Tag Archives: vegetarian kulambu collections

Bittergourd Garlic Curry / Pagarkai Poondu Kulambu


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


  • 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


  • 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


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


  • 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 –


  • 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.