilli powder – 1/2 tsp
- Sambar powder – 2 tsp
- Coriander leaves – for garnishing
FOR SAUTEING & GRINDING:
- Oil – 1 tsp
- Onion – 1
- Tomato – 1
- Red chilli – 3
- Coconut grated – 1/4 cup
- Pepper seeds – 8
- Coriander seeds – 1 tsp
1. Wash the bitter gourd and cut into thin circles. Remove the white flesh portion at center along with seeds for all the circles.
2. Heat a pan with a tbsp of oil and add the bitter gourd. Saute well for 2 minutes in medium flame until it shrinks a little. Keep aside. This will reduce the bitterness.
3. In the same pan, add a tsp of oil and add chopped onion. Saute well until translucent. Add red chilli and tomato, Saute until it turns soft.
4. Allow it to cool completely. Transfer into blender, add little water and grind into paste.
5. Take coconut, pepper seeds and coriander seeds in a blender. Add little water and grind into paste. Keep aside.
After making all these preparations, let’s see how to make this chettinad style bitter gourd puli kulambu.
1. Heat oil in a pan. Add mustard seeds, cumin seeds. Once it splutters, add chopped onion and saute until translucent.
2. Add curry leaves and fry for a minute. Now add the grounded onion tomato paste along with little water.
3. Stir well and cook until it starts boiling. Add the tamarind juice and bring to boil.
4. Now add the fried bitter gourd to it along with required salt, turmeric powder, chilli powder and sambar powder.
5. Mix well and cook for few minutes until bitter gourd gets cooked and oil separates. Add the grounded coconut mixture with little water if needed and stir.
6. Allow it to boil in low flame for 2-3 minutes. Add Coriander leaves on top and remove from flame.
7. The tasty, spicy and tangy pavakkai puli kulambu ready.
Served it hot for rice with appalam.