Sweet Potato and Bitter Gourd Kulambu Recipe
This traditional South Indian dish, Sweet Potato and Bitter Gourd Kulambu, combines the unique flavors of sweet potatoes and bitter gourd cooked with a mix of tangy tamarind, flavorful sambar powder, and other spices. The dish offers a perfect balance of sweet, sour, and mildly bitter tastes that make it a delightful addition to your lunch spread. For an enhanced flavor profile, cooking this kulambu in an earthen pot can elevate the taste to a whole new level, giving it a rustic touch that is sure to impress. Here’s how you can make this delicious curry at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet potato (Shakarkandi) | 1/2 cup |
| Onion (sliced thin) | 1/4 cup |
| Dry coconut (grated) | 1 tbsp |
| Bitter gourd (Karela, chopped) | 1 cup |
| Tamarind water | 2 tbsp |
| Dry red chilies | 4 pieces |
| Sesame oil (Til ka tel) | As needed |
| Peanuts | 1 tbsp |
| Turmeric powder | 1/2 tsp |
| Sambar powder | 1 1/2 tbsp |
| Coriander powder | 1 tsp |
| Salt | To taste |
| Mustard seeds (Rai) | 1 tsp |
| Fenugreek seeds (Methi) | 2 tsp |
| Chana dal | 2 tsp |
| Asafoetida (Hing) | 1/4 tsp |
| Curry leaves (Kadhi patta) | As needed |
| Water | As needed |
Preparation Time
- Prep time: 15 minutes
- Cook time: 35 minutes
Instructions
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Soak the Tamarind: Begin by soaking the tamarind in warm water. Once it softens, extract the tamarind juice and set it aside for later use.
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Prepare the Tempering: In a deep pan or kadai, heat some sesame oil (til ka tel). Add mustard seeds (rai) and allow them to splutter. Next, add fenugreek seeds (methi), chana dal, peanuts, dried red chilies, and grated dry coconut. Stir the ingredients well, letting them cook for about 2 minutes, allowing the flavors to blend together.
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Sauté the Onions: Add the thinly sliced onions to the tempering and cook them until they become soft and translucent.
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Cook Sweet Potatoes: Add the sweet potato cubes to the pan and cook for about 5 minutes, allowing them to cook halfway through. Sweet potatoes should soften a bit but retain their shape.
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Add Bitter Gourd: Now, add the chopped bitter gourd (karela) pieces and cook for an additional 2 minutes. The bitter gourd should begin to release its characteristic flavors at this stage.
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Spices and Tamarind: To the pan, add curry leaves, salt, turmeric powder, sambar powder, and coriander powder. Stir well to coat the vegetables evenly with the spices. Then, pour in the tamarind water and mix it all together.
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Simmer and Cook: Allow the kulambu to simmer on medium heat, letting the flavors blend and the dish thicken slightly. This should take about 10-12 minutes. Keep stirring occasionally to ensure the vegetables don’t stick to the bottom of the pan.
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Final Touches: Once the kulambu has thickened to your liking and the vegetables are cooked through, check the seasoning and adjust salt if needed. Remove from heat.
Serving Suggestions
Serve this flavorful Sweet Potato and Bitter Gourd Kulambu hot, ideally paired with steamed rice and a side of beetroot thoran (a spiced vegetable stir-fry). This combination makes for a nutritious and satisfying meal perfect for lunch. The natural sweetness of the sweet potato complements the bitterness of the karela, while the tangy tamarind sauce adds depth to the overall flavor.
Enjoy your South Indian meal with this delicious, healthful, and flavorful curry!
