Pavakkai puli kulambu recipe – How to make Pavakkai Puli Kuzhambu
South Indian Pavakkai Puli Kulambu that's served with rice.
Pavakkai or bittergoud - 1
Sambar onions or shallots - 15
Tamarind – 1 big lemon size
Vengaya kari vadagam – 1 tsp
Channa dal – 1/2 tsp
Turmeric powder – 1/4 tsp
Sambar powder – 2 tsp
Red chili powder – 1/2 tsp
Jaggery - 1/2 tsp
Salt – to taste
Sesame Oil – 2 tbsp
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 tsp 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.
Using sesame oil gives an authentic taste. If you do not like the flavor use any vegetable oil.