Pagalkai Kuzhambu is a tasty and nutritious South Indian curry that brings the unique bitterness of gourds together with a blend of warm spices and rich coconut. It’s a classic dish packed with incredible flavor that your family will love.
About the Recipe
If you’re looking to add something new and healthy to your meal rotation, this bitter gourd curry is a must-try. The gourds provide fantastic nutrition while the coconut-based gravy is comfort food at its finest. It’s a beloved dish in South India for good reason.
Why You’ll Love This Recipe
The combination of bitter gourds, coconut, and aromatic spices creates such an addictive flavor profile. Plus, it’s a one-pot meal that’s easy to whip up for a weeknight dinner. You’ll love how the bitterness mellows and blends with the creamy, spiced gravy. Trust me, you’ll be going back for seconds.
Pagalkai Kuzhambu
Cooking Tips
Don’t skip the salt-soaking tip for removing bitterness from the gourds—it makes a big difference. For maximum flavor, use freshly grated coconut and whole spices like coriander and cumin seeds. Lastly, let the kuzhambu simmer for at least 15-20 minutes so the flavors can really meld together.
Serving and Storing Suggestions
This curry is best served hot over steamed rice or with crispy dosas or idlis on the side. It makes for about 4 hearty servings. Any leftovers can be refrigerated for 3-4 days and taste even better the next day. Just add a splash of water when reheating. Total prep time is around 45 minutes.
Similar Recipes
- Kathiri Kuzhambu (Pumpkin Curry)
- Vendaikkai Kuzhambu (Okra Curry)
- Paruppu Kuzhambu (Lentil Curry)
- Kathrikai Kuzhambu (Eggplant Curry)
Nutrient Benefits
Bitter gourds are packed with vitamins C, K, and B vitamins along with iron, zinc, and antioxidants. They’re believed to have anti-diabetic properties too. Coconut provides healthy fats while the spices add anti-inflammatory benefits. All in all, it’s a nourishing vegetarian dish.
Pagalkai Kuzhambu
Ingredients
- 2 Bitter gourds
- Chopped Onion (Opt - 1)
- Garlic (Opt - 2)
- 1 Large tomato
- Salt to taste
- 1/2 tsp Turmeric powder - 1/2 tsp
Fry in 2 tsp oil and grind to paste :
- 1 tbsp Coriander seeds
- 1/2 tsp Cumin seeds
- 4 Red chilles
- 2 tbsp Coconut gratings
- ADDING :
- 1 sprig Curry leaves
- 1 Onion chopped
Seasoning :
- 3 to 4 tbsp Oil - 3-4 tbsp
- 1 tsp Mustard seeds - 1 tsp
- 2 sprig Curry leaves - 2 sprig
Instructions
- Wash gourds, slit , remove, seeds, cut into slices.
- Heat oil, add seasonings and when done, add onions and garlic, fry till they turn brown.
- Add tomatoes, fry till soft. Add turmeric powder, gourd pieces and continue to fry for a while adding some more oil, if necessary.
- Add salt, water (about a cup), cover and cook on sim till done.
- Add ground paste, mix thoroughly, simmer for a while, tilla thick gravy is formed.
TIPS
- If you desire to remove the bitterness of the gourds by following this steps :
- After slicing, sprinkle some salt and turmeric powder, mix, set aside for half an hour. then squeeze the pieces, remove the bitter juice, discard. Wash the gourd pieces 1-2 times in fresh water, Squeeze dry and then follow step 2 onwards.
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Frequently Asked Questions
Can I use frozen bitter gourds?
Yes, you can without a doubt use frozen gourds for this recipe. Just thaw them completely before slicing and follow the soaking instructions to help remove excess bitterness. The texture may be slightly softer than fresh gourds.
Is this curry spicy?
This kuzhambu has a medium level of heat from the red chilies. You can reduce or increase the amount of chilies to suit your desired spice level. For a milder version, you can leave out the whole chilies.
What can I substitute for coconut?
The fresh coconut adds such a beautiful richness, but you can replace it with 1/2 cup of thick coconut milk or yogurt if needed. Just add it towards the end.
How can I thicken the gravy?
If the gravy seems too thin, you can mash a few pieces of the cooked gourds against the side of the pot. This will release their starches and naturally thicken the kuzhambu. Alternatively, make a quick slurry with 1 tsp rice flour or gram flour mixed in water and stir it in.
Can I add other veggies?
Without a doubt. This curry pairs beautifully with potato, eggplant, okra, or even chicken or shrimp if you want to make it non-vegetarian. Just adjust the liquid and seasoning as needed.
