Bittergourd Puli Kulambu is a tasty alternative to those who wish to include bitter gourd in their food. Goes well with Rice.
Bittergourd Puli Kulambu recipe with step by step pics. Bitter gourd (pavakkai ) is one vegetable that most of us hate due to its bitterness. However, this vegetable has high medicinal values. It is very good for diabetes and cholesterol.
Bittergourd Puli Kulambu is a tasty alternative to those who wish to include bitter gourd in their food. I am not a great fan of bitter gourd but this puli kulambu is my forte. The tamarind juice added to this kulambu reduces the bitterness. Always use fresh bitter gourd while preparing curry.
How to prepare Bittergourd Puli Kuzhambu, Pictorial:
1.In a pan add in water, Turmeric powder, salt, and bitter gourd. Cook until the bitter gourd is half cooked. Drain and set aside.
2.In a kadai add in oil. once it's hot add in Mustard, Jeera, and Fenugreek. Let it splutter and then add in the curry leaves and chopped shallots and fry for about 3 mins in medium flame.
3. Next, add in the tomatoes and cook till it is soft and leaves oil.
4. Next, add in the half cooked bitter gourd to the kadai and fry for a min. and then add Chilli powder, Sambar powder, Turmeric powder, and salt and fry for about a min. . Check for salt and add as the bitter gourd is already cooked by adding salt.
5. Add in the tamarind juice extracted from the tamarind pulp. Cook for a min and then add in the Jaggery powder and mix well. Continue cooking until the kuzhambu thickens and leaves oil. Switch off the flame when it reaches the desired consistency.
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Bittergourd Puli Kulambu
Ingredients
- 2 Bitter Gourd chopped into small pieces
- 10 Shallots | Small Onion
- 2 Tomato meduim sized
- 1 tbsp Sambar Powder
- ½ tsp Red chilli powder
- ½ tsp Turmeric powder
- Salt as needed
- Tamarind lemon sized ball
- Water as needed
- 1 tsp Jaggery
- 2 tbsp Sesame Oil
- 1 tsp Mustard seeds
- Fenugreek Seeds a pinch
- 1 tsp Cumin Seeds
- 1 spring Curry leaves
To Cook Bitter gourd
- 1 cup Water
- ¼ tsp Salt
- ¼ tsp Turmeric powder
Instructions
- In a pan add in water, Turmeric powder, salt, and bitter gourd. Cook until the bitter gourd is half cooked. Drain and set aside.
- In a kadai add in oil. once it's hot add in Mustard, Jeera, and Fenugreek. Let it splutter and then add in the curry leaves and chopped shallots and fry for about 3 mins in medium flame.
- Next, add in the tomatoes and cook till it is soft and leaves oil.
- Next, add in the half cooked bitter gourd to the kadai and fry for a min. and then add Chilli powder, Sambar powder, Turmeric powder, and Salt and fry for about a min. . Check for salt and add as the bitter gourd is already cooked by adding salt.
- Add in the tamarind juice extracted from the tamarind pulp. Cook for a min and then add in the Jaggery powder and mix well. Continue cooking until the kuzhambu thickens and leaves oil. Switch off the flame when it reaches the desired consistency.
Notes
- Cook in Sesame oil , Add more oil if required.
- Goes well with Rice.
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
This post is originally from 2016 . It is now updated with new pictures , details and recipe card.
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