Sweet Potato and Bitter Gourd Kulambu Recipe
Introduction:
Sweet potatoes, with their rich, dense flavor, provide an intriguing contrast to the bitterness of karela (bitter gourd), making them the perfect base for a dish full of complex tastes. This Sweet Potato and Bitter Gourd Kulambu combines the sweetness of purple sweet potatoes, the bitterness of karela, and the tanginess of tamarind, alongside an aromatic blend of spices. This South Indian-inspired vegetarian dish brings together bold flavors that harmonize beautifully. Whether you’re seeking a wholesome lunch or a comforting dinner, this kulambu pairs perfectly with steamed rice and side dishes like Chow Chow Thoran and Elai Vadam.
Cuisine:
Indian
Course:
Lunch
Diet:
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sweet Potatoes | 1/2 cup |
| Onion (thinly sliced) | 1/4 cup |
| Dry Coconut (Kopra) | 1 tablespoon |
| Karela (Bitter Gourd / Pavakkai) | 1 cup, chopped |
| Tamarind | Lemon-sized piece |
| Dry Red Chillies | 4 |
| Sesame (Gingelly) Oil | As required |
| Raw Peanuts (Moongphali) | 1 tablespoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Sambar Powder | 1-1/2 tablespoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt | As needed |
| Mustard Seeds (Rai / Kadugu) | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 2 teaspoons |
| Chana Dal (Bengal Gram Dal) | 2 teaspoons |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry Leaves | A few sprigs |
| Water | As required |
Preparation Time:
15 minutes
Cooking Time:
35 minutes
Instructions:
-
Soak Tamarind: Begin by soaking the tamarind in warm water for a few minutes. Once softened, squeeze out the juice and set it aside. This tangy base will give the kulambu its signature flavor.
-
Tempering Spices: Heat a wok or clay pot over medium heat. Add sesame oil, and once it’s hot, temper the mustard seeds. Allow them to splutter, then add the methi seeds, chana dal, peanuts, dry red chilies, and dry coconut. Let them fry for a couple of minutes until they release a nutty fragrance.
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Sautéing Onion: Add the thinly sliced onions to the pan and fry them until they become soft and translucent. The onions will add a sweet depth of flavor to balance the bitterness of the gourd.
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Cooking Sweet Potatoes: Add the cubed sweet potatoes to the pan and sauté for a few minutes. Fry them until they are halfway cooked, which will help them absorb the flavors of the spices.
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Adding Karela (Bitter Gourd): Once the sweet potatoes are partially cooked, add the chopped karela (bitter gourd) to the pan. Cook for another 2 minutes, allowing the vegetables to mingle and absorb the flavors of the spices.
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Spices and Seasoning: Add the curry leaves, turmeric powder, sambar powder, coriander powder, and salt to the pan. Stir everything well to ensure the spices coat the vegetables evenly. Let this cook for an additional 2 minutes to release the full aroma of the spices.
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Adding Tamarind Water: Now, pour in the tamarind water that you had set aside earlier. Mix everything thoroughly and let the mixture simmer for about 10–15 minutes, or until the kulambu thickens and the flavors meld together.
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Finishing Touches: Once the kulambu has reached your desired consistency, switch off the heat. The sweet potato and bitter gourd kulambu is now ready to serve.
Serving Suggestions:
Serve this flavorful Sweet Potato and Bitter Gourd Kulambu with steaming hot rice for a comforting meal. For a well-rounded South Indian feast, pair it with Chow Chow Thoran (a vegetable stir-fry) and crispy Elai Vadam (a type of crispy rice cracker).
This Sweet Potato and Bitter Gourd Kulambu is not just a treat for the taste buds but also a nutritious addition to any meal. With its hearty ingredients and a balance of flavors, it’s an excellent choice for a wholesome, vegetarian lunch or dinner. The unique combination of sweet, bitter, tangy, and spicy notes is a true representation of the complexity and beauty of Indian cuisine. Enjoy!
