August 17, 2012

Pavakkai Puli Kulambu/ Bitterguord curry

 
Pavakkai is one of my hubby's favourite vegetable preferably as puli kulambu. Besides it is loaded with lots of precious nutrients So i try to include it as much as possible.Most of them avoid this wonderful veggie because of its bitterness .There are many tricks to reduce the bitterness by soaking it in saltwater or in tamarind extract or in curd and also washing it several times in lots of water. I didd'nt soaked it but somehow the bitterness is reduced in this curry because of frying it before adding it to the gravy. It tastes really good even my little one liked it...
 
Have a try you too will love...
 

Ingredients

Bitterguard – 2
Oil - 2 tsp
Cumin seeds / Jeeragam - 1 tsp
Curry leaves - 1 spring
Onion - 1 chopped
Tomato - 2 nos chopped
Garlic Cloves - 4 chopped
Turmeric powder / Manjal podi - 1/2 tsp
Chilli powder / Milagai thool - 1 tsp
Corriander powder / Kothamalli thool - 2 and 1/2 tsp
Tamarind - a small lemon sized
Coconut - 1/2 cup shredded  
 
For Tempering
Oil - 3 tsp
Mustard seeds / Kadugu - 1/2 tsp
Urad dal / Ulunthamparupu - 1/2 tsp
Fenugreek seeds/ Vendhayam - 1/2 tsp
Curry leaves - 1 spring
Asafoetida / perungayathool - a generous pinch  
 
Preparation
Cut the veggie and grab your ingredients.Soak tamarind and extract the juice and keep it aside .
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Heat 1 tsp oil in a kadai and saute the sliced bitterguard for 5 mins and keep it aside.
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Preparation of Masala

Heat 1 tsp oil in the kadai and splutter cumin seeds .Add curry leaves. Add onions and
garlic cloves and fry for few mins.
 
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Now add the tomatoes and fry till mushy. 
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Add the shredded coconut and mix well.Switch off the flame and add the coriander powder and mix well.
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Let it cool down and grind it to a fine paste.Now the masala and fried bitterguord is ready. 100_1403

 Preparation of Gravy

Heat oil in a kadai and add the ingredients under tempering.wait for spluttering.Now add a tbsp of
chopped onion and fry for a min
 
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Add the fried veggie and the grounded masala and required salt . 100_1406
And then add the tamarind extract with 2 cups of water .Mix in the turmeric powder and chilli powder .Let it boil for few mins.
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Cover the lid and Simmer the flame .Allow to cook until the raw flovours of the masala goes and the
oil floats on the top.
 
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Now you can enjoy this curry with steamed rice.
 
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12 comments:

Vijayalakshmi Dharmaraj said...

i like this pavakai puli kuzhambu.....
VIRUNTHU UNNA VAANGA

PT said...

yummy and delicious..

Mano Saminathan said...

Tasty and delicious puki kuzhambu!

Divya Pramil said...

Wow sounds like a very interesting kulambu will surely try this :) Thanks for leading me to your lovely space :)
Today's Recipe - Soft Coconut Burfi / Delicate Coconut Balls
You Too Can Cook Indian Food Recipes

சிநேகிதி said...

அருமையாக இருக்கு

Shabbu said...

yummy curry...Thanks for visiting my space..Happy to follow u ..

Shabbu's Tasty Kitchen

Hima bindu said...

yummy curry..

My first visit to your blog.. Happy to follow you.

http://indianrecipegalleri.blogspot.in/

Swasthi said...

curry looks delicious! glad to follow you

Reshmi Mahesh said...

Delicious preparation...

Sangeetha Nambi said...

Real yummy and tabgy gravy... Glad to follow u...
http://recipe-excavator.blogspot.com

Anonymous said...

no salt has been added plz note it

Tamilarasi Sasikumar said...

Hi Anonymous
I have added already plz read once more...

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