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Pavakkai PuliKuzhambu (Bittergourd Tamarind Gravy/Pavakkai Theeyal)

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Hi Friends, My Guest Post is published in Nithus Kitchen. I am really happy to participate in her Guest post. If you too want to participate, do drop a mail to her. It really helps many new bloggers. Thank you Nithu dear and i wish you continue this great work for the years to come…..

Here comes the recipe now…

Ingredients

  • Pavakkai/Bittergourd/Karela – 4
  • Onion – 1 big (Shallots – 10 to 12, Kuzhambu will be more tasty, when shallots are used) (cut into small pieces)
  • Tamarind – 1 lemon size
  • Jaggery/Sugar – 1/2 lemon size (1 tsp sugar)
  • Grated Coconut – 1/2 cup
  • Red chilli powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Chana dhal – 1/2 tsp
  • Urud dhal – 1/2 tsp
  • Coriander seeds – 2 tsp
  • Red Chilli – 2 to 3
  • Pepper – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Fenugreek seeds – 1/2 tsp
  • Curry leaves – a handful
  • Salt – as per taste
  • Water – 3 cups (can be adjusted according to the need)
  • Oil – 4 tsp

Method
  • Soak the Tamarind in 1 cup hot water.
  • Cut the Bittergourd in to small slices. (if you dont like the bitterness, soak the vegetable in salt water for 30 to 40 minutes and wash well. But it is not a healthier part and so i didnt do like that.)
  • In a kadai or pan, add the Bitterourd and start frying with l tsp oil till it becomes light brown color (Dont fry too much) and pour the tamarind extract and allow to cook. When it starts boiling, keep the flame in simmer and let the gravy thickens.
  • In a mixie, add the grated coconut, coriander seeds, pepper seeds, cumin seeds, fenugreek seeds and make it to a paste by adding little water. (dont add more water)
  • In a kadai, add oil, urud dhall, channa dhall, curry leaves, and fry them for 2 to 3 mts.
  • Add the shallots or onion and fry till they becomes transparent.
  • Add in the Tamarind gravy with BG to this and add the salt, coriander powder, chilli powder and grinded paste and allow to cook in medium fame adding 2 more cups of water.
  • Add the jaggery and cook for another 10 minutes and switch off the stove.
  • Meanwhile, prepare the tampering, by adding 2 tsp oil in a small kadai, add curry leaves and red chilli and pour this to the gravy and serve hot with rice.

Also today i got an award “You are the Best blogger” from a lovely blogger  – Priya Sreeram of Bon Appetit . Thank you Dear. She has a wonderful blog with very new and innovative recipes to try out. Please do visit her’s to try out her lovely recipes….
                                        
Though want to share this award to all my fellow bloggers, sharing this with the following bloggers.
1. Sara of Sara’s Corner
2. Nithu of Nithu’s Kitchen
3. Peanutts of Chillies and Lime
4. Prathiba of The Chef and Her Kitchen
5. Kanchan of Kitchen Gossip
6. Jeyashri of Jeyashri’s Kitchen
7. Krishnaveni of Krishnaveni’s Kitchen
8. Geetha of En Samayal Araiyil
9. Chitra of Chitranna
10. Sameena of My Culnary Creations
11. Menago of Sashiga
12. Santosh Bangar of Santosh’s Kitchen
13. Paaka Shaale of Paaka Shaale
14. Suhaina of My Singapore Kitchen
15. Nithya of Aaha-Oho
Friends, please take the award and share it with the other bloggers….
                                                                                                                                          

                                                                                                                                            

Reader Interactions

Comments

  10. PJ says

    Read ur interview at Nithu's Kitchen and glad to know more about you.Congrats on the award too.

    The kuzhambu looks delish.Incidentally I made this for lunch today 🙂

    Reply

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