This is one of our Kongunadu specialty recipes. Bitter gourd, also known as bitter melon or pavakkai, has a distinctive bitter flavor that not everyone enjoys, but it can be delicious when prepared with the right combination of spices.
Bitter gourd is a nutritious vegetable that provides fiber, vitamins, and other plant compounds. It has also been studied for its possible effects on blood sugar, although it should not be considered a treatment for diabetes or a substitute for medical care.
I especially love my mom’s Bitter Gourd Fry / Pavakkai Varuval, where the ghee and frying help mellow some of the bitterness. This Bitter Gourd Gravy is another version that we often make at home.
I like to add a little sugar at the end to balance the bitterness slightly. You can adjust the amount to your taste or skip it completely.
Bitter Gourd Gravy / Pavakkai Kulambu
Recipe Details
Gravy / Side Dish
Kongunadu
Sashi
30 minutes
2
Ingredients
Main Ingredients
- Bitter gourd – 2, sliced
- Oil – 3 tsp, divided
- Mustard seeds – 1/2 tsp
- Curry leaves – 1 sprig
- Salt – to taste
- Sugar – 1 tsp (optional)
To Fry and Grind
- Dried red chilies – 2
- Coriander seeds – 1 tsp
- Onion – 1/2 medium, chopped
- Tomato – 1, chopped
To Grind
- Coconut – 3 tbsp
- Cinnamon – 1 piece
- Cloves – 2
- Fennel seeds – 1 tsp
- Poppy seeds – 1 tsp
Preparation
- Chop the onion and tomato.
- Slice the bitter gourds into thin pieces.
- Heat 1 teaspoon oil in a pan over medium heat.
- Add the dried red chilies, coriander seeds, and chopped onion.
- Fry until the onion becomes lightly golden.
- Add the chopped tomato and cook until it becomes soft and mushy.
- Remove from the heat and allow the mixture to cool slightly.
- Add the cooled onion-tomato mixture to a blender along with the coconut, cinnamon, cloves, fennel seeds, and poppy seeds.
- Grind everything together into a smooth paste.
Cooking Instructions
- Heat the remaining 2 teaspoons oil in another pan over medium heat.
- Add the mustard seeds and allow them to splutter.
- Add the curry leaves.
- Add the sliced bitter gourd and sauté until it becomes tender and lightly cooked.
- Add the prepared ground masala paste and salt.
- Mix well and cook over medium heat until the raw aroma of the ground spices disappears and the gravy is well cooked.
- Add the sugar at the end, if using, and mix well.
- Taste and adjust the salt or sweetness according to your preference.
- Remove from the heat and serve warm.
Tips
Balancing Bitterness: A small amount of sugar can soften the bitter flavor without making the gravy noticeably sweet. Adjust or omit it according to your taste.
Tamarind Variation: A little tamarind extract can also be added for a tangy variation and to help balance the bitterness.
Cook the Bitter Gourd Well: Sautéing the slices until tender before adding the ground masala gives the finished gravy a better texture.
Ground Masala: Frying the onion, tomato, red chili, and coriander seeds before grinding develops a deeper flavor in the kulambu.
Serving Suggestion
Serve Bitter Gourd Gravy / Pavakkai Kulambu with hot steamed rice and your favorite South Indian side dish.
Recipe Source: My mom.
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