Pavakkai Kadalai kuzhambhu

IngredientsServings: 6

• 1 tbsp seasame oil
• 2 medium size bitter guard
• garlic 8 cloves
• 2 medium size tomatoes
• 1 medium size onion
• 1 tsp salt ( as per taste)
• 1/4 tsp turmeric powder
• 2 cups tamarind juice
• pinch of asafoetida
• 1 sprig curry leaves
• 2 tsp sambhar powder or vathakuzhambhu powder (store bought)
• 1 tsp powdered jaggery (optional)
• 1/4 tsp methi seeds
• 2 cups soaked and boiled black channa

About

Instructions

• soak channa for 6 to 8 hours
• pressure cook channa for 2 whistles
• cut bitter guard and remove seeds from inside
• chop pavakkai (bitter guard) into small pieces
• soak tamarind and squeeze the juice (about 2 cups)
• in a pan, add 2 tbsp cooking oil and mustard seeds
• once mustard seeds have sputtered, add asafoetida, methi seeds and curry leaves
• add cut onion, garlic and saute until onion is soft
• add cut pavakkai (bitter guard) and saute until the ovegetables are cooked
• add cubed tomatoes and cook for few minutes
• add boiled channa, turmeric powder, sambhar powder and salt
• add tamarind water
• cook until the kuzhambhu becomes little thick
• add jaggery powder (optional) and mix well
• check and adjust salt if needed

Tips & Tricks

• fresh tamarind works better than tamarind paste.
• the more the kuzhambhu simmers, the better it tastes
• small onion can be used
• if the kuzhambhu is too watery, then add a 1/2 tsp rice flour which is mixed with about 2 tbsp of water to the boiling kuzhambhu and mix well
• use gingelly/sesame oil to get better taste

Step by Step Instructions

1. in a pan, add 2 tbsp cooking oil and mustard seeds, once mustard seeds have sputtered, add asafoetida, methi seeds and curry leaves

2. add cut onion, garlic and saute until onion is soft

3. add cut pavakkai (bitter guard) and saute until the vegetables are cooked

4. add cubed tomatoes and cook for few minutes

5. add boiled channa, turmeric powder, sambhar powder and salt

6. add tamarind water and cook until the kuzhambhu becomes gravy consistency

7. add jaggery powder (optional) and mix well check and adjust salt if needed, spicy vatha kuzhambhu is ready to serve with hot rice!!!