Follow these steps for perfect results
Sweet Potatoes
diced
Onion
thinly sliced
Dry coconut (kopra)
grated
Karela (Bitter Gourd/ Pavakkai)
chopped
Tamarind
soaked
Dry Red Chillies
whole
Sesame (Gingelly) Oil
Raw Peanuts (Moongphali)
Turmeric powder (Haldi)
Sambar Powder
Coriander Powder (Dhania)
Salt
Mustard seeds
Methi Seeds (Fenugreek Seeds)
Chana dal (Bengal Gram Dal)
Asafoetida (hing)
Curry leaves
fresh
Water
Soak tamarind in water and squeeze to extract the juice.
Heat oil in a wok/kadai or clay pot.
Temper with mustard seeds, bengal gram, methi seeds, peanuts, red chili, and dry coconut.
Add sliced onions and fry until translucent.
Add sweet potato and fry until half cooked.
Add chopped bitter gourd pieces and cook for 2 minutes.
Add curry leaves, salt, turmeric powder, sambar powder, and coriander powder. Mix well.
Add tamarind water and cook until the mix thickens.
Switch off the heat and serve.
Expert advice for the best results
Roast the sweet potato and bitter gourd before adding to the kulambu for a deeper flavor.
Adjust the amount of tamarind according to your taste preference.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance.
Serve in a bowl garnished with fresh coriander.
Serve with steamed rice
Serve with Indian flatbreads (roti/chapati)
Complements the spice and sourness
Cuts through the richness of the dish
Discover the story behind this recipe
A staple in South Indian cuisine, often made during special occasions and everyday meals.
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