Pavakkai Puli Kulambu Recipe, Traditional Kuzhambu varieties of Tamil Nadu

Pavakkai Puli Kulambu/Kuzhambu Recipe, Tamil Kuzhambu Recipes with step by step photos and video. Pavakkai Puli Kulambu is one of the traditional Kulambu varieties of Tamil Nadu similar to that of Vendakkai Puli Kulambu. Pavakkai is Bittergourd in English, Roasted Bittergourd in Tamarind Curry is called Pavakkai Puli Kuzhambu. Pavakka Pitlai recipe is related to Pavakkai Puli Kulambu.

Pavakkai Puli Kulambu is ready when the Pavakkai pieces (Bitter gourd ) is going to be so filled with spices and taste so amazing that even people who don’t like Pavakkai will fall in love with this recipe.

Extraordinary flavor of Gingelly oil adds the unique taste to our Puli Kulambu and it is preferred in all the curries and gravies of traditional Tamil Nadu Cuisine. This recipe shows Pavakkai Puli Kulambu without coconut however the recipe can also be made adding the coconut also.

South Indian Meal/thali is not complete without Puli Kuzhambu or Vatha Kuzhambu. There are so many varieties of Puli Khuzhambu and Khuzhambu varieties, few I would like to share the link, do check that.

1. Karamani Kara Kuzhambu
2. Poondu(garlic) Kuzhambu
3. Karunaikizhangu Kara Kuzhambu
4. Vendhaya Kuzhambu
5. Milagu Kuzhambu

Watch below Video for Pavakkai Puli Kuzhambu:

step by step Pavakkai Puli Kuzhambu recipe

Soak tamarind(puli) in water for 10 mins. Squeeze and extract the juice, keep aside.Peel the shallots and cut the Pavakkai thinly.

Heat oil in a pan, add mustard seeds, urad dal, fenugreek seeds, Once the mustard seeds started splutter add curry leaves.

Add in shallots(Chinna Vengayam), bitter gourd(Pavakkai)

saute for 5 mins till it slightly turns golden.

Add tamarind extract and mix well. Add in spice powders like turmeric powder, coriander powder, chili powder, salt and mix well.

dilute the jaggery in water or add directly to the Kuzhambu and mix well. Bring it to a boil, simmer for 10 to 15 mins till the oil oozes on top.

Puli kuzhambu is ready now you can Serve with steamed rice.

5.0 from 1 reviews

Pavakkai Puli Kulambu Recipe, Traditional Kuzhambu varieties of Tamil Nadu

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Pavakkai Puli Kulambu Recipe, Traditional Kuzhambu varieties of Tamil Nadu. Kuzhambu recipe of Tamilnadu made with tamarind and pavakkai(bitter guard)

Author: Premalatha Aravindhan

Recipe type: Main

Cuisine: Indian

Serves: 4

Ingredients

• 3 tbsp Oil (sesame oil)
• 1 tsp Mustard Seeds / Kaduku
• 1 tsp Urad dal / Ulundu Paruppu
• ¼ tsp Fenugreek Seeds / Vendayam / Methi
• A sprig Curry leaves
• 10 Shallots / chinna vengayam
• 200g Bitter gourd(pavakkai) sliced thinly
• Salt to taste
• 1 tsp Turmeric Powder
• 1 tbsp Chilli Powder
• 2 tbsp Coriander Powder
• a tsp Jaggery or Sugar
• 1 Lemon sized Tamarind(puli)
• Water as needed

Instructions

1. Soak tamarind(puli) in water for 10 mins. Squeeze and extract the juice, keep aside.Peel the shallots and cut the pavakkai thinly.
2. Heat oil in a pan, add mustard seeds, urad dal, fenugreek seeds, Once the mustard seeds started splutter add curry leaves.
3. Add in shallots(chinna Vengayam), bitter gourd(pavakkai) and tomatoes and saute for 5 mins till it slightly turns golden.
4. Add tamarind extract and mix well.
5. Add in spice powders like turmeric powder, coriander powder, chili powder,salt and mix well.
6. dilute the jaggery in water or add directly to the kuzhambu and mix well.
7. Bring it to a boil, simmer for 10 to 15 mins till the oil oozses on top.
8. Puli kuzhambu is ready now you can Serve with steamed rice.

Notes

Try to get the pavakkai in light green colour, will be less bitter.

3.5.3208

Have a wonderful day!