Dec 18, 2008

Paavakkavathal vatha kozhambu

I started writing this recipe last week. Because of my sickness, I couldn't finish this one last week. Even now I feel like sleeping all the time and computer monitor light irritates my eyes. I don't know whats going on.. But I just wanted to finish this recipe first. Paavakka (bittergourd) is my favorite vegetable and I make something or the other with this veggie very often. This vathal I got it from a Indian grocery store and wanted to try vathakozhambu with this one. so here goes the recipe...

  1. Paavakka Vathal - 10 (depending upon the quantity of kozhambu)
  2. Tamarind - a small lemon sized
  3. Sesame Oil - 5 tbsp
  4. Turmeric powder - 1/2 tsp
  5. Sambar Powder - 1 1/2 tsp
  6. Salt to taste
  7. Jaggery - 1 tbsp
For seasoning:-
  1. Mustard seeds - 1/2 tsp
  2. Urad dhall - 1/2 tsp
  3. Fenugreek seeds - 1/4 tsp
  4. Asafoetida powder - a pinch
  5. Curry leaves - few
Soak the tamarind in 2 cups of water and get the thick juice out of it and keep it aside. In a pan, pre heat 1 tbsp of oil and fry the paavakka vathal to golden brown and keep it aside. Now take a wide bottomed pan, pre heat remaining oil, splutter mustard seeds, fry urad dhall, fenugreek seeds, curry leaves and asafoetida powder to golden brown, pour the tamarind juice, add turmeric powder, sambar powder and salt and let it boil for 7 to 10 mts so that the raw smell of tamarind and sambar powder goes away. Now add the fried vathal, jaggery to it and let it cook together for another 5 mts. A nice aroma comes out when everything is done. By adding the vathal last, the crispyness will be there. Try this
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