Indian Recipes

Sweet Potato and Bitter Gourd Curry (South Indian Kulambu)

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Sweet Potato and Bitter Gourd Kulambu (South Indian Recipe)

A comforting and flavorful dish, Sweet Potato and Bitter Gourd Kulambu is a perfect blend of sweet and bitter, complemented by the richness of tamarind and spices. This South Indian curry, known for its unique combination of textures and flavors, is a perfect side dish to enjoy with rice and vegetable stir-fries.

Ingredients

Ingredient Quantity
Sweet Potato 1/2 cup (peeled and cubed)
Onion 1/4 cup (thinly sliced)
Dry Coconut 1 tbsp
Bitter Gourd 1 cup (chopped)
Tamarind Water 2 tbsp
Dry Red Chilies 4
Sesame Oil As required
Peanuts 1 tbsp
Turmeric Powder 1 tsp
Sambar Powder 1 1/2 tbsp
Coriander Powder 1 tsp
Salt To taste
Mustard Seeds 1 tsp
Fenugreek Seeds 2 tsp
Chickpea Lentils (Chana Dal) 2 tsp
Asafoetida (Hing) 1/4 tsp
Curry Leaves As required
Water As required

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Servings: 4

Cuisine: South Indian

Course: Lunch

Diet: Vegetarian


Instructions

  1. Soak Tamarind: Start by soaking tamarind in water and extracting the tamarind water by squeezing out the pulp. Set aside for later use.

  2. Prepare Tempering: Heat sesame oil in a deep frying pan or wok. Add mustard seeds, fenugreek seeds, chickpea lentils (chana dal), peanuts, dry red chilies, and dry coconut. Stir-fry the mixture for about 2 minutes until the ingredients release their aroma.

  3. Sauté Onions: Add the thinly sliced onions to the pan. Sauté them for a few minutes until they become soft and slightly golden.

  4. Add Sweet Potato: Toss in the cubed sweet potato. Stir and cook for around 5 minutes until the sweet potato is partially cooked.

  5. Incorporate Bitter Gourd: Add the chopped bitter gourd to the pan. Stir well and cook for another 2 minutes to allow the gourd to release its flavors.

  6. Spices & Seasoning: Now, add curry leaves, salt, turmeric powder, sambar powder, and coriander powder to the mix. Stir everything thoroughly so that the spices coat the vegetables evenly.

  7. Add Tamarind Water: Pour in the tamarind water and mix well. Allow the curry to cook on medium heat, stirring occasionally, until it thickens and the vegetables are tender.

  8. Serve: Once the kulambu has thickened to your liking, remove from the heat. Serve hot with steamed rice and a side of beetroot thoran or any stir-fried vegetable of your choice for a complete and satisfying meal.


Tips for the Perfect Kulambu:

  • Sweet Potato Texture: Ensure the sweet potato is cubed evenly for uniform cooking. It should be tender but not mushy.
  • Bitter Gourd: If you prefer a less bitter taste, salt the chopped bitter gourd and let it sit for 10 minutes before cooking. This will reduce the bitterness.
  • Adjust Consistency: You can add more water if you prefer a thinner curry, but ensure it simmers until it reaches the desired thickness.
  • Spice Adjustments: Feel free to adjust the spice levels by modifying the amount of sambar powder or adding extra red chilies for more heat.

Enjoy this traditional South Indian dish that brings together the earthy sweetness of sweet potato and the slightly bitter undertones of the gourd, elevated by the tangy and aromatic tamarind base. It’s perfect for your weekday lunch or dinner and pairs wonderfully wi

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