Pavakkai Puli Kulambu Recipe, Traditional Kuzhambu varieties of Tamil Nadu
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Pavakkai Puli Kulambu Recipe, Traditional Kuzhambu varieties of Tamil Nadu. Kuzhambu recipe of Tamilnadu made with tamarind and pavakkai(bitter guard)
Recipe type: Main
Cuisine: Indian
Serves: 4
  • 3 tbsp Oil (sesame oil)
  • 1 tsp Mustard Seeds / Kaduku
  • 1 tsp Urad dal / Ulundu Paruppu
  • ¼ tsp Fenugreek Seeds / Vendayam / Methi
  • A sprig Curry leaves
  • 10 Shallots / chinna vengayam
  • 200g Bitter gourd(pavakkai) sliced thinly
  • Salt to taste
  • 1 tsp Turmeric Powder
  • 1 tbsp Chilli Powder
  • 2 tbsp Coriander Powder
  • a tsp Jaggery or Sugar
  • 1 Lemon sized Tamarind(puli)
  • Water as needed
  1. Soak tamarind(puli) in water for 10 mins. Squeeze and extract the juice, keep aside.Peel the shallots and cut the pavakkai thinly.
  2. Heat oil in a pan, add mustard seeds, urad dal, fenugreek seeds, Once the mustard seeds started splutter add curry leaves.
  3. Add in shallots(chinna Vengayam), bitter gourd(pavakkai) and tomatoes and saute for 5 mins till it slightly turns golden.
  4. Add tamarind extract and mix well.
  5. Add in spice powders like turmeric powder, coriander powder, chili powder,salt and mix well.
  6. dilute the jaggery in water or add directly to the kuzhambu and mix well.
  7. Bring it to a boil, simmer for 10 to 15 mins till the oil oozses on top.
  8. Puli kuzhambu is ready now you can Serve with steamed rice.
Try to get the pavakkai in light green colour, will be less bitter.
Recipe by Prema's Culinary at