Bitter Gourd Curry / Pavakkai Puli Kuzhambu

Because of the bitterness in bitter gourd/pavakkai /Karela many people (including me ) used to avoid. As this is one of the favorite veggie to my hubby, I prepare just for him. Many eat it out of force and yet it is an excellent source of nutrition. This time I have tried in Chettinad style and used a trick to reduce bitterness. As this veggie is nicely fried and cooked in tamarind juice with touch of grinded masala you will enjoy this with the little feel of bitterness.
Main Dish
2 servings
20 min
15 min



> For Grinding:

> Masala Powders:


  • Heat a pan and add soaf and garlic and fry for 2 mins. Then fry onion till transparent then add tomato, curry leaves.
  • When tomato turns mushy add coconut and mix well. Then add all masala powders and cook till raw masala smell disappears.
  • Let it cool and then grind it.
  • Cut the bitter gourd in round shape and soak them in salt and turmeric water for a 10 mins then wash thoroughly 2 to 3 times in plain water. This helps to reduce bitterness. Take slightly big pan and fry the veggie nicely and then add imli / tamarind juice and jaggery.
  • Add the grinded paste and water mix them nicely and cook for 5 mins.
  • Yummy pavakkai puli kuzhambu is ready. This time we tried with chapati and it was awesome.

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