South Indian Style Pagarkai Pulikulambu| Bittergourd gravy recipe

Pagarkai Pulikulambu

Pagarkai pulikulambu or bitter gourd gravy is a typical south Indian dish. It is made by frying bitter gourd pieces in gingerly oil and then cooking it in tamarind juice and coconut paste along with freshly ground spices. Finally  a jaggery piece is added to balance the tangy and spicy taste, so it has  the spicy, tangy and sweet taste and goes well  along with hot rice, papad and any poriyal ( vegetable stir fry) of your choice. Friends , please do give a try to this recipe and share your comments.

Ingredients:

Tamarind - big lemon size

Fenugreek seeds - 1/4 tsp

Pepper corns - 1/2 tsp

Cumin seeds - 1/2 tsp

Grated coconut - 1/2 cup (loosely packed)

Small onions(sambar onion) - 4 or Onion - 1/4 

Gingelly oil - 3 tbsp

Mustard - 1/4 tsp

Asafoetida (Hing) - 1/8 tsp ( A generous pinch)

Curry leaves

Bitter gourd - 1 (small size)

Chilly powder - 1/2 tsp

Coriander powder - 1 tsp

Salt - as required

Recipe:

1. Soak tamarind in hot water for about 10 minutes.
2. Squeeze out the tamarind juice and keep it aside.
3. In a pan, dry roast fenugreek seeds, pepper corns, cumin seeds.
4. Add this to a mixer jar along with grated coconut and chopped onions.
5. Grind this to a fine paste and keep it aside.
6. In a pan, add gingelly oil.
7. Once the oil is heated , add mustard seeds and allow it splutter.
8. Add a generous pinch of hing and curry leaves.
9. Add bitter gourd pieces and shallow fry well.
10. Once its fried well, add chilly powder, coriander powder and saute until the raw smell leaves.
11. Now add ground coconut paste and tamarind juice .
12. Add required salt and simmer and boil until oil separates on the top.
13. Finally add a small jaggery piece to balance the spicy and tangy taste.
14. Serve this pagarkai pulikulambu with hot rice, papad and  any poriyal of your choice.