Pavakkai Gojju is a rice accompaniment prepared with bitter gourd is a rice accompaniment prepared with pavakkai, tamarind, and spice powder. Sesame seeds give a nice flavor 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 an 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 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 the 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 her aunt suggested this kuzhambu.
Next to sambhar, vetha kuzhambu/ Kara kuzhambu is one of my favorite rice accompaniments. 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 varieties I grind and add some ingredients for extra flavor.
Vendakkai Thengai Kara Kuzhambu, pavakkai gojju, and yellow pumpkin kuzhambu are my favorite among them. I love sesame seed flavor, Elu sadam is a 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 a 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.
KUZHAMBU VARIETIES WITH TAMARIND
Pavakka pitlai
KUZHAMBU VARIETIES WITHOUT TAMARIND
PULIKAICHAL
PULI AVAL
INSTANT PULI SADAM
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 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:
2 tablespoon + 1 teaspoon 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 How to make Pavakkai gojju with step by step pictures :
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 and discard the 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
