Pavakkai Puli kozhambu / Vathakuzhambu

Vathakuzhambu is traditionally made with vattrals or dried veggies like sundakkai etc. But this recipe could also be made with everyday vegetables like bitter-gourd, brinjal, garlic, okra etc. Puli kozhambu's usually tastes great on the second or third days :)

Preparation Time : 10 mins
Cooking Time : 30-40 mins
Makes - 4 servings

Ingredients:


Bitter Gourd - 1, de-seeded & sliced into thin rounds.
Onion - 1 medium, sliced
Tomato - 1, chopped
Tamarind - 1 medium gooseberry size.
Green Chillies - 3, slit
Dry Red chilli - 2
Asafoetida - 1/4 tsp
Rice Flour - 1 tbsp
Fennel Seeds - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Sambar powder - 2 tsp or Vathakozhambu powder - 2 tsp
Salt
Oil or Gingelly oil (optional)
Curry Leaves - 1 sprig

Procedure :

1. Soak the tamarind in 2 cups of warm water.
2. Sprinkle salt on the sliced bitter gourd and leave it for about 5-10 minutes. Then squeeze the water out.  This will reduce the bitterness.
3. Heat 2 tbsp oil in a pan and fry the bittergourd to brown color. 
4. Remove it and keep aside.
5. In the same oil, add the mustard seeds to splutter.
6. Now add fennel seeds, dry red chilli and curry leaves.
7. Add asafoetida, fry onion to pink color. 
8. Now add chopped tomatoes followed by turmeric, chilli powder, coriander powder and sambar powder (or vathakuzhambu powder).
9. Adjust salt. 
10. Saute these well till it comes to a thick gravy consistency. 
11. Now add the fried bitter gourd and mix well.
12. Pour in the tamarind juice. 
13. Let this mixture come to a boil 
14. Add water to the rice flour and make it into a thin paste.
15. Pour this into the kuzhambu and keep stirring continuously. Rice flour helps in thickening of the curry.
16. Reduce the heat to medium/sim, cover and let it cook for about 10-15 mins, till the curry comes to a thick consistency. 
17. Top it off with a teaspoon of gingelly oil. 

Serve Hot with Rice and Appalam :)