Pavakka Puli Curry

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November 20, 2020

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Here's a simple veg curry for rice! Pavakka (Bitter Gourd) is one vegetable which I learnt
to appreciate over time.

The timeline of moving from “strong dislike” to “appreciate” was quite a long one though
;) Anyway, these days I quite enjoy the vegetable especially if it's pavakka theeyal.

However, Jose is still in the process of learning to appreciate it. I was planning to speed
up that process with this curry. It's his paternal grandmother's recipe.

Ammachi was very famous for her culinary skills and Jose still misses her cooking.
Though he is yet to reach the “appreciation stage”, he did like the curry. I guess it's mostly
to do with it being his “Ammachi's” recipe.

Anyways, I really loved it. It has a good flavor combination – the bitterness of pavakka is
subdued a bit with the combination of coconut milk and tamarind. Also, if you like to
balance the flavors, add jaggery too.

Serve with rice and pappad and am sure you will also like it.

Here is the recipe…

Pavakka Puli Curry (Bitter Gourd in Tamarind Coconut Sauce)

Bitter Gourd cooked in a flavor packed tamarind coconut milk gravy. Tastes great with
rice and pappad.
Print Pin
Course: Lunch
Cuisine: Indian, South Indian, Kerala, Keralan
Author: Maria Jose Martin

Ingredients
150 gms Bitter Gourd (pavakka) (sliced)
4 Small/Pearl onion (sliced)
1 Green chilli (sliced)
1/4 tsp Turmeric powder
1/2 tsp Kashmiri chilli powder

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 1/2 tsp Coriander powder
small lemon size Tamarind (soaked in 2-3 tbsp warm water)
1 small – medium Onion (sliced)
1 Green chilli sliced
1 tsp Sliced ginger
1/4 tsp Turmeric powder
1 tsp Kashmiri chilli powder
1 tsp Coriander powder
1/2 tsp Fennel powder
3/4 -1 cup Medium thick coconut milk
1/3 – 1/2 cup Thick coconut milk
For tempering
1/2 tsp Mustard seeds
4 Small/pearl onion (sliced)
2 Dry red chilli
Salt
Curry leaves
1/2 – 1 tbsp Coconut oil

Instructions

Add salt to the cleaned and sliced pavakka and gently massage it with your finger
tips. Add sliced small onion, green chilli, 1/4 tsp turmeric powder, 1/2 tsp kashmiri
chilli powder, 1/2 tsp coriander powder and tamarind pulp. Marinate for 15 mins.
Heat coconut oil in a deep chatti/pan.
Add sliced onion, sliced green chilli,
sliced ginger and curry leaves. Cook
till onion browns.
Add 1/4 tsp turmeric powder, 1/2 tsp
fennel powder, 1 tsp kashmiri chilli
powder, 1 tsp coriander powder. Mix
well and cook for 2-3 mins, till oil
starts appearing.
Add marinated pavakka pieces. Mix
well.
Add medium thick coconut milk,
bring it to boil. Reduce flame to lowest
and cook for 12-15 mins or till
pavakka is done.
Add thick coconut milk and cook for
another 3-4 mins on lowest flame.
Add tempering and remove from fire.

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 For tempering: heat 1-2 tsp coconut
oil in a small pan. Crackle mustard
seeds. add sliced small onion, dry red
chilli and curry leaves. Once onion
browns, add to the curry. Let the curry
rest for 10-15 mins, before serving.

Notes
You can add 2 tsp jaggery powder if you like to add a hint of sweetness to the curry. If
using, add it along with thick coconut milk. The curry tends to thicken as it rests, so
adjust the qty of the gravy accordingly.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging
#mariasmenu

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