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Bitter Gourd Kulambu | Pavakkai Kulambu

Amma's Pavakkai Kulambu — bitter gourd cooked in a freshly ground coconut masala with country tomato and a touch of jaggery. The secret is frying the bitter gourd really well till it changes colour — that one step removes the bitterness completely. Deep, tangy, spicy and absolutely heavenly with hot rice and ghee. 🤍
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: , tamil, SOUTH INDIAN
Ingredients Equipment Method

Ingredients
  

  • 2 bitter gourds chopped small
  • 1 big onion sliced
  • 1 big country tomato naatu thakkali
  • Tamarind — small piece
  • 1/2 tsp jaggery
  • Salt to taste
  • Oil as needed
  • A pinch of asafoetida
  • For the masala:
  • 4 dried red chillies
  • 1 tbsp chana dal
  • 1.5 tbsp coriander seeds
  • 1 tbsp urad dal
  • 5-6 small garlic pods
  • 1 tsp jeera
  • A handful of coconut
  • 1 tsp oil
  • For tempering:
  • 1/2 tsp mustard seeds
  • 1/4 tsp jeera
  • 1/4 tsp fenugreek vendhaiyam
  • Curry leaves

Equipment

  • kadai
  • mixie

Method
 

  1. Step 1: Fry the bitter gourd (important)
  2. Heat oil in a pan and fry chopped bitter gourd until it changes colour and turns slightly crisp.
  3. Set aside. This step reduces bitterness.
  4. ⸻
  5. Step 2: Roast and grind masala
  6. Heat 1 tsp oil and fry dried red chillies, channa dal, coriander seeds, urad dal, garlic, jeera, coconut and tamarind.
  7. Grind into a smooth paste with little water.
  8. ⸻
  9. Step 3: Prepare the base
  10. Heat oil in a pan. Add mustard seeds, jeera, fenugreek and curry leaves.
  11. Add sliced onions and sauté until soft.
  12. Add chopped tomato and cook until mushy.
  13. ⸻
  14. Step 4: Combine
  15. Add fried bitter gourd and mix well.
  16. Add the ground masala paste and required water.
  17. Add salt and asafoetida. Mix well.
  18. ⸻
  19. Step 5: Cook and finish
  20. Cover and cook until the kulambu thickens.
  21. Add jaggery and simmer until oil separates on top.