Pavakka puli curry / Bitter gourd in tamarind gravy / പാവയ്ക്കാ പുളിങ്കറി






Ingredients


Bitter gourd / Pavakka / bitter melon – 2 medium
Rice flour – 2 tbsp
Salt as
needed
Oil for frying

Kashmiri chili powder – 1 tbsp
Turmeric powder – ¼ teaspoon
Asafoetida – ¼ teaspoon
Tamarind – a lemon sized ball
Jaggery
– Optional
For tempering 

Mustard seeds – 1 teaspoon
Urad dal – 1 teaspoon
Dry red chili, broken – 3
Curry leaves – as needed






Method


Wash and chop bitter gourd into 1 inch piece. Marinate bitter gourd pieces with
rice flour and salt.
Soak
tamarind in ½ cup of water. Squeeze the tamarind extract and keep aside.
Heat
oil in a pan. Fry marinated bitter gourd without crowding the pan. Set this
aside.
Now add
2 cups of water to already squeezed tamarind extract. Add Kashmiri
chili
powder, turmeric powder, and asafoteida. Switch on the stove. Allow it to boil.
When it starts boiling, add fried bitter gourd to this. Allow it to boil. Add jaggery
if you like it as it imparts a nice flavor. Those who like sweet and sour
particularly likes the addition of jaggery. If you are not fond of sweetness,
they you can fully avoid this. Now you can switch off the stove. You can
proceed with tempering.

Heat oil in a pan. Splutter mustard seeds. Add urad dal, red chili, and curry
leaves. Now pour this on to the curry. Bitter melon in tamarind gravy is ready.
It goes well with rice.












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