Here i dont get the small ones, so tried kulambu with the regular long bitter gourds. One small tip before moving to the recipe. Before cooking, soak the cut bitter gourd in salt water, and while cooking, saute well until the veggie turns soft, then add tamarind water. If water is added before sauteing the veg well, it will become more bitter and kids wont eat then. Another important thing to be noticed while choosing this veggie is, "the veg should be pale green, not dark green". Dark green ones will be much bitter in taste.
For this Puli kuzhambu, either you can use coconut milk or ground fresh coconut of your choice. I have used coconut gratings this time.
Ingredients
1. Bitter gourd - 2 medium sized
2. Onion - 1 medium
3. Tomato - 1 big
4. Sambar powder / Vathakuzhambu powder - 1 or 2 tbsp
5 Tamarind - 1 goose berry sized (soak in 3/4 cup of warm water)
6. Salt - as per taste
7. grated coconut / coconut milk - 1/4 cup
8. chopped coriander - a few
To temper:
oil - 1 tbsp
mustard seeds - 1/4 tsp
urad dal - 1/4 tsp
cumin seeds - 1/4 tsp
hing - a pinch
curry leaves - a sprig
Preparation:
1. Cut bitter gourds into small rounds (remove hard seeds) and soak in salt water.
2. In a kadai / pan, heat 2 tbsp of oil and add finely chopped onions, and saute until they turn transparent.
5. Now Drain water completely from the soaked veg and add it n pan and saute well.
6. Saute until the green veg turns into soft and cooked.
7. Add the sambar / vathakulambu masala powder to it and mix well
8. Now add the tamarind extract, salt and let it cook well
9. at last add the smooth paste of ground coconut and give a quick boil and switch off the flame
10. Temper using the mentioned ingredients and add to the curry.
Garnish with chopped coriander leaves and Serve with hot steamed rice.
Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops
No comments:
Post a Comment