Bitterguard Tamarind Curry(Pavakkai Puli Kozhambu/Karela Imli Curry) in Pressure Cooker By Raji's Smart Kitchen "Cook Food in a Smart Way".

Bitterguard Tamarind Curry(Pavakkai Puli Kozhambu/Karela Imli Curry) in Pressure Cooker By Raji's Smart Kitchen "Cook Food in a Smart Way".

  Wednesday, April 07, 2021    Rajeswari Chidambaram

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Bitterguard(Pavakkai/Karela) Tamarind Curry is one the traditional curry of Tamilnadu,India which is made of bitterguard,tamarind and spice powders. This can be served with rice,idly,dosa,etc.,Here I shared this recipe that I have tried using pressure cooker.

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Recipe Overview:

In this blog I share the recipe of Bitterguard Tamarind Curry(Pavakkai Puli Kozhambu/Karela Imli Curry).It is one of the simple recipe which becomes the best combination for curd rice.First we extract tamarind juice,then we chop and soak the bitter guards by mixing salt for 1/2 an hour so that the bitterness of the bitterguard can be reduced,then we make the curry with this preparation.Come on lets check the ingredients and step by step procedure for this recipe.

Method:

Recipe:

Ingredients:

Bitterguard(Pavakkai/Karela)(Finely Chopped) 250 gms.

Shallots(Sambhar Onion)(Roughly Chopped) 10 to 15 Nos.

Garlic Cloves 5 to 10 Nos.

Turmeric Powder 1/4 Tsp.

Tamarind Lemon Size.

Sambhar Powder 1 Tbsp.

Urud Dal 1 Tsp.

Dry Red Chilly 2 to 3 Nos..

Asafoetida Powder 1/4 Tsp.

Mustard Seeds 1 Tsp.

Fenugreek Seeds(Vendhayam/Methi) 1/4 Tsp.

Salt To Taste

Water as Required.

Sesame Oil(Till Oil/Gingelly Oil) 1 Tbsp.

Curry Leaves Few.

Step By Step Instructions:

• Soak tamarind in 1 cup of water for extracting tamarind water.
• Fine Chop the bitterguard,transfer to a bowl,add salt,mix and leave it for 1/2 an hour to absorbs the bitterness.
• Heat sesame oil in a pressure cooker,season with mustard seeds,urud dal,fenugreek seeds,dry red chilly,asafoetida powder and curry leaves.
• Add garlic cloves.
• Add shallots and fry until it becomes soft.
• Add bitterguard and fry it for 1 minute.
• Add turmeric powder and fry for 1 minute.
• Add the tamarind juice,mix and boil it until raw smell goes out.
• Cover the pressure cooker and pressure cook it for 3 to 4 whistles.
• Open the pressure cooker after the pressure is released.Turn on the stove,add sambhar powder,mix and cook it for 2 to 3 minutes.
• Turn off the stove.Add few curry leaves.
• Our Bitterguard Tamarind Curry(Pavakkai Puli Kozhambu/Karela Imli Curry) is ready.Serve with rice,idly,dosa....

Pictorial Description:

Soak tamarind in 1 cup of water.

Roughly chop the shallots.

Fine chop the bitterguard,transfer to a bowl,add salt,mix and leave it for 1/2 an hour.

Heat sesame oil in a pressure cooker,season with mustard seeds,urud dal,frnugreek seeds,dry red chilly,asafoetida powder and curry leaves..

Add garlic cloves.

Add shallots and fry until soft.

Add bitterguard and fry for 1 minute.

Add turmeric powder and fry for 1 minute.

Add tamarind juice.

Boil it until raw smell goes out.

Pressure cook it for 3 to 4 whistles.

Now the bitterguard cooked well.Turn on the stove.

Add 1 tbsp sambhar powder.

Mix it well,add required salt and cook it for 2 to 3 minutes.

Done.Turn off the stove.Add few curry leaves.

Our Bitterguard Tamarind Curry(Pavakkai Puli Kozhambu/Karela Imli Curry) is ready.Serve with rice,idly,dosa.

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