Pavakkai Puli Kulambu

South Indian homes mostly prepare sambhar often. We need a change of course but a healthy recipe. I have tried out this recipe first time because my hubby likes to have bitter gourd. But the recipe came out very well, I was very happy and every one of my family (in-laws) enjoyed the bitter and sour taste of the traditional Pavakkai puli kulambu (South Indian style). I served them with rice vathal and appalam.

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Bitter Gourd Gravy for rice recipe
  1. In a pan add sesame oil 1 tbsp.
  2. Add mustard seeds after it spultters add cumin seeds and fenugreek seeds.
  3. Add curry leaves and fry add a pinch of asafoetida.
  4. Add shallots and fry till transparent.
  5. Once the onion has changed color to brown add cut bitter gourd.
  6. The bitter gourd should fry well in oil till it cooked. So that the bitterness will reduce to some extent.
  7. Add turmeric powder, chilly powder and coriander powder in above said quantities. Add salt as per required and stir well.
  8. After the bitter gourd cooked well in oil add turmeric pulp to it and allow it boil for 10 minutes or gravy becomes thickened.
  9. Once the oil leaves at the sides switch off stove and give a resting time of 10 minutes. The pavakai puli kuzhambu is ready. You can serve it with hot rice.
Recipe Notes

Nutritional Value of the recipe:

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