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    Home » Recipes » 30 Mins Recipes

    Pavakkai Puli kulambu Recipe – How to make Pavakkai Puli Kuzhambu

    Published: Jun 18, 2015 · Modified: Feb 24, 2019 by Radhika · This post may contain affiliate links · Leave a Comment

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    pavakkai puli kulambu recipe

    Pavakkai puli kulambu recipe with step by step pictures. A delicious south indian kuzhambu made using pavakkai. Pavakkai is also known as Karela in Hindi and Bitter gourd or Bitter melon in English. As going by the name though it does taste bitter, when cooked the right way you can easily tame the bitterness and reap its benefits.

    I have made this pavakkai puli kulambu in a simple way following my MIL’s method. Though I do love the Chettinad way of making this pavakkai kulambu which is a bit elaborate as it involves grinding of ingredients which is worth the effort and time, I love the simplicity of making this kulambu for lunch.

    Though almost all the kids hate pavakkai, my kids are okay with it. Though they don’t love it with much gusto at least they do not point blank refuse to eat it when cooked. They infact love this midhi pavakkai poriyal very much. They prefer pavakkai puli kulambu than when compared to make the regular into a poriyal or curry.

    I love eating this pavakkai puli kulambu with stove top roasted pappads (Sutta Appalam) very much. When you take the time to cook the pavakkai before proceeding to make the kulambu you will not taste any bitterness at all while eating.

    pavakkai puli kulambu

    You will need at least double the amount of tamarind that you use while making other varieties of puli kulambu. It is to balance the bitterness and also a little amount of jaggery is added towards the end of making this pavakkai puli kulambu which will totally erase any sort of bitterness completely.

    Step by step recipe to make Pavakkai Puli Kulambu:

    pavakkai puli kulambu step-1

    1. Soak tamarind in warm water. Extract pulp and keep aside.

    2. Chop the sambar onions and pavakkai finely.

    pavakkai puli kulambu step-2

    3. Heat a pan with oil and temper with vengaya kari vadagam and channa dal. Add sambar onions and cook till they turn translucent.

    4. Add pavakkai and cook over low flame till they shrink in size and shrivel.

    pavakkai puli kulambu step-3

    5. Add tamarind extract, turmeric powder and bring to a boil. Add red chili powder, sambar powder, salt  and cook for 4-5 mins over low flame.

    6. Finally add jaggery and take off stove.

    Pavakkai Puli Kuzhambu

     Pavakkai puli kulambu is ready to be served hot with rice.

    If interested do check out other kulambu varieties like Vendakkai puli kulambu, Ennai Kathirikkai kulambu, Murungakkai Puli kulambu, Kathirikkai Verkadalai Kulambu and maa vathal mor kulambu

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

     Pavakkai puli kulambu recipe details below:

    Pavakkai puli kulambu recipe – How to make Pavakkai Puli Kuzhambu

    South Indian Pavakkai Puli Kulambu that's served with rice.
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    Prep Time : 10 mins
    Cook Time : 20 mins
    Total Time : 30 mins
    Servings : 3 -4 servings
    Course : Main
    Cuisine : South Indian
    Author : Radhika

    Ingredients
      

    • Pavakkai or bittergoud - 1
    • Sambar onions or shallots - 15
    • Tamarind – 1 big lemon size
    • Vengaya kari vadagam – 1 tsp
    • Channa dal – ½ tsp
    • Turmeric powder – ¼ tsp
    • Sambar powder – 2 tsp
    • Red chili powder – ½ tsp
    • Jaggery - ½ tsp grated
    • Salt – to taste
    • Sesame Oil – 2 tbsp
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    Instructions
     

    • Soak tamarind in warm water. Extract the pulp and keep aside.
    • Slit the pavakkai into 2 and take out the seeds from the middle. Chop each part into thin slices.
    • Chop the sambar onions finely.
    • Heat a pan with oil. Add vengaya kari vadagam and channa dal for tempering.
    • Add sambar onion and sauté till they turn translucent.
    • Add the pavakkai slices and simmer the flame completely.
    • Cook for 4-5 minutes turning them often till they shrink in size and shrivel considerably.
    • Add tamarind pulp, turmeric powder, more water if needed to the consistency you prefer and bring it to a boil.
    • Add sambar powder, red chili powder and salt. Mix well, close with a lid and cook over low flame for 4-5 minutes.
    • Add jaggery, mix and switch off the stove.
    • Pavakkai Puli Kulambu is ready.
    • Drizzle 1-2 teaspoon of sesame oil on top and close the pan tightly with a lid (this step is optional) and let the kulambu sit for another 5 mins for the flavors to merge well.
    • Serve with hot rice and any side dish of your choice.

    Notes

    Using sesame oil gives an authentic taste. If you do not like the flavor use any vegetable oil.
    Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!

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    Radhika of Tickling Palates Blog

    I'm Radhika. Welcome to Tickling Palates, a recipe blog with a focus on wholesome vegetarian, plant-based food that is delicious & comforting using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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