Pavakkai Kondakadalai Puli Kuzhambu (Bittergourd-Brown Channa Tamarind Gravy)

Category:  Kuzhambu Varieties
Preparation Time: 5 mins  
Cooking Time: 20 mins 
Servings: 3 servings

Pavakkai pulikuzhambu is an easy South Indian kuzhambu and it doesn't need any grinding. We can make it more healthy and tasty by adding cooked brown channa / Kondakadalai / karuppu sundal.

Pavakkai Kondakadalai Pulikuzhambu

Ingredients:

• Bittergourd / Pavakkai - 2 medium sized, finely chopped
• Brown Channa / Kondakadalai - 1/2 cup, cooked
• Tamarind - Size of a Gooseberry (Use as needed)
• Sambar Powder - 1 to 2 Tbsp (Adjust as per spice level)
• Turmeric Powder- 1/2 tsp
• Sesame Oil - 1/2 Tbsp + 1 Tbsp
• Mustard seeds - 1/2 tsp
• Channa Dal - 1/2 tsp
• Urad Dhal- 1/2 tsp
• Fenugreek seeds - 1/8 tsp
• Curry leaves -few
• Asafoetida - a pinch
• Small Onions - 7-8 nos, halved
• Garlic - 6-7 cloves, chopped
• Jaggery - a small piece
• Salt - as required

Method:

• Soak Tamarind in warm water and extract juice to around 1 cup and finely chop the bittergourd
• Heat 1/2 Tbsp Oil in a pan and saute the chopped bittergourd pieces until it gets sauted well

• Once it gets sauted, transfer into a plate and keep aside

• Heat 1 Tbsp of oil in the pan, once it becomes hot add the mustard seeds, followed by Channa dal, Urad dal, fenugreek seeds, curry leaves and asafoetida

• Add small onions, saute for a min

• Then add the garlic cloves and saute well

• Add in the sauted bittergourd along with cooked brown channa and saute for 3-4 mins

• Add the Turmeric and Sambar powders along with required salt 

• Fry for a min in low flame

• Now add the tamarind extract and allow to boil for 8-10 mins in medium flame 

• Adjust water and allow to cook in low flame for few more mins till it reaches kuzhambu consistency
• Once it gets thickened a bit, Add Jaggery, mix and switch it off

• Serve hot with Rice!