Tag Archives: pulikulambu

Bittergourd Garlic Curry / Pagarkai Poondu Kulambu

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Recently I have been to diabetics’ awareness program conducted by Diabetic Food Trail at Anjappar Restaurant. The Chief Chef of Anjappar – Mr. Thamzhi Arasan came all along from Chennai and demonstrated us this Garlic Bittergourd Curry, as it one among the most healthiest and perfect curry for diabetes. Also I have shared one more version of Pagarkai Kulambu / Tangy Bittergourd Curry. Let me share the recipe…

CLICK HERE for more Vegetarian recipes (curry, biryani, variety rice, fry, gravy)

Taking this to Fiesta Friday #149 hosted by Angie@thenovicegarderner.

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Pagarkai Poondu Kulambu / Bittergourd Garlic Curry

Ingredients:

  • Bitter gourd – 1 no
  • Garlic – 10 cloves
  • Tamarind – a lemon size
  • Onion – 1 no (medium size)
  • Tomato – 1 no (medium size)
  • Mustard seeds – ¼ tsp
  • Fenugreek  seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – a sprig
  • Turmeric powder – ¼ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Fennel seeds powder – 1 tsp
  • Sesame oil / Gingelly oil – 2 tbsp
  • Salt to taste

Preparation:

  • Soak tamarind in warm water for few mins and prepare tamarind extract.
  • Peel and finely chop the onion and tomato. Peel the garlic cloves and keep it aside.
  • Scrap the skin of the bitter gourd, deseed and chop them to small pieces.
  • Heat oil in a kadai, add mustard seeds, cumin seeds, and fenugreek seeds and curry leaves, wait until they crackle.
  • Add the onions and garlic cloves; cook until they turn golden brown.
  • Add the tomatoes and cook until they turn mushy.
  • Add the finely chopped bitter gourd pieces followed by turmeric powder, chilli powder, coriander powder, fennel seeds powder, cumin powder and salt.
  • Cook until the raw smell goes off.
  • Pour the tamarind extract with a cup of water, cover and bring it to boil.
  • Remove the lid, once the bitter gourd is cooked.
  •  Cook in medium flame until the curry thickens and oil floats on the top.

Serve hot with steamed rice, also goes out well with dosa. Perfectly matches with Ragi / Finger Millet Dosa and Kambu / Pearl Millet Dosa (stay tuned for the recipe).

 

Tangy Brinjal Curry / Kathirikkai Pulikulambu

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This brinjal curry is made with Indian baby eggplants and it is one of the authentic and traditional recipes of south Indians. I love this curry to the core, my mom use to prepare this curry atleast once in a week. In this curry the baby eggplants are cooked with few spices and tamarind extract.

It is served as lunch with steamed rice. This curry goes out well with fish fry particularly saradine (chala meen), egg omelette and when it comes to vegetarian it goes out well with cabbage Stir-Fry and Appalam/Pappad.

Since its Friday, Iam taking this authentic tamilian curry to Fiesta Friday #78  hosted by Angie @ thenovicegarderner. Let us move on to the recipe…

Check out my other vegetarian curries, stir-fry and deep-fry recipe in this link: https://madraasi.com/main-course/vegetarian/

Tangy Eggplant Curry / Kathirikkai Puzhikulambu

Tangy Eggplant Curry / Kathirikkai Puzhikulambu

Ingredients:

  • Baby Eggplant – 6 nos
  • Onions – 1 ½ nos
  • Tomato – 1 nos
  • Turmeric powder – ½ tsp
  • Chili powder – 1 ¼ tsp
  • Coriander powder – 2 tsp
  • Tamarind – a lemon size (big)
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Fenugreek seeds / Vendayam – ¼ tsp
  • Curry leaves – a sprig
  • Oil – 1 tbsp
  • Salt to taste

Making of Pulikulambu / Tangy Eggplant Curry –

Preparation:

  • Peel and chop the onions to small pieces. Chop the tomatoes into small pieces.
  • Wash and cut the eggplant into 4 equal halves (lengthwise) and soak them in water, to avoid from decolorizing.
  • Prepare Tamarind Extract.
  • Heat oil in a pressure cooker, add in the mustard, cumin, fenugreek seeds and then curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Add the chopped baby eggplants, followed by all spice powders and required amount of salt. Cook for few mins, until the raw smell goes off.
  • Pour in the tamarind extract and bring it to boil.
  • Cover with the lid and wait for 2 whistles. Remove the lid, when the pressure subsides.
  • Keep in medium flame, until the gravy becomes thick and the oil floats on the top of the gravy.

Serve hot with steamed rice. I have accompanied this with fish fry.

Note: This curry stays fresh for 48 days at room temperature.

 

 

 

Manathakkali Puzhikulambu / Tangy Wonder Berry Curry

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Manathakkali is called as “Black Nightshade” in English. Both its leaf and berries have lots of medicinal value. The fruit is eaten raw or cooked, also they are cooked as such or in the dried form. We get it very easily in south India. In other places people use the dried form of berries which is available in packets in grocery stores. Whenever I prepare this manathakkali stir-fry I use pluck out the berries collect them in air tight container and refrigerate it and prepare curries with this berry.

Already I have shared a stir-fry recipe with this leaves as – Manathakkali Keerai Poriyal / Black Nightshade Sir-Fry, do check out this recipe also. Now I am going to share a tangy curry prepared with fresh Black Nightshade berries/Wonder Berry. This curry goes out well with steamed rice and accompanied with rice vadam / rice pappad.

Health Benefits: It helps cure liver disorder, painful periods, and stomach and mouth ulcers, improves digestion and the presence of vitamins and minerals improves the health status and reduces vomiting sensation during pregnancy. Let us move on to the recipe…

Manathakkali Kulambu / Black Nighshade Curry

Manathakkali Kulambu / Black Nighshade Curry

Ingredients:

  • Manathakkali / Black nightshade berries – 1 cup (100 gm)
  • Onions – 2 nos
  • Tomato – 1 no
  • Garlic – 4 cloves
  • Tamarind – a lemon size
  • Turmeric powder – ¼ tsp
  • Chili powder – 1 ½ tsp
  • Cumin powder – 1 tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Fenugreek / Methi seeds – ¼ tsp
  • Salt to taste
  • Oil – 1 tbsp

Preparation:

  • Peel and finely chop the onions and garlic to small pieces.
  • Wash and chop the tomato into small pieces.
  • Prepare Tamarind extract.
  • Heat oil in a kadai, add in the mustard seeds, split blackgram, fenugreek/methi seeds and curry leaves. Wait until they crackle.
  • Add in the onions and cook until transparent.
  • Add in all the spice powders along with salt and cook until the raw smell goes off.
  • Add in the blacknight shade berries / manathakkali and cook for few mins.
  • Add in the tomato and cook until they are mushy.
  • Pour in the tamarind extract along with a cup of water, cover and cook until the oil floats on the top of the curry.
  • Remove from fire and transfer to a bowl.

Serve hot with steamed rice and rice pappad.