ody Pavakkai puli kulambu

Pavakkai puli kulambu

  This is one of my husband and my son favorite kulambu. Generally kids hesitate to have pavakkai but my son loves to have it. This is my amma way of preparing puli kulambu. Very simple one and tasty too.


Pavakkai ( Bitter gourd) - 3 small
Tomato - 1
Small onion - 5
Coconut - 1/2 cup
Jeera - 1 tbsp
Garlic - 3
Homemade sambar powder - 3 tbsp
Tamarind - very small piece
Curry leaves - 2 stem
asafoetida - a pinch
Turmeric powder - 1 tsp
Mustard seed - 1 tbsp
Jaggery - 1 tbsp


* Chop pavakkai either round or into small pieces.
* Chop onion and tomato into small small pieces.
* Soak tamarind in 1/2 cup water.
* Grind coconut ,jeera and garlic together and make a paste.

Take a thick bottom kadai,add oil. Fry pavakkai first till they are crisper. Once it is fried well, add chopped tomato to it. Cook till tomato is mushy. Now add turmeric powder,homemade sambar powder and salt. Fry for sometime ,till raw smell goes away. Once it is cooked, add grinded coconut paste. If the paste is too thick,add little water and cover the kadai with a lid. Cook till the raw smell of coconut and jeera is faded and mixed well with tomato. Now add tamarind water ,jaggery and bring to boil. Cook this kulambu till it is thicken up .In small kadai,add oil. Once it hot enough, add mustard seed,chopped onion,curry leaves and asafoetida. Fry it and add to kulambu. This goes well with hot rice. 


* Jaggery is added to give a slight sweetish taste to the kulambu and also the bitterness will also will be balanced.
* Preparing this kulambu using gingerly oil,enhance the taste .
* Those who dont like bitterness of bittergourd can soak chopped bittergourd in salt water for 10 to 15 minutes and use it in kulambu.


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