Pagarkai Kuzhambu/Bitter gourd gravy recipe with step by step photo.This recipe made with bitter gourd,Tamarind paste and coconut paste.Bitter gourd has many medicinal properties in it.With Bitter gourd we can make Poriyal/Stir fry,gravy and chips.Has name tells,bitter gourd tastes very bitter.When it is prepared as gravy the bitterness will be low.This gravy goes well with rice,idly,dosa and roti.
Bitter gourd helps in reducing blood sugar level and cholesterol level.It has cancer fighting properties.Bitter gourd has vitamin A and C,Folate,Folate,Pottasium,Iron and zinc.
Bitter gourd gravy can be stored in refrigerator and can be used upto 3 days.Sun dry the bitter gourd slices and store it in airtight container.It can lasts upto 6 months.You can also use the dried one for making gravy.Finally,i request you to check out the recipe and make a try.here are some of the gravy recipes
Contents
Ingredients:
Bitter gourd/Pagarkai-1/2 Cup thinely Sliced
Shallots-8 Slitted
Tomato-1 Chopped
Curry Leaves-1 Sprig
Coriander Leaves-2 tsp
Tamarind Pulp-1 Gooseberry Size
Coconut Chunks/Grated-1/2 Cup
Ginger-1 inch
Garlic Cloves-2
Turmeric Powder-1/4 tsp
Chili Powder-1 tsp
Coriander Powder-2 tsp
Salt as needed
For Tempering:
Oil-2 tsp
Vadagam-1 tsp
or
Mustard Seeds,Urad dal and Channa dal-1 tsp
Pre Preparation:
1.Soak Tamarind in Water for 15 Mins and Squeeze Pulp and Keep Aside.
2.Add Coconut Chunks,Ginger and Garlic in a blender with needed Water and blend into Smooth Paste and keep aside.
Step by Step Photo Recipes:
1.Heat a Kadai/Pan and add 2 tsp Oil.
2.Add 1 tsp vadagam or Mustard Seeds,Urad dal and Channa dal.
3.Once it Splutters add Shallots and Curry Leaves.
4.Once it becomes soft add tomatoes and cook till it becomes Soft.
5.Now add Bitter gourd,Chili Powder and Turmeric Powder and cook for 5 Mins in Simmer.
6.Then add Tamarind Pulp and needed water and Cook till it becomes thick.
7.Now add Coconut Paste,Coriander Powder and needed Salt and Water.
8.Cook till gravy becomes thick and finally garnish with Coriander leaves.
Serve with Hot Rice,Idly or Dosa.
Note:
- To reduce bitterness you can soak the sliced bitter gourd in salt for 10 Mins and wash and add in gravy.
Recipe Card For Bitter Gourd Gravy
Bitter Gourd Gravy Recipe/Pagarkai Kuzhambu/Kakarakaya Gravy Recipe
Servings
3 to 4
servingsPrep time
10
minutesCooking time
30
minutesIngredients
Bitter gourd/Pagarkai-1/2 Cup thinely Sliced
Shallots-8 Slitted
Tomato-1 Chopped
Curry Leaves-1 Sprig
Coriander Leaves-2 tsp
Tamarind Pulp-1 Gooseberry Size
Coconut Chunks/Grated-1/2 Cup
Ginger-1 inch
Garlic Cloves-2
Turmeric Powder-1/4 tsp
Chili Powder-1 tsp
Coriander Powder-2 tsp
Salt as needed
- For Tempering
Oil-2 tsp
Vadagam-1 tsp
or
Mustard Seeds,Urad dal and Channa dal-1 tsp
Directions
- Soak Tamarind in Water for 15 Mins and Squeeze Pulp and Keep Aside.
- Add Coconut Chunks,Ginger and Garlic in a blender with needed Water and blend into Smooth Paste and keep aside.
- Heat a Kadai/Pan and add 2 tsp Oil.
- Add 1 tsp vadagam or Mustard Seeds,Urad dal and Channa dal.
- Once it Splutters add Shallots and Curry Leaves.
- Once it becomes soft add tomatoes and cook till it becomes Soft.
- Now add Bitter gourd,Chili Powder and Turmeric Powder and cook for 5 Mins in Simmer.
- Then add Tamarind Pulp and needed water and Cook till it becomes thick.
- Now add Coconut Paste,Coriander Powder and needed Salt and Water.
- Cook till gravy becomes thick and finally garnish with Coriander leaves.
- Serve with Hot Rice,Idly or Dosa.
Notes
- To reduce bitterness you can soak the sliced bitter gourd in salt for 10 Mins and wash and add in gravy.
Awesome..