Pavakka Pulicurry, Bitter gourd and tamarind dish, Kaypakka curry
Pavakka Pulicurry, Kaypakka curry, Bitter gourd and tamarind dish
Pavakka or Bitter gourd recipes are a unique feature of Kerala cuisine. Bitter gourd is called by different names like Kayapakka or Pavakka in Malayalam, Pavakkai in Tamil, Karela in Hindi, Kakarakaya in Telugu and Haagalkai in Kannada. Pavakka Pulicurry is one of a traditional recipe which has a combined sour flavour from the tamarind juice and the bitter flavour from the sliced bitter gourd pieces. The use of chilli powder along with dried red chillies shapes up a hot spicy taste and a dark brown texture. As we all know, bitter gourd is a natural source of many of the nutritive components and is considered to be good for diabetic patients. Have a look at the list of ingredients used and the method of this delicious Pavakka Pulicurry dish.
- 1 medium sized Bitter gourd / Pavakka / Kaypakka (cleaned and sliced to thin vertical pieces)
- ½ cup of finely sliced Shallots / Ulli / Red small onions
- ¼ teaspoon of Turmeric powder
- 2 teaspoon of Red Chilli Powder
- 1 teaspoon of Coriander Powder
- ½ teaspoon of Mustard seeds
- 3-4 dried Red chillies
- A sprig of Curry leaves
- 3 tablespoon of Coconut Oil
- 7-8 Cloves
- A small gooseberry shaped Tamarind piece
- ¼ teaspoon of Fenugreek powder
- 2 glasses of Water
- Salt for the taste
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Method of Preparation
- Take out the tamarind piece and soak it in water, keep it for some time.
- We could reduce the bitter flavour of sliced bitter gourd pieces by mixing it with some turmeric powder and salt. Keep it for 5-10 minutes. Squeeze and drain off the water.
- Heat 3 tablespoon of coconut oil in a frying pan. (Using clay pot or Manchatti is more preferred as it would be tastier)
- Now, add the bitter gourd pieces to the frying pan along with sliced onion, garlic cloves and a pinch of salt. Saute it well.
- Pour some water and continue sauting, cover the lid and continue cooking so that the bitter gourd pieces become soft.
- Take out another frying pan and add the coriander powder, red chilli powder, fenugreek powder and fry it till the mixture attains a slight different texture.
- Add this to the bitter gourd mixture. Now, squeeze off the tamarind piece and pour the tamarind extract, mix it well and cook it on a low flame.
- Heat some oil in a frying pan and add the mustard seeds, wait for it to splutter. Now, add the dried red chillies, finely sliced onions and curry leaves. Saute it to a light brown colour.
- Add this tempered mixture to the recipe and mix it well. Cover the dish and keep it for 10-20 minutes.
- Serve it with hot steaming rice.