Karela Poricha Kuzhambu - A wonderful gravy dish with Bittergourd!

We love Pavakkai | Karela | Bittergourd and in a week for sure this wonderful veggie makes its way into the Menu Plan. 

Today Amma decided to make the traditional Karela Poricha Kuzhambu. Just writing the name is signalling the taste buds and my mouth starts to water! Amma makes this just the way her Amma used to make, so in a way it is a traditional family recipe! I guess the secret ingredient Love that the person who prepares the dish adds to it, gives it a unique flavour, despite the same ingredients, same recipe!

INGREDIENTS

3 Pavakkai | Karela | Bittergourd
100 gm Moong Dal
Lemon size Imli | Tamarind's extract
1 tsp Kali Miri | Black Pepper Powder
1 tsp + 1/2 tsp Haldi | Turmeric Powder
1 1/2 tsp Salt | To taste
For Dry Roasting
1 1/2 tsp Kali Miri | Black Pepper
1/2 tsp Jeera | Cumin
1 tsp Urad Dal
1/4 tsp Black Til | Sesame Seeds
2 tblsp Rice, raw
2 sprigs Kadhi Patta | Curry Leaves
For Tempering
1 1/2 tsp Oil
1 tsp Rai | Mustard Seeds
1/2 tsp Urad Dal
1/4 tsp Jeera | Cumin Seeds
2 tblsp Fresh Coconut, grated
10 Kadhi Patta | Curry Leaves

METHOD

• Wash and dry Karela. Quarter them length wise and then make thin slices. Keep aside.
• Pressure cook Moong dal with required water and 1/2 tsp Haldi for 3 whistles. Remove the cooked dal and keep aside.
• For Masala Powder
• In a kadhai, add all ingredients mentioned for dry roasting and roast them on a low flame till they change colour. Take care they do not get burnt.
• Once cool, grind them to a powder and keep aside.
• In a vessel, capacity of alteast l ltr, add karela slices and imli extract. Keep on high flame. 
• When this comes to a boil, reduce the flame and add haldi, pepper powder and salt. Mix well.
• Cook till karela is done. This should take approximately 5 to 7 minutes.
• Add cooked dal and the ground Masala Powder, stirring to ensure no lumps are formed.
• Add water to get a pouring consistency. This should be a bit thicker than Sambar.
• Once this comes to a boil, switch off the gas.
• For Tempering
• In a frying pan add oil and when oil is hot, add rai, urad dal, jeera and curry leaves. 
• When the rai starts to crackle, add grated coconut and stir till the coconut gets an aromatic golden brown colour.
• Pour this tempering on top of Karela Poricha Kuzhambu.
• Serve along with Steamed Rice | Roti | Dosa.

We have used:

1. Tamil Ponny Rice

2. Sundrop Heart Oil

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.