For this Kuzhambu, the tiny size Pavakkai (chinna Pavakkai ) also known as “mithi Pavakkai ” tastes good. If you do not get this, then you can use regular bitter gourd also.
Pavakkai Puzhi Kuzhambu
Recipe by S Kamala
Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy
Servings
5
servingsPrep time
5
minutesCooking time
15
minutesA tangy gravy made with tamarind and bitter gourd (Pavakkai)
Ingredients
Tiny bitter gourds (Mithi Pavakkai ) – 1 cup
Sambar Onion – 15 to 20 Nos
Garlic flakes – 10 to 15 Nos
Tomato – 1
Tamarind – a small lemon size
Sambar Powder – 1 tablespoon (heaped)
Turmeric Powder – 1/4 teaspoon
- For seasoning:
Gingelly Oil – 2 to 3 tablespoons
Mustard – 1/2 teaspoon
Bengal gram dal – 1 teaspoon
Fenugreek (Vendayam) – 1/2 teaspoon
Asafoetida Powder – a pinch
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Cut both the ends from the tiny Pavakkai . Put in boiling water and allow to boil for few minutes and remove. (If you add little jaggery in the boiling water, it will reduce the bitterness from the bitter gourd).
- Soak tamarind in water and squeeze out the juice by adding 2 cups of water little by little.
- Peel sambar onion and keep it as a whole – no need to cut it.
- Peel garlic flakes also. Chop tomato into small pieces.
- In a Kadai put the oil and when it is hot, add mustard. When it starts pop up add bengal gram dal and fry till it turn light brown.
- Add asafoetida and fenugreek (vendayam) and fry just for a second.
- Add whole onions and fry for few seconds.
- Add garlic flakes and fry again for few more seconds.
- Add curry leaves and chopped tomatoes and fry till tomato mashed well.
- Add turmeric powder, sambar powder and salt. Mix everything well.
- Add Pavakkai , tamarind water and stir it well. Close with a lid and allow to boil.
- When it starts boiling, reduce the heat and keep it on stove for few minutes and remove.