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Main Course

Kaipakka Curry

Rich, fragrant, and full-bodied — this mixed curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 7 servings

2 medium Bittergourd Pavakka
Tamarind A lemon sized ball (Puli)
1 nos Onion
Or
Onions A handful (Kunjulli)
1 nos Tomato big
2 nos Green chillies
Curry leaves A, a few
1 tbsp Coconut oil
1 tsp Mustard seeds
1/2 tsp Turmeric powder
1 tsp Chilly powder

Preparation

Step 1
Cut bitter gourd into thin square pieces.
Step 2
Cook with salt, turmeric powder, chilly powder, green chilly, chopped onion and tomato in tamarind juice.
Step 3
Cook till done.
Step 4
Reduce water and bring to a thick consistency.
Step 5
Warm the oil in a pan.
Step 6
Let the mustard seeds crackle.
Step 7
Add curry leaves and pour this into the curry.
Step 8
If you need this curry to make ozhichukoottan type, don`t reduce water.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Kaipakka Curry

Rich, fragrant, and full-bodied — this mixed curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 7 servings

2 medium Bittergourd Pavakka
Tamarind A lemon sized ball (Puli)
1 nos Onion
Or
Onions A handful (Kunjulli)
1 nos Tomato big
2 nos Green chillies
Curry leaves A, a few
1 tbsp Coconut oil
1 tsp Mustard seeds
1/2 tsp Turmeric powder
1 tsp Chilly powder

Preparation

Step 1
Cut bitter gourd into thin square pieces.
Step 2
Cook with salt, turmeric powder, chilly powder, green chilly, chopped onion and tomato in tamarind juice.
Step 3
Cook till done.
Step 4
Reduce water and bring to a thick consistency.
Step 5
Warm the oil in a pan.
Step 6
Let the mustard seeds crackle.
Step 7
Add curry leaves and pour this into the curry.
Step 8
If you need this curry to make ozhichukoottan type, don`t reduce water.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.