Pakarkai Kuzhambu/pulusu or Bitter Gourd with Tamarind Sauce

Most of the people don't like Bitter gourd or pavakkai because of its bitterness.

But believe me, its very good for heath and if it prepared in the right way, you are going to love it.Try to use fresh tamarind for this dish and it is again a regular menu in all the south Indian families.

Ingredients:

• Bitter Gourd/Pakarkai - 2
• Tamarind - 1cup
• Onion - 1
• tomato - 1
• Garlic - 10cloves
• Curry leaves - 1strip
• Vadagam - 1Tbsp
• Jaggery or Vellam or Bellam - 2Tbsp
• Gingerly Oil - 5Tbsp
• Sambar Powder - 2Tbsp (or)
• Red Chili Powder - 1Tbsp
• Coriander Powder - 2 Tbsp

Procedure:

• Soak the tamarind in 3cups of water and extract the pulp
• Heat 5Tbsp of gingerly oil in the deep pan and fry the pavakkai till it becomes tender and have cooked, remove and keep it aside. This will help to remove the bitterness.
• In the rest of the oil add vadagam, curry leaves, allow them to splitter.
• Add garlic, onions and fry for 2mins till they become transparent.
• Add the tomato and fry for another 1min till it becomes tender.
• Add the sambar powder or (red chili and coriander powder), fry for 30sec.
• Add the tamarind pulp, cook it under low flame till all the rawness goes away for about 15min.
• Finally add jaggery and cook it for 5mins.
• Serve it with white rice.
• Omelet would go well with this dish, for veggies aviyal would go best.