Pavakkai Gojju | Pavakkai Kara Kuzhambu | Pavakkai Puli Kuzhambu 

Pavakkai Gojju, Pavakkai Kara Kuzhambu, Kara kulambu, Pavakkai kuzhambu, Kuzhambur with coconut, arachuvitta kara kuzhambu recipe with step-by-step pictures, and video recipe. Check out the Pavakkai pitlai recipe and if you like the video pls SUBSCRIBE to my channel. 

What is Pavakkai Gojju — A South Indian tamarind‑based kuzhambu made with bitter gourd, sesame seeds, coconut, and sambar powder for a rich, tangy flavor.

How do I reduce bitterness in pavakkai — Pressure‑cooking pavakkai with turmeric and salt, then squeezing out the water, reduces bitterness significantly.

Why add sesame seeds and coconut — They add body, richness, and a nutty aroma that balances the bitterness of pavakkai.

Can I make pavakkai gojju without coconut — Yes, but coconut enhances the flavor. You can reduce the quantity instead of skipping it.

Pavakkai Pitlai 

Which oil is best for pavakkai kara kuzhambu — Sesame oil gives the most authentic taste and complements tamarind‑based gravies.

How long does pavakkai puli kuzhambu stay fresh — It stays good for 2 days when refrigerated. Tamarind‑based kuzhambu tastes even better the next day.

Vendakkai Thengai Kara Kuzhambu, pavakkai gojju, and yellow pumpkin kuzhambu

Can I use white sesame seeds instead of black — Yes, both work well. Dry roast until aromatic before grinding.

What to serve with pavakkai gojju — Hot rice with sesame oil, upma, paruppu usili, or any coconut‑based poriyal pairs beautifully.

KUZHAMBU VARIETIES  WITH TAMARIND

Pavakka pitlai

KUZHAMBU VARIETIES WITHOUT TAMARIND 

PULIKAICHAL

PULI AVAL

INSTANT PULI SADAM

Pavakkai Gojju | Hagalakayi Gojju | Pavakkai Kara Kuzhambu | Bitter Gourd Tamarind Gravy

South Indian pull kuzhambu

5 from 1 vote

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Course: Kuzhambu

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Author: Vidya Srinivasan

Ingredients

• 1 Pavakkai / Bitter gourd big, deseeded and put into small pieces
• pinch of turmeric powder
• little salt
• 3 + 1/2 cup tamarind water
• 1/2 cup water
• 1 tbsp + 1 tsp Sambar powder/ chilli powder
• 1 tbsp Jaggery powder
• asafoetida generous portion
• 2 Green chilli
• Salt – to taste
• 1 tsp sesame oil

To temper:

• 3 tbsp Sesame Oil
• 1/4 tsp Mustard seeds
• Fenugreek seed few
• 1/2 tbsp Chana dal
• few Curry leaves

To grind:

• 1 tsp + 1/2 tsp Sesame seed
• 1/4 cup Coconut

Instructions

• Soak small lemon size tamarind and extract  3 cups + 1/2 cup of  tamarind water and keep aside
• Add pavakkai, turmeric powder, and salt to cooker separator and pressure cook for 2 whistles
• Dry roast sesame seeds till they pop, transfer to a plate, and cool
• furthermore, add coconut and set it aside
• After the sesame seed is cool grind it first then add coconut and little water; grind to a smooth paste
• Transfer the cooked pavakkai to a colander and squeeze the bitter gourd cooked water
• Add sesame oil to the heavy-bottomed pan. When oil is hot add ingredients under "to temper" and let them splutter
• Add the cooked pavakkai and fry  for 4-5 minutes in low - medium flame until they turn brown
• Furthermore, add  sambar powder and give quick saute
• Add the tamarind water, salt and boil the kuzhambu for 15 minutes or until the raw smell goes off
• furthermore add the ground paste, jaggery, and hing; boil for 5 mins
• finally add sesame oil and boil for 5 minutes. Turn off the stove

Video

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Notes

1. Pavakkai can also be directly cooked or microwave
2. White sesame seed can also be used instead of black
3. Coconut oil can be used instead of sesame oil
4. Boil the kuzhambu according to the consistency you desire and adjust the water accordingly
5. If you think Kulambu is watery in a small bowl add 1/4 tsp of rice flour and mix it with 2 tbsp of water make a paste, add to kuzhambu and let it boil for 3-4 minutes

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Ingredients:

1 Pavakkai / Bitter gourd, big, deseeded, and put into small pieces

pinch of turmeric powder

little salt

3 + 1/2 cups tamarind water 

1/2 cup water

1 tbsp + 1 tsp Sambar powder/ chilli powder 

1 tbsp Jaggery powder 

A generous portion of asafoetida

2 green chilli 

Salt – to taste

1 tsp sesame oil

To temper:

2 tbsp + 1 tsp Sesame Oil 

1/4 tsp Mustard seeds

Fenugreek seed few

1/2 tbsp chana  dal 

Few curry leaves

To grind:

1 tsp + 1/2 tsp Sesame seed 

1/4 cup Coconut

How to make Pavakkai gojju with step-by-step pictures :

• Soak small lemon-sized tamarind and extract  3 cups + 1/2 cup of  tamarind water, and keep aside
• Add pavakkai, turmeric powder, and salt to the cooker separator and pressure cook for 2 whistles

• Dry roast sesame seeds till they pop, transfer to a plate, and cool

• Furthermore, add coconut and set it aside

• After the sesame seeds are cool, grind them first, then add coconut and a little water; grind to a smooth paste

• Transfer the cooked pavakkai to a colander and squeeze the bitter gourd and discard the  cooked water 
• Add sesame oil to the heavy-bottomed pan. When the oil is hot, add the ingredients under “to temper” and let them splutter

• Add the cooked pavakkai and fry  for 4-5 minutes on a low-medium flame until they turn brown

• Furthermore, add  sambar powder and give a quick sauté

• Add the tamarind water and salt and boil the kuzhambu for 15 minutes or until the raw smell goes off

• Furthermore, add the ground paste, jaggery, and hing; boil for 5 mins

• Finally, add sesame oil and boil for 5 minutes. Turn off the stove