May 09, 2013

Poriyal Pavakka (Kerala Bitter Gourd Curry)

Tender Bitter Gourds - 10 (small)
Tamarind -  lemon size
Coconut - 2 tbsp (grated)
Green Chillies - 5-6
Dry red chillies - 2-3
Curry powder - 1 tsp
Salt to taste
Asafoetida -  a pinch
Urad dal - 1/4 tsp
Channa dal - 1/4 tsp
Mustard & Cumin seeds - 1/2 tsp
Oil - 2 tbsp
Curry leaves - few


  • Scrap, slit into lengthwise and boil the bitter gourd in salt water till tender. Drain the water.
  • Soak tamarind in hot water then extract juice from it.
  • Heat oil in kadai, add asafoetida, red chillies, urad and channa dal, Cumin and mustard seeds, curry leaves. Fry till mustard crackles.
  • Add chopped green chillies, bitter gourd pieces, coconut, salt, curry powder. Fry them for 2 minutes.
  • Add tamarind juice and cook in low flame for 10 minutes or till it becomes little thick.
  • Serve with rice.

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