Erode Selavu Paavakkai Puli Kuzhambu

In a mixer jar, add the garlic, cinnamon, cloves, cumin seeds, black pepper, fried gram, and coriander powder.

Heat a heavy-bottomed pan or clay pot (Manchatti) and pour in the groundnut oil.

Once the oil is hot, add the mustard seeds and let them splutter. Add the curry leaves.

Add the 100g of small onions and sauté them well until they turn translucent.

Add the sliced bitter gourd (Paavakkai) pieces to the pan.

The Secret Step: Take your freshly ground selavu masala paste, add a little water to it in a bowl, and dilute it. Pour this diluted masala into the pan.

Mix everything well so the bitter gourd is coated in the masala. Let it cook for 2-3 minutes.

Pour in the prepared tamarind extract. The tartness of the tamarind completely neutralizes the bitterness of the Paavakkai.

Cover the pan and let the gravy boil vigorously on a medium flame.

Cook until the bitter gourd becomes completely tender, the raw smell of the tamarind and freshly ground spices disappears, and the oil floats to the surface.