Pavakkai Pitlai Kulambu

I developed this recipe as per my & my Husband's likings. We love to have this pitlai kulambu rice with potato chips. This tends to be a little heavy so we prefer potato chips or with Vathal & Vadagam's.

Preparations:

The day before cooking this kulambu, Soak 1 - 2 Tablespoon or 1 fistful of Black Kondaikadalai/Channa.

On the day of making the Kulambu, Pressure cook 1/3 cup of Thuvaram Paruppu/Thoor Dhal and the soaked Black Kondaikadalai together and keep aside.

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

For Roasting:

Roast all the below ingredients in oil and make a masala paste. Don't darken the red chillies and don't over-brown the coconut.

2 Teaspoons - Kadalai Paruppu/Channa Dhal

2 Teaspoons - Ulutham Paruppu/Urad Dhal

4 Teaspoons - Kothamalli vidai/Coriander seeds

1/2 Teaspoon - Jeeragam/Jeera seeds

1/2 Teaspoon - Milagu/Pepper

1/4 cup - Thengai thuruval/Shredded Coconut

6 - 8 red chillies

For Tempering:

1/4 Teaspoon Kadugu/Mustard Seeds

1/4 Teaspoon Perungayam/Asafoetida powder

1 spring Karuveppalai/Curry Leaves

For Kulambu:

1/2 to 1 cup of cut Pavakkai/Bitter gourd. You can cut either in round shape or half-moon shape.

Few pieces of thick oval-shaped appalam/Pappad. You can regular appalam broken into pieces.

1 big ladle of Nalla Ennai/Gingelly Oil

1/4 Teaspoon Manjal podi/Turmeric Powder

Small piece of Vellam/Jaggery

Uppu/Salt

How to Cook:

1) In Gingelly oil, Saute and cook the Pavakkai with little salt.

2) In a pan, add the tamarind extract, turmeric powder, and salt, bring it to a slight boil.

3) Then add the cooked Dhal and Black channa mixture and give it a mix.

4) Then add the ground masala paste and give it a mix.

5) Then add the sauteed pavakkai and give it a mix. Bring it to a boil.

6) Add the thick Appalam, Jaggery and simmer it.

7) In Gingelly oil, temper mustard seeds, perungayam, and curry leaves. Add it to the Kulambu and switch off the flame.

Tips:

1) Keep the kulambu consistency a little thick.

2) Adding appalam will absorb salt, so adjust salt as per your taste.

3) You can top off the kulambu with fresh curry leaves and gingelly oil.