• Welcome to Tamil Brahmins forums.

    You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our Free Brahmin Community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

    If you have any problems with the registration process or your account login, please contact contact us.

Pavakkai Puli Kuzhambhu

Status
Not open for further replies.
Pavakkai Puli Kuzhambhu



Bitter gourd or bitter melon as it is called has always been a neglected food among a large part of the population. But what we tend to forget is the wonderful health benefits that are hidden in this not-so-frequently-used vegetable. Bitter gourd is rich in various vitamins, minerals and dietary fiber. The vegetable helps strengthen the immune system in children, rendering them less vulnerable to diseases.



Indian cuisine seeks a satisfying balance of taste - Sweet, sour, Salty and three types of bitter. According to Ayurvedic belief eating layered and balanced flavors, encourages proper digestion and the release of positive, nurturing energy from the foods we eat.

Pavakkai Puli Kuzhambhu is very famous in Tamilnadu. This delicious sauce in Pavakkai curry is made with coconut and masala powders. If you get a tender and fresh Pavakkai, try making this southern Indian specialty.

Ingredients



Tender Big Bitter gourd 1 No.
Tamarind Juice 2 cups.
Big Tomato 1 No.
Curry Leaves 1 tbsp.
Jaggery powder 1 Tbsp.
Salt To Taste.
For Grinding



Sāmbhar Powder 1 Tbsp.
Red chili powder 1Tsp.
Turmeric powder ¼ Tsp.
Asafetida powder ½ Tsp.
Grated Ginger 1 Tbsp.
Grated Coconut ¼ cup

For Tadka



Sesame oil 1 Tbsp.
Mustard seeds 1 Tsp.
Fenugreek seeds ¼ Tsp.
Red chilies 2 no.
Curry leaves few


Method:



  • Wash and cut the Pavakkai into round sizes and keep side.
  • Chop the tomatoes into small cubes.
  • Grind the ingredients that are listed under "to grind" table into smooth paste by adding little water. Keep this aside.
  • Heat the oil in a kadai, seasons the all tadkas. Now add the chopped Pavakkai and salt and fry for 8 minutes.
  • Now add the chopped tomatoes and 1 cup of water and & cook they turn slightly mushy.
  • Heat the tamarind water with jaggery for 5 minutes.
  • Add the tamarind juice & bring it to boil. When it starts boiling, add the ground paste & boil them in medium flame, till the gravy reaches the kuzhambhu consistency.
  • Serve hot with Rice and vegetables.
DSC01525.JPG



Pavakkai Puli Kuzhambhu/Tangy Bitter Gourd Coconut Curry | Madappalli - Temple's Kitchen
 
Status
Not open for further replies.

Latest ads

Back
Top