Sweet Potato And Bitter Gourd Kulambu Recipe
Sweet Potato And Bitter Gourd Kulambu, a delicious and simple to make South Indian Curry which you can serve along with Steamed Rice, Chow Chow Thoran and Elai Vadam for a weekday meal.
We love purple sweet potatoes, as they are denser in taste than the regular orange sweet potatoes. I try a lot of dishes using them and I recently wanted to try something that has tangy, sweet, spicy and bitter taste. So I made this dish “Bitter Gourd & Sweet Potato Kulambu”. Bitter Gourd, Sweet Potato & Onion are cooked in tamarind along with sambar powder & other spices, condiments from the kitchen.
However making kids eat Bitter Gourd is not a joke. So if you combine with sweet potato, the bitterness is comparatively suppressed. Cook in a claypot a day earlier than consumption. This makes the dish well marinated and tastes awesome.
If you like this recipe, you can also try other Veg Gravy recipes such as
- 1/2 cup Sweet Potatoes
- 1/4 cup Onion , thinly sliced
- 1 tablespoon Dry coconut (kopra)
- 1 cup Karela (Bitter Gourd/ Pavakkai) , chopped
- 1 Tamarind , lemon sized
- 4 Dry red chillies
- Sesame (Gingelly) Oil , as required
- 1 tablespoon Raw Peanuts (Moongphali)
- 1 teaspoon Turmeric powder (Haldi)
- 1-1/2 tablespoon Sambar Powder
- 1 teaspoon Coriander Powder (Dhania)
- Salt , as needed
- 1 teaspoon Mustard seeds
- 2 teaspoons Methi Seeds (Fenugreek Seeds)
- 2 teaspoons Chana dal (Bengal Gram Dal)
- 1/4 teaspoon Asafoetida (hing)
- Curry leaves , few
- Water , as required
How to make Sweet Potato And Bitter Gourd Kulambu Recipe
To begin making the Sweet Potato And Bitter Gourd Kulambu recipe, soak tamarind in water and squeeze the juice.
Take a wok/kadai or a clay pot and add oil. Temper with mustard seeds, bengal gram, methi seeds, peanuts, red chilli and dry coconut.
Add onions and fry them until translucent. Add sweet potato and fry until they are half cooked.
At this stage add bitter gourd pieces and cook for 2 minutes. Add curry leaves, salt, turmeric powder, sambar powder & coriander powder. Mix them well.
After 2 minutes, add tamarind water and cook until the mix thickens. Once it is done, switch off the heat.
I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.