Tuesday, August 11, 2015

Pavakka kuzhambu /Karela sambar


Pavakka (karela) - 2-3 medium size

Chick peas (kabuli channa) - 1/4 cup

Tamarind - lemon size.

Haldi powder - 1/4 tsp

Salt  as required

Chana dal - 2 tsps

Curry leaves  - few

Coriander leaves for garnishing.

Black pepper corns - 1 tsp

Fresh grated coconut

To roast and grind:

Urad dal - 2 tsps

Dry red chillies - 7-8

For seasoning:

Ghee - 1 tsp

Urad dal - 1 tsp

Hing - a pinch.


Wash and cut the pavakka to small pieces

Soak the chick peas over night and pressure cook the next day.

Make tamarind water extract.

Add the pavakkai pieces, chana dal, salt, haldi powder, curry leaves and boil.

Add the cooked chick peas and boil.

In a wet grinder add roasted urad dal, dry red chillies, few curry leaves, black pepper and grated coconut with little water.

Pour the ground paste over the boiling kuzhambu and mix nicely and boil for 5 mins.

Garnish with coriander leaves.

The pavakkai kuzhambu is hot and ready to be had with plain rice and some poriyal and papad..


  1. The bittergourd will lend an interesting taste to the sambar. Would love to try it.

  2. i have to try this. The channa in the sambhar makes it sound all the more interesting.

  3. Pavakai with chole sounds good. I will try it.

  4. This is very new combo. sounds interesting and looks so delicious.

  5. Sambar looks delicious. nice combination of karela and chana..very interesting

  6. Sambar looks delicious. nice combination of karela and chana..very interesting

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