Paakarkai Kuzhambhu

Paakarkai Kuzhambhu - Plattershare - Recipes, food stories and food lovers
Sounds authentic and healthy right? Yes its true. Bitter gourd plays magnificent roles in medicine. Though its not good to taste with its bitter nature, but we can make it in different varieties like bitter gourd chips or spicy gravy.
4.50 from 2 votes
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Served As: Lunch
Recipe Cuisine Type: Asian, Chettinad, Homestyle Cooking, Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 1 cup Bitter Gourd chopped â
  • 1 no Onions medium – chopped big â
  • Tamarind or amla â amla size
  • 1 tbsp Jagerry â
  • 1-2 tsp Salt or as per taste
  • to Sesame Oil gingelly oil – 1 tsp roast and grind
  • 1 tsp Urad Dal â
  • 1 tsp Channa Dal â
  • 8 Red Chillies â nos
  • 1 no Onions medium – chopped big â
  • 1 no Tomato finely chopped â
  • 1 tsp red chili powder â
  • 1 tbsp Coriander Powder â
  • 1/2 cup Shredded Coconut â
  • 1/4 leaves Coriander chopped â
  • 1 tsp Salt â, or as per taste
  • to tbsp Gingelly Oil season â
  • 1/2 tsp Mustard â
  • 1/4 tsp Fenugreek Seeds â
  • 1/2 tsp Jeera Seeds â
  • 1 leaves Curry â spring


  • 1. Soak tamarind in 1 cup of hot water for 10 minutes. Squeeze and extract the juice , discard the skins and keep aside.
  • 2. Wash bitter gourd, cut and remove the seeds, make thin and round slices. Soak the slices in salt water for 10mins to get rid off bitterness.
  • 3. Heat a strong bottomed pan, add gingelly oil, first add urad dal and channa dal, once it turn slight golden brown , add chopped onions and red chillies, sauté for a min , then add tomatoes.
  • 4. Sprinkle a tsp of salt and stir until the tomatoes fully cooked.Now add red chili powder and coriander powder, mix well. Finally add shredded coconut and coriander leaves.
  • 5. Saute in medium flame for one more minute. Then switch off the flame and let it cool completely.Grind it to a smooth paste and keep aside.
  • 6. Now heat another pan, add oil, temper with fenugreek seeds and cumin seeds, then add curry leaves and big onions. Stir till the onion turns transparent and add chopped and soaked bitter gourd. Sauté for 5 mins in medium flame.
  • 7. Add the grounded paste to this mixture, stir in medium flame for 3 mins or until the oil leaves on sides.
  • 8. Add tamarind water  and little more water to this mixture. Allow it to boil till the gravy becomes thick. Add jaggery when its boiling and switch off the flame after it becomes thick. Garnish with coriander leaves and serve with hot rice.
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4.50 from 2 votes

Ranjani Raj
Ranjani Raj

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