Tuesday, September 30, 2014

Bitter Gourd Tamarind Curry (பாகற்காய் புளிக்குழம்பு )

Bitter gourd, might not be a favorite vegetable for many at the same time it is the most favorite for some people like me :). In my native used to get the small bitter gourds, that used to taste awesome. Still remember the fry and kulambu which amma makes when I visit home during holidays.


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.
4. Then add finely chopped tomato and saute well.
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