Pavakkai Kulambu

This is my Mom's recipe. You will get the feel of having Pavakkai Pitlai Kulambu but it brings a unique sour & spicy taste.

Preparations:

Take one big lemon size Puli/Tamarind and soak in hot water for 15 minutes. Extract the juice and keep aside.

Soak 1/3 cup of Thuvaram Paruppu/Thoor Dhal in water for 20 minutes. Pressure cook until soft and mushy. Keep this aside as well.

For Roasting:

Dry roast the below ingredients in the given order until aromatic. Make it a semi coarse powder.

1 Tablespoon Kadalai Paruppu/Channa dhal

2 Tablespoon Kothamalli Vidai/Coriander seeds

1/2 Tablespoon Milagu/Pepper

1/2 Tablespoon Jeeragam/Jeera seeds

2 Tablespoon Thengai thruval/Shredded Coconut

Small piece Katti Perungayam/Asafoetida block

10 - 12 red chillies

1 sprig Karuveppalai/Curry leaves

For Tempering:

1/4 Teaspoon Kadugu/Mustard seeds

1/8 Teaspoon Vendayam/Fenugreek seeds

Few Karuveppalai/Curry leaves

For Kulambu:

2 big Pavakkai/Bitter Gourd cut into cubes, Boil them separately in water and discard the water to reduce the bitterness. If your family can handle bitterness then go ahead and use that water in the kulambu.

2 Tablespoon Kadala Ennai/Peanut Oil

1/4 Teaspoon Manjal podi/Turmeric powder

Uppu/Salt

How to Cook:

1) In a Pan, add oil, and when it's hot, add the tempering ingredients.

2) Add the cooked Pavakkai and saute mildly in the oil.

3) Add the Tamarind extract, Turmeric powder, and salt. Bring it to a boil.

4) Add the cooked Thuvaram Paruppu and the ground masala powder. Bring it to boil until a thick consistency and switch off the flame.

Few Tips:

1) This Kulambu should be a little extra sour and spicy. So, Please add Tamarind extract and Red chillies extra than usual.

2) This Kulambu should be a little thick compared to regular sambar.

3) While dry roasting, you can roast the coconut and curry leaves together apart from other ingredients.