Pavakka / Kaypakka / Bitter gourd pulicurry

pavakka-curry
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author The following information about this recipe was contributed by Seethalakshmi N: Recipe photo, Ingredients & Preparation.

Ingredients

Bitter gourd/ Pavakka / Kaypakka : 1 small sized (cleaned , thinly vertically sliced)
Shallots / Pearl Onion / Red Small Onion / Ulli : 1/2 cup : vertically sliced
Turmeric Powder : 1/4 tsp
Red chilly Powder : 2 tsp or to your spice level
Coriander Powder : 1 tsp
Mustard Seeds : 1/2 tsp
Dried red chillies : 3 nos
Curry Leaves : 1 sprig
Coconut Oil : 3 tbsp
Garlic : 8 cloves
Tamarind Juice (extracted) : a goose berry sized ball (soaked in the water)
Fenugreek powder : 1/4 tsp
Salt to taste
Water : 2 Glasses
Don't know about an ingredient? Check our food dictionary!

Today I will give you a Pavakkai recipe for preparing a dish with bitter and sour taste. Its a typical Kerala dish which our old grandmothers used to prepare and serve with boiled rice. The new generation may not have tasted this. Mothers are also hesitant to prepare this kaypakka curry because of the bitter taste. But if you prepare it well (with no /little bitter taste), even children will love this dish.

Pavakkai recipe – Pulicurry

  1. Add 3 tea spoon coconut oil to the frying pan (If you have a manchatti / clay pot, it will be more tastier.
  2. Add vertically sliced (approximately 2″ length) bitter gourd pieces.
  3. Add the sliced onion pieces, garlic cloves, salt, turmeric powder and saute well and warm the ingredients.
  4. Pour water, saute and cover the lid and allow bitter gourd to become soft.
  5. In another frying pan add coriander powder, red chilly powder, fenugreek powder and fry till changes color.
  6. Make #5 into a paste in a mixer and add it to the bitter gourd mixture.
  7. Add tamarind juice and mix well and cook it in low flame (Don’t boil)
  8. Heat oil in small frying pan/kadai, splutter mustard seeds.
  9. Add dried red chillies, thinly sliced onions and curry leaves when the mustard starts crackling and saute.
  10. Add #9 to the bitter gourd mixture; mix well and cover the dish. Keep it aside for 10-20 minutes.
  11. Serve it with rice 🙂

 


This entry was written on November 19th, 2016 by in Gravies and Curries and tagged with , , , , , , , , . Last revised on December 1st, 2016.

Tried & Tasted by

Renoos

  • July 30, 2016 at 5:58 pm

    I made this curry…it came out well..thanks for this recipe..

    • August 1, 2016 at 12:48 am

      @Tina: Thanks for stopping by and trying the recipe. Glad to hear it came out well for you..
      Cheers:)

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