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Pavakka Puli Curry (Bitter Gourd in Tamarind Coconut Sauce)

Course: Lunch
Cuisine: Indian, South Indian, Kerala, Keralan
Author: Maria Jose Martin
Bitter Gourd cooked in a flavor packed tamarind coconut milk gravy. Tastes great with rice and pappad.
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Ingredients

  • 150 gms Bitter Gourd (pavakka) sliced
  • 4 Small/Pearl onion sliced
  • 1 Green chilli sliced
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Kashmiri chilli powder
  • 1/2 tsp Coriander powder
  • small lemon size Tamarind soaked in 2-3 tbsp warm water
  • 1 small - medium Onion sliced
  • 1 Green chilli sliced
  • 1 tsp Sliced ginger
  • 1/4 tsp Turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 1 tsp Coriander powder
  • 1/2 tsp Fennel powder
  • 3/4 -1 cup Medium thick coconut milk
  • 1/3 - 1/2 cup Thick coconut milk
  • For tempering
  • 1/2 tsp Mustard seeds
  • 4 Small/pearl onion sliced
  • 2 Dry red chilli
  • Salt
  • Curry leaves
  • 1/2 - 1 tbsp Coconut oil

Instructions

  • Add salt to the cleaned and sliced pavakka and gently massage it with your finger tips. Add sliced small onion, green chilli, 1/4 tsp turmeric powder, 1/2 tsp kashmiri chilli powder, 1/2 tsp coriander powder and tamarind pulp. Marinate for 15 mins.
  • Heat coconut oil in a deep chatti/pan. Add sliced onion, sliced green chilli, sliced ginger and curry leaves. Cook till onion browns.
  • Add 1/4 tsp turmeric powder, 1/2 tsp fennel powder, 1 tsp kashmiri chilli powder, 1 tsp coriander powder. Mix well and cook for 2-3 mins, till oil starts appearing.
  • Add marinated pavakka pieces. Mix well.
  • Add medium thick coconut milk, bring it to boil. Reduce flame to lowest and cook for 12-15 mins or till pavakka is done.
  • Add thick coconut milk and cook for another 3-4 mins on lowest flame. Add tempering and remove from fire.
  • For tempering: heat 1-2 tsp coconut oil in a small pan. Crackle mustard seeds. add sliced small onion, dry red chilli and curry leaves. Once onion browns, add to the curry. Let the curry rest for 10-15 mins, before serving.

Notes

You can add 2 tsp jaggery powder if you like to add a hint of sweetness to the curry. If using, add it along with thick coconut milk. 
The curry tends to thicken as it rests, so adjust the qty of the gravy accordingly.