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You are here: Home / Traditional Kongu Foods / Araithuvitta Pavakkai Puli Kuzhambu | Bitter Gourd in Coconut Based Gravy

Araithuvitta Pavakkai Puli Kuzhambu | Bitter Gourd in Coconut Based Gravy

September 24, 2013 By Sangeetha Priya 15 Comments

ARAITHUVITTA PAVAKKAI PULI KUZHAMBU | BITTER GOURD IN COCONUT AND TAMARIND SAUCE

I want to add Bitter gourd in various forms for my kids so I purchase it without fail whenever I go to Indian Grocery. Today’s Araithuvitta Pavakkai Puli Kuzhambu ie Bitter Gourd in Coconut Based Gravy is one favorite of kids since the bitterness gets suppressed in that coconut and other ingredients we use for grinding…I make Puli kuzambu without adding any coconut and using MIL’s Puli kulambu powder. Apart from that today’s version which I make it on alternate weekends. Never get bored with  this 2 version gravies, Poriyal/stir fry and Bitter gourd Pulav. Let’s move to today’s recipe in detail and will come up with any interesting bitter gourd recipes in future…

Ingredients for Araithuvitta Pavakkai Puli Kuzhambu

Bitter Gourd – 2 Numbers (Roundly Sliced)
Tamarind – Small Goose Berry Size
Tomato – 1 Medium Size
Mustard Seeds – 1/4tsp
Turmeric Powder – 1/4tsp
Red Chili Powder – 1-2tsp
Fenugreek Powder – 1/4tsp
Salt and Oil

To Saute and Grind

Shallot/Chinna Vengayam Or Onion – 10 numbers or 1 Medium Size
Coriander Powder – 1 Tbsp
Red Chili – 4 Numbers
Shredded Coconut – 1/2 Cup
Garlic – 4-5 Numbers
Curry Leaves – Few
Oil

How to make Araithuvitta Pavakkai Puli Kuzhambu

  • Heat 2 Tbsp of oil and saute whole shallot/onion (if using onion chop it roughly), chili and garlic.
  • Add coriander powder,curry leaves and coconut to it and remove from heat.
  • When cools down grind it to fine paste.
  • In the same pan fry the roundly chopped bitter gourd to light golden brown and not so crisp.
  • Extract juice from tamarind by soaking it in warm water for 15 minutes at least.
  • Add tamarind juice, red chili powder, fried bitter gourd and cook in microwave/stove top for 5 minutes.
  • Heat oil in same pan, splutter mustard seeds.
  • Add curry leaves, turmeric powder, fenugreek powder, chopped tomato.
  • When tomatoes mashed well add half cooked bitter gourd mixture.
  • After a single boil add ground onion paste.
  • Now check salt and allow to cook till gravy thickens well.
  • Serve with hot white rice and papad.

Notes

  1. Onion and garlic should fry well otherwise gravy gets raw onion smell.
  2. I usually add seeds and its up to you.

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Filed Under: Kongunadu Recipes, Kuzhambu Varieties, Traditional Kongu Foods, Veg Kuzhambu Varieties Tagged With: Bitter gourd gravy/stew with spicy tangy coconut sauce, bitter melon, coconut added recipe, karela recipe, Kuzhambu Varieties, nitha, pavakai, pavakka, pavakkaai kuzhambu, pavakkai puli kulambu, stew with spicy tangy, tamarind sauce, Veg

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Reader Interactions

Comments

  1. Priya R

    September 27, 2013 at 4:51 am

    wow curry looks samma , must try this when I get bittergourd 🙂

    Reply
  2. Priya Suresh

    September 26, 2013 at 8:01 pm

    Such a delicious kuzhambu, very inviting puli kuzhambu Sis.

    Reply
  3. Sona S

    September 26, 2013 at 4:13 am

    Looks delicious and yummy.

    Reply
  4. Manjula Bharath

    September 26, 2013 at 4:11 am

    wow very spicy and delicious looking kuzhambu 🙂 looks so yummm and tempting !!

    Reply
  5. Sangeetha M

    September 25, 2013 at 3:26 am

    wow..super spicy and aromatic kuzhambu..love your version…looks finer licking good 🙂

    Reply
  6. divya

    September 24, 2013 at 3:11 pm

    looks simply yummy and mouthwatering.

    Reply
  7. Divya Shivaraman

    September 24, 2013 at 1:29 pm

    Thank you for the recipe dear..now i got another way of using pavakka,,,

    Reply
  8. Priya Anandakumar

    September 24, 2013 at 1:28 pm

    puli kuzhambu looks super and tempting…

    Reply
  9. Priya Suresh

    September 24, 2013 at 9:15 am

    Kuzhambu looks fingerlicking and tempting…Give me some rice and papads, i can happily it for my lunch.

    Reply
  10. Rumana Ambrin

    September 24, 2013 at 7:35 am

    very nice and tempting curry..

    Reply
  11. Beena.stephy

    September 24, 2013 at 6:15 am

    Looks delicious . love it

    Reply
  12. Veena Theagarajan

    September 24, 2013 at 5:53 am

    looks so yummy too tempting

    Reply
  13. Princy Vinoth

    September 24, 2013 at 5:15 am

    Looks inviting!I keep looking for curries as i need to make something daily thanks for sharing.

    Reply

Trackbacks

  1. Radish Leaves Chutney | Mullangi Ilai Puli Thogayal says:
    July 24, 2020 at 5:50 pm

    […] served this Radish Chutney withBitter Gourd Puli KuzhambuMoong Bean SproutsSengri Aloo Sabzi (Recipe Later)Starch Removed Boiled RiceCrispy Dosa & […]

    Reply
  2. Manathakkali Kai Kara Kuzhambu | Wonderberry Night Shade Green Fruit Gravy - Nitha Kitchen says:
    April 23, 2018 at 6:20 pm

    […] it anywhere. When I googled I couldn’t find the exact one so I used the steps I follow for Araithuvitta pavakkai puli kulambu. Wow I got the perfect taste how our hostel cook make and luckily with no bitterness (I tasted the […]

    Reply

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