Bitter Gourd Gravy | village style pavakai puli kuzhambu

Authentic pavakai puli kuzhambu traditional village style my MIL method of doing. My MIL is from namakal and her method of cooking is quite different from my mothers style. My MIL mostly prepare all the recipes spicy and thick gravy style and it suits for rice and tastes good the next day.
Most people doesnt like bitter gourd but they dont know how much good this veggie is for our health. Diabetes patients must take this veg. And also to reduce cholestrol level this veggie can be taken once in a while.


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Bottle Gourd Gravy
  1. In a earthen clay pot (preferably) add 2 tbsp sesame oil.
  2. Add 1 tsp fenugreek seeds saute well
  3. Add few curry leaves
  4. Add 3 chopped onion and saute till transparent
  5. Add 6-7 garlic cloves and stir well
  6. Add 1 tsp salt
  7. Sprinkle some asafoetida
  8. Add 1 tbsp chilly powder
  9. If you want more spicy add 1/2 more tbsp of chilly powder
  10. Add 1 tsp coriander powder
  11. If you want thicker gravy add 1/2 tsp more coriander powder
  12. Mix all the masala well in oil till the masala change darker in color
  13. Add 3 bitter gourd chopped in small pieces
  14. Saute well in oil till bitter gourd is cooked
  15. Add 1/2 tsp turmeric powder
  16. Add 1 tsp cumin powder
  17. Saute well
  18. Add tamarind pulp extracted from a small gooseberry sized tamarind and allow to boil till oil separates at the sides
  19. Before boiling well check for salt and spiciness and make changes. After boiling well do not add chilly powder it spoils the taste so add pepper powder if needed.
  20. Add few curry leaves on top and switch off.
  21. Authentic pavakai puli kuzhambu is ready to serve with hot rice
Recipe Notes

Important instructions to follow

  1. Saute bitter gourd in oil till it is cooked otherwise the gravy will tastes bitter
  2. Use sesame oil to get the heavenly taste
  3. Do not add chilly powder after the gravy boiled well add pepper powder instead

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