Pavakka Puli /Bitter gourd in Tamarind gravy

Tangy and spicy with a  tint of sweetness..yes, that would be a perfect description for this dish!
This one is my mom’s signature dish and one among my favJ
I must say it is a perfect accompaniment with rice!!

Pavakka Puli /Bitter gourd in Tamarind gravy
2 small Bitter gourds
15-20 Shallots
Tamarind -1tbspn
3 Green Chilies
1-1 1/2 tspn Chili powder
½ tspn turmeric powder
Pinch of Asafetida
A Small piece of Jaggery
1 Cup water
Salt to taste

For tempering
1 tspn oil
¼ tspn Mustard seeds
Curry leaves
1-2 Dried Red chilies

Chop the bitter gourds, shallots and green chilly finely
Soak the tamarind in ¼ cup water for 15 minutes. Mash the tamarind well and extract the juice
Add tamarind extract, chili powder, turmeric powder, Asafetida, jaggery , salt to water and bring to boil.
Add the bitter gourds, shallots and green chilies to the boiling water
Simmer until the bitter gourds are cooked well and the gravy is thickened.
For tempering , bring the oil to a boil in a small pan- Add the mustard seeds, once it has crackled - add the red chilies and curry leaves and sauté for few seconds
Add to the bitter gourd gravy and mix well.


  1. Very tangy and spicy, nice balance to the bitter gourds..

  2. Healthy and delicious gravy dear :)
    thx. for sharing,bookmarked it.

  3. This is yummy. Karela being my favourite vegetable. This get a wild card entry in my kitchen. :D

  4. Awesome recipe dear. Bookmarked


  5. my amma used to do this often...yummygravy..nice click as usual!

  6. Wonderful and healthy gravy !! looks delicious !!

    Ongoing event CC-Dish For Loved Ones

  7. Using tamarind to cut the bitterness! Genius! And may I add, fabulous pictures, as usual! :) *I know I have to go study but damn your delicious photographs! I'm stuck!!!!* :D

  8. looks yummy n tasty n spicy gravy dear.........vl try this


  9. This's one of my family favorites! The only difference is I add more chili powder and the curry usually looks reddish orange :)



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