BITTERGUARD GRAVY / PAVAKAI KUZHAMBU

Hi All,

BITTERGUARD KUZHAMBU..I love bitterguard in any form.My mum makes it in a way that there will be no bitterness in kuzhambu.I got this recipe from her and I make this kuzhambu often.

Arun hates bitterguard but he eats this gravy alone as gravy will not have even bit of bitterness.

Here below the recipe for you,

SERVINGS : 4 Members.

INGREDIENTS :

Bitterguard – 1 no ( medium sized).

Onions – 1/2 no.

Curry leaves – a sprig.

Gingelly oil – 4 tsp + 1 tsp.

Chilli powder – 1 tsp.

Tamarind – a gooseberry size.

Jaggery – coin sized piece – 1 no

TO FRY AND GRIND :

Onion – 2 nos ( big – medium sized).

Dry red chillies – 3 nos.

Garlic – 4 pods.

Cumin / Zeera – 1 tsp.

Curry leaves – a sprig.

Turmeric powder – 1/4 tsp.

Roasted channa dal – 2 tsp.

Coriander powder – 3 tsp.

Coconut grated – 1/4 cup.

Oil – 1 tsp.

NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY.

METHOD :

1. Chop onions to medium sized pieces.
2. Soak tamarind in warm water for 10 mins , extract the juice and discard the pulp.
   
3. Wash , remove the seeds and chop bitterguard to small pieces.
   
4. Heat 1 tsp oil in a pan and add our grinding ingredients one by one..Onions , red chillies , cumin , curry leaves and fry till onions turns translucent , finally add turmeric powder , coriander powder , coconut , roasted channa dal and give a quick mix and switch off the flame.Grind them to fine paste.
   
   
   
   
5. In a wide kadai add 4 tsp gingelly oil and add bitterguard pieces , fry in low flame till they shrinks in size and changes to brown colour.
   
   
6. Now add chopped onions , curry leaves and fry till golden brown.
7. Then add tamarind juice , jaggery and boil till raw smell of tamarind leaves the pan.
    
   
   
   
   
   
8. When done add ground masala , salt and boil till bitterguard boils to soft and kuzhambu reaches required consistency.Remove from flame.
   
9. In a small pan heat 1 tsp of oil and when oil reaches smoking hot remove from flame and add 1 tsp chilli powder.When chilli powder fries to brown colour add it along with the oil to kuzhambu and mix well.
   
   
   
   
   
   
10. Serve hot with rice , I served with hot rice , kovakai ( ivy guard ) poriyal.
    

NOTES :

1. Chop bitterguard to small pieces , so that the vegs will fry well in oil and will reduce bitterness.Also fry in low or medium flame for even frying.
2. Step 9 is optional but it gives nice aroma and flavour to kuzhambu so I suggest not to skip it.
3. Gingelly oil can be replaced with refined oil too but I recommend gingelly oil.
   
   
   
   
   
   
   
   HAPPY COOKING!!!