I learnt this delicious kuzhambu /rasam from my MIL.Just like Kazhani kuzhambu , this is also an easy , unique recipe.I usually make pitlai with BG.But this is something different in taste and the procedure.Here comes the recipe with the picture..
INGREDIENTS
- Bittergourd – 1 no (medium size)
- Tamarind – Small gooseberry size
- Salt & water – As needed
To roast & grind :
- Oil – 1 tsp
- Toor dal – 1.5 tsp
- Channa dal- 1 tsp
- Urad dal – 1 tsp
- Red chilly – 4 -5 nos
- Grated Coconut – 1 tbsp
To temper :
- Mustard seeds – 1 tsp
- Urad dal – 1/2 tsp
- Curry leaves – few
METHOD
- Slice cut Bittergourd with 1 inch thickness.
- In a pressure cooker , take the bittergourd slices and cook till 1 whistle.
- Take a tsp of oil in a kadai and roast the ingredients given above. Powder it coarsely and set aside.
- In the kadai , heat oil and temper the items given under “to temper”. Now add the tamarind extract , salt , hing and curry leaves.
- Add the cooked bittergourd pieces and allow it to boil for sometime.
- Now mix the coarsely ground powder and boil for 5 mins.
- The mixture should be watery in consistency.
- Finally garnish with coriander leaves.
Serve hot with plain rice & papad.
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