Pagarkai or Pavakkai Puli Kuzhambu / Bitter Gourd Tamarind Curry is one of the south Indian bitter taste vegetable curries, usually serve with rice, prepared in tamarind water. In Tamil, we call it as “Pakarkaai/பாகற்காய்“. This curry which I prepare once in a week is a must one in my lunch menu.
I like to eat pavakkai puli kuzhambu but most of us don’t like pavakkai because of that bitterness. For that, I tell you the thing how to decrease bitter taste from pavakkai. First, fry the pavakkai in gingelly/sesame oil then add it to the curry. By this way, very less bitterness only retains in pavakkai puli kuzhambu.
Bitter Gourd – The bitter taste of bitter gourd has many health benefits. It has the rich source of Vitamins. It also benefits our immune system, keeps our tissues strong and helps to absorb iron from our foods. One of the purposes of Bitter gourd helps to kill intestinal worms present in our stomach naturally. Yet, many more health benefits owned by itself. Therefore, we should take pavakkai in any form such as juice, pickle, poriyal or this type of pavakkai puli kuzhambu once in a week or at least two weeks once.
Now, Let’s learn how to make Pavakkai Puli kuzhambu recipe easily. Do try this recipe in your home and please give me your comments.
Pakarkai – Pavakkai Puli kuzhambu Recipe | Bitter Gourd Tamarind Curry Recipe
Recipe Type – Veg Recipes
Cuisine – Indian / South Indian / TamilNadu
1 cup = 240 ml
1 tblspn = 15 ml
Pavakkai / Pakarkai / Karela – 2 big
Tamarind – gooseberry size
Turmeric powder – 1/4 tsp
Homemade chili powder – 3/4 tsp ( click over the text to see the recipe)
Coriander powder – 2 tsp
Sea Salt/Kal Uppu – to taste
Small Onions / Shallots – 1/2 cup
Tomato – 1
Grated Coconut – 2 tblspn
Garlic – 4 cloves
Cumin seeds / Seeragam – 1 tsp
Sesame Oil / Gingelly Oil / Nallennai – 2 tblspn + 3 tblspn
Mustard seeds / Kadugu – 1/4 tsp
Urad Dal / Uluththam Paruppu – 1/2 tsp
Fenugreek / Vendhayam – 1/4 tsp
Asafoetida Powder / Perungaya Podi – 1/4 tsp
Curry Leaves – 1 spring
Pakarkaai / Pavakkai Puli kuzhambu Recipe – Step by Step instructions
1. Take bitter gourd and wash it with water and cut thinly to round pieces.
Soak tamarind in 1/2 cup water for 20 minutes and sieve it using a filter to remove impurities and sand from it. Add more water to get all juices from tamarind. Totally we need 2 1/2 cups of tamarind water.
2. Add all ingredients given under “to grind” table in a mixie jar, grind it to a smooth paste.
3. Heat a pan with 2 or 3 tbsp of gingelly oil, add pavakkai , fry until it turns good golden color and removes to a plate.
4. In the same pan, add remaining 2 tbsp of sesame oil, when it hot, add mustard once it splutters add urad dal, fenugreek seed and then curry leaves. When urad dal turns light golden color add ground coconut paste.
5. Add turmeric, red chili powder and coriander powder. Mix well and saute until the oil leaves the sides of the pan.
6. Add 2 cups of filtered tamarind water. Add salt as required.
7. Let it boil. After 5 minutes of boiling , add fried pavakkai and mix well.
8. Cover and simmer it for another 10 to 15 minutes or until the oil separates to the sides of the pan.
9. Healthy pavakkai puli kuzhambu is ready now. Don’t avoid this wonderful curry which is good for our health. Serve with rice, pappad, and any poriyal varieties.
Check out my Poriyal/Stir Fry recipes.
10. For feeding pavakkai puli kuzhambu to your kids, add some ghee, mash pavakkai by your hand along with rice and mix well. Like this way, I feed to my kids. Adding of ghee will enhance the taste of the curry. Your kids too definitely would like to eat this curry.
1. If you are in a hurry, soak tamarind in hot water for 5 minutes.
2. Fenugreek seeds should add in all dishes prepare with tamarind.
3. Try to take this pavakkai puli kuzhambu at least two weeks once.
How to make Pavakkai Puli kuzhambu Recipe – in a printable form