Pavakkai Gojju is a rice accompaniment prepared with bitter gourd is a rice accompaniment prepared with bitter guard , tamarind and spice powder. Sesame seeds give a nice flavour to this Pavakkai Kara Kuzhambu. Pavakkai puli kuzhambu stays good for two days. It is also a nice side for upma.
When it comes to pavakkai, I am not exception. Growing up, I Hated pavakkai. Even before tasting the dish the mere thinking of bitterness stopped me from eating pavakkai-based dishes. Whenever I go to grocery shopping with Amma, seeing pavakkai I would think my mom shouldn’t buy it.
Pavakkai Pitlai is a common rice accompaniment prepared at home. As I mentioned in Pitlai recipe, jaggery was a trigger for me to eat it so she use to make Pitlai often. Once when Amma was talking to my relative aunt she told her about my dislike for Pavakkai and aunt suggested this kuzhambu.
Next to sambhar, vetha kuzhambu/ Kara kuzhambu is one of my favorite rice accompaniment. I am addicted to the Hot rice with kuzhambu and a spoon of sesame oil combo. ThisPavakkai Gojju is tamarind based and that’s is one reason I like it.
Healthy pavakkai takes a step back because of it is bitterness. Cooking it in tamarind water and turmeric powder, and also squeezing it well makes it less bitter. Also jaggery added towards the end makes this kuzhambu tasty.
For very few Kara kuzhambu variety I grind and add some ingredients for extra flavor.
Vendakkai Thengai Kara Kuzhambu, pavakkai gojju and yellow pumpkin kuzhambu are my favorite among it. I love sesame seed flavour, Elu sadam is frequent dish prepared at home. Sesame seeds give a nice flavor to this kuzhambu.
I have got one more reason to like this Pavakkai Gojju – coconut. Any recipe with coconut can’t go wrong, this is yet another proof. Coconut and sesame seed paste gives nice flavor to compliment Bitter gourd Kara Kuzhambu.
Pavakkai puli Kulambu can be prepared within 25 minutes and stays good for two days if refrigerated. It won’t last more at our home so I don’t know the actual shell life for this kuzhambu. Who is in for a traditional South Indian Kara Kuzhambu with pavakkai.
If you are interested for some tasty South Indian kuzhambu varieties in TMF,
Kuzhambu varieties with tamarind
Kuzhambu varieties without tamarind
Pavakkai Gojju | Hagalakayi Gojju | Pavakkai Kara Kuzhambu | Bitter Gourd Tamarind Gravy
Ingredients
- Pavakkai / Bitter gourd - 1 big, deseeded and put into small pieces
- Tamarind – 1 lemon sized ball
- Sambar powder/ chilli powder – 1/2tbsp
- Jaggery powder - 1 tbsp optional
- Turmeric powder - pinch
- Green chilli - 1
- Salt – to taste
- To temper:
- Sesame Oil – 1 tbsp
- Mustard seeds – 1/4 tsp
- Fenugreek – 1/8 tsp
- Channa dal - 1 tbsp
- Curry leaves – few
- To grind:
- Sesame seed - 1/4 tsp
- Coconut - 3 tbsp
Instructions
- Soak tamarind in 1 cup + 1/2 cup of luke warm water and keep aside for 5 – 10 minutes, and extract the juice
- Microwave pavakkai with enough water, turmeric powder and tamarind extract for 6 minutes. Once it is cool discard the water and squeeze the pavakkai well and rinse twice
- Dry roast sesame seed till aroma comes. After it comes to room temperature grind it and add coconut and make a paste
- Add oil to the heavy bottomed pan. When oil is hot add ingredients under "to temper" and let them splutter
- Add the cooked pavakkai and let it cook for 2-3 minutes in low flame
- Add sambar powder and givve a quick stir for 10 seconds
- Add the tamrind juice, turmeric powder, 1 cup of water, salt and cook till the raw smell goes off and kuzhambu reduce to 3/4 th of the portion; for about 15- 17 minutes
- Add the ground paste and cook for 3 minutes
- Add jaggery and cook for 5 minutes and switch off
Notes
- Pavakkai can also be directly cooked in pan instead of microwave
- White sesame seed can also be used instead of black
- Coconut oil can be used instead of sesame oil
- Boil the kuzhambu according the consistency you desire and adjust the water accordingly
- If you think Kulambu is watery in a small bowl add 1/4 tsp of rice flour and mix it with 2 tbbp of water make a paste, add to kuzhambu and let it boil for 3-4 minutes
Ingredients:
Pavakkai / Bitter gourd – 1, big, deseeded and put into small pieces
Tamarind – 1 lemon sized ball
Sambar powder/ chilli powder – 1/2tbsp
Jaggery powder – 1 tbsp (optional)
Turmeric powder – pinch
Green chilli – 1
Salt – to taste
To temper:
Sesame Oil – 1 tbsp
Mustard seeds – 1/4 tsp
Fenugreek – 1/8 tsp
Channa dal – 1 tbsp
Curry leaves – few
To grind:
Sesame seed – 1/4 tsp
Coconut – 3 tbsp
How to make Pavakkai gojju with step by step pictures :
- Soak tamarind in 1 cup + 1/2 cup of luke warm water and keep aside for 5 – 10 minutes, and extract the juice
- Microwave pavakkai with enough water, turmeric powder and tamarind extract for 6 minutes. Once it is cool discard the water and squeeze the pavakkai well and rinse twice
- Dry roast sesame seed till aroma comes. After it comes to room temperature grind it and add coconut and make a paste
- Add oil to the heavy bottomed pan. When oil is hot add ingredients under “to temper” and let them splutter
- Add the cooked pavakkai and let it cook for 2-3 minutes in low flame
- Add sambar powder and give quick stir for 10 seconds
- Add the tamarind juice, turmeric powder, 1 cup of water, salt and cook till the raw smell goes off and kuzhambu reduce to the desired consistency; for about 15 minutes
- Add the ground paste and cook for 3 minutes
- Add jaggery and cook for 5 minutes and switch off
Delicious Vidya! I am a recent lover of bitter gourd and will try this soon 🙂