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How to make Pavakkai Puli Kuzhambu

  Lunch       pavakkai puli kuzhambu       August 31, 2015

You will need at least double the amount of tamarind that you use while making other varieties of puli kulambu. It is to balance the bitterness and also a little amount of jaggery is added towards the..

Ingredients:

  • Pavakkai (bittergourd) – 1
  • Sambar onions (Shallots) – 15
  • Tamarind – 1 big lemon size
  • Vengaya kari vadagam – 1 tsp
  • Channa dal – ½ tsp
  • Turmeric powder – ¼ tsp
  • Sambar powder – 2 tsp
  • Red chili powder – ½ tsp
  • Jaggery, grated – ½ tsp
  • Salt – to taste
  • Sesame Oil – 2 tbsp

Instructions:

  1. Soak tamarind in warm water. Extract the pulp and keep aside.
  2. Slit the pavakkai into 2 and take out the seeds from the middle. Chop each part into thin slices.
  3. Chop the sambar onions finely.
  4. Heat a pan with oil. Add vengaya kari vadagam and channa dal for tempering.
  5. Add sambar onion and sauté till they turn translucent.
  6. Add the pavakkai slices and simmer the flame completely.
  7. Cook for 4-5 minutes turning them often till they shrink in size and shrivel considerably.
  8. Add tamarind pulp, turmeric powder, more water if needed to the consistency you prefer and bring it to a boil.
  9. Add sambar powder, red chili powder and salt. Mix well, close with a lid and cook over low flame for 4-5 minutes.
  10. Add jaggery, mix and switch off the stove.
  11. Pavakkai Puli Kulambu is ready.
  12. Drizzle 1-2 tsp of sesame oil on top and close the pan tightly with a lid (this step is optional) and let the kulambu sit for another 5 mins for the flavors to merge well.
  13. Serve with hot rice and any side dish of your choice.

Notes: Using sesame oil gives an authentic taste. If you do not like the flavor use any vegetable oil.


How to make Pavakkai Puli Kuzhambu - Recipe with Pasumark Promise Life +









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