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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
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Vidya Srinivasan


  • 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 tablespoon + 1 teaspoon Sambar powder/ chilli powder
  • 1 tablespoon Jaggery powder
  • asafoetida generous portion
  • 2 Green chilli
  • Salt – to taste
  • 1 teaspoon sesame oil

To temper:

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

To grind:

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


  • 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
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  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 teaspoon of rice flour and mix it with 2 tablespoon of water make a paste, add to kuzhambu and let it boil for 3-4 minutes
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