Chettinad paavakai puli kuzhambhu | bitter gourd kulambhu - unique and flavourful recipe of Chettinad cuisine as always. It can be different from normal pavakkai puli kuzhambh u because of the addition of freshly grounded masalas. I choose this way of making paavakai kulambhu. It blends well with coconut and fresh coriander leaves. Also, the addition of tamarind and jaggery balances the bitterness pa pavakkai and gives you adorable taste.
In Tamil, it is named as pavakkai. In Malayalam - pavakka, in Telugu - kakara kayi, in Hindi - karela and bitter gourd/ bitter melon in English. This bitter gourd has many health benefits and it is really good for diabetes. We can take it in juice form, dry curry, or bajji and chips for evening snacks with tea. Many do not like recipes using bitter gourd due to its bitter nature. I would say if we cook pavakka in the right method you can make it delicious.
Any tips for cooking chettinad paavakai puli kuzhambhu without much bitterness?
Yes. If we cook properly, it won't bitter. If it is kuzhambhu or deep fry, we should saute the paavakai in oil along with a pinch of salt till the color of bitter gourd turns transparent and nice flavor comes. Then we should add water to cook the veggie. In that way, the bitter melon gets cooked really soft and tender and not bitter much.
Notes to follow for perfect bitter gourd kulambhu?
- Cook in gingelly oil as it enhances the flavor and good for health.
- Do not skip adding jaggery(vellam). The sweetness balances the bitter taste of pavakkai.
- Do not hesitate to add a handful and some more coriander leaves. You will really love its refreshing smell and taste(it's my personal note 😊)
You might like these bitter gourd recipes as well.
Video recipe for Chettinad pavakkai puli kuzhambhu:
How to make Chettinad pavakkai puli kuzhambhu:
- Soak tamarind in enough water. Squeeze out the juice and keep aside.
- In a kadai, add tsp of gingelly oil, then 1 tbsp of urad dal, and 1 tbsp of channa dal. Saute in low flame. Once the dal turns golden, add 4 to 5 nos of red chilies.
- Now 1 no of roughly chopped big onion and 1 no of roughly chopped tomato.
- Sprinkle some salt to cook tomatoes. Cook covered till the tomatoes get cooked.
- Add coriander leaves and freshly shredded coconut. Give a quick mix and turn off the stove.
- Cool down the mixture and transfer to the mixie. Add 1 tsp of red chili powder, 2 tsp of coriander powder, and ¼ tsp of turmeric powder.
- Add some more water to grind and ground to a smooth paste.
- To make kuzhambhu, heat a kadai, add 2 tbsp of gingelly oil. Season with 1 tsp of mustard seeds, ½ tsp of fenugreek seeds, ½ tsp of cumin seeds, and few curry leaves.
- Add finely chopped onion and saute till it turns transparent.
- To it add thinly sliced bittergourds, sprinkle some salt and saute till it changes its color.
- Now add tamarind water we already soaked and reserved. add a piece of jaggery also.
- Finally grounded paste to be added. Mix well. Add some water if needed.
- Adjust the salt as per your taste and let the kuzhambhu boils till it becomes thick.
Below is a pictorial representation of pagarkai puli kuzhambhu.
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