Pavakka (Bitter Gourd or Bitter Melon) Kozhambu

Pavakka (Bitter Gourd or Bitter Melon) Kozhambu 

Ingredients (makes ~3 quarts)

2 cups diced (3") Bitter Melon
4 cups Water
1 large lemon size ball of Tamarind or 3 Tbsp of Tamarind Paste
Curry leaves (few)
1/2 Tsp turmeric
Salt to taste

For the Kozhambu Podi

1/2 Cup measure Chana Dal (Split Bengal gram)

1/8 Cup measure Urad Dal (Split Black Gram)

2 Tbsp Rice  

2 Tbsp Black Pepper (Whole)

1 Tbsp Cumin 

5 Dry Red Chillies

Dry roast all except Rice. Roast the rice separately to avoid burning. Cool and grind everything together into a fine powder.

For seasoning (Tadka)

2 tsp Sesame oil
1 tsp Mustard seeds
1/2 tsp of asafoetida (hing)
2 dry red chillies

Procedure

In a 3 quart sauce pan, add the Oil. Once the oil is hot, add the mustard seeds and the dry red chilies. Once the mustard splutter, add the asafoetida.  Once the asafoetida blooms add the diced bitter melon. Sauté for a few minutes. Add a little bit of salt, Turmeric’s, Sauté and close the Sauce pan and cook on medium heat for a few minutes. The Bitter melon should turn bright green and then a light translucent green. Now add the water, tamarind and the Kozhambu Podi and boil until it thickens (Tomato Soup consistency). The Kozhumbu is thinner than pancake batter but thicker than a stock. Add Curry leaves and close with Lid.