Bittergourd Curry කරවිල ඇඹුල 460ml can

Savor the Taste of Tradition with a Healthy Twist

Bitter gourd, renowned for its ability to help regulate blood sugar levels, is the star of this traditional Sri Lankan curry. Blended with the rich creaminess of coconut milk and the bold flavors of Ceylon spices, this sour curry offers a unique combination of health benefits and authentic taste. Each bite supports your wellness journey, making it a deliciously healthy choice for your meals.

Karawila Ambula is a traditional Sri Lankan curry made with Karawila (bitter gourd), a vegetable known for its sharp bitterness and remarkable health benefits. In this dish, bitter gourd is cooked with a blend of spices and goraka (a souring agent) to create a tangy, mildly spicy curry. Despite its bitterness, when cooked properly, Karawila Ambula becomes a balanced and flavorful dish, with the sour and spicy notes helping to mellow the bitterness of the gourd. This curry is popular in Sri Lankan households and is especially appreciated for its medicinal properties, particularly for managing blood sugar levels.

Ingredients: The main ingredients for Karawila Ambula include:

• Karawila (Bitter Gourd): Thinly sliced, with seeds removed.
• Goraka (Garcinia Cambogia): Adds tanginess to counter the bitterness.
• Ceylon Spices: Including turmeric, chili powder, black pepper, and roasted curry powder.
• Garlic and Onions: Adds aromatic depth to the curry.
• Curry Leaves: A staple in Sri Lankan cooking, for flavor.
• Mustard Seeds and Fenugreek Seeds: For tempering and flavor enhancement.
• Green Chilies: To add a mild heat.
• Coconut Milk: Optional, to reduce bitterness and add creaminess.
• Salt and Water: For seasoning and adjusting the consistency.

Cooking Procedure:

1. Preparing the Karawila: The bitter gourd is washed, sliced thinly, and lightly salted to reduce its natural bitterness. After letting it sit for a while, it is rinsed to remove excess salt.
2. Tempering the Spices: In a hot pan, mustard seeds and fenugreek seeds are tempered in oil until they release their aroma. Garlic, onions, curry leaves, and green chilies are added and sautéed until the onions become translucent.
3. Building the Curry Base: Spices like turmeric, chili powder, roasted curry powder, and black pepper are added to the onion mixture and allowed to roast gently. Goraka is added along with its soaking water, which provides the curry with its signature sour flavor.
4. Cooking the Karawila: The bitter gourd slices are added to the spice mixture, and enough water is poured in to cover the vegetables. The curry is simmered gently until the Karawila softens and absorbs the tangy, spicy flavors.
5. Optional Coconut Milk Addition: For a creamier, less bitter version of Karawila Ambula, coconut milk can be added toward the end of cooking. The coconut milk softens the sharpness of the bitterness and creates a rich, flavorful sauce.
6. Simmering: The curry is simmered until it reaches the desired consistency, either dry or with a bit of gravy, depending on personal preference.

Taste: Karawila Ambula is a unique curry with a pronounced bitterness that is balanced by the sourness of the goraka and the warmth of Sri Lankan spices. The dish has layers of flavor, with the bitterness of the gourd being mellowed by the tangy, spicy broth. The addition of coconut milk, if used, adds creaminess, reducing the sharpness of the dish and making it more palatable to those who are not accustomed to the bitterness of Karawila.

Popularity in Sri Lanka: Karawila Ambula is widely enjoyed in Sri Lanka, particularly by those who appreciate the health benefits of bitter gourd. The dish is a common feature in home-cooked meals, often served alongside rice and other vegetable curries. In Sri Lankan culture, bitter gourd is valued not just for its unique flavor but also for its medicinal properties, which are believed to help regulate blood sugar, improve digestion, and boost immunity.

Karawila Ambula is often prepared as part of a balanced meal, where its bitterness is offset by sweeter or milder curries, making it a well-loved part of the Sri Lankan culinary tradition.

Health Benefits:

• Regulates Blood Sugar: Bitter gourd is known for its ability to lower blood sugar levels, making it a popular choice for individuals with diabetes.
• Rich in Antioxidants: Helps fight inflammation and supports overall health.
• Aids Digestion: Bitter gourd is high in fiber, which promotes healthy digestion.
• Boosts Immunity: The high content of vitamin C helps strengthen the immune system.

Serving Suggestions: Karawila Ambula is typically served with steamed white or red rice and pairs well with a variety of Sri Lankan dishes, such as:

• Dhal Curry: A mild lentil curry that balances the bitterness of the Karawila.
• Pol Sambol: A coconut relish that adds freshness and texture to the meal.
• Papadums: For a crispy contrast.

Despite its bold bitterness, Karawila Ambula is a curry that showcases the depth and diversity of Sri Lankan flavors. It’s a dish that reflects the island’s ability to transform humble, medicinal ingredients into something delicious and nourishing.