Pavakkai - 4 nos
Black Channa /Karuppu Kadale - 1 cup
Soya bean - 1/2 cup
Tamarind water - 1 cup
Tomato - 1no
Toor Dal - 1/2 cup
For grinding masala
Onion - 1 no
Whole Dhaniya seeds - 2 tablespoon
Channa Dal/Kadale paruppu - 1 tablespoon
Urad dal - 1 tspn
Dry red chili - 3 nos(As per your spice levels)
Few curry leaves
Oil - 1 tablespoon
Mustard - 1/2 tspn
Curry leaves few
Soak the dals overnite, pressure cook them with toor dal separately upto 4 to 5 whistles.
Cut Pavakkai/Bittergourd into small pieces.
Heat a vessel, add bittergourd, tamarind water, tomato, a pinch of salt, turmeric and boil it.
In kadai, put 1/2 tspn oil, and fry all the ingredients under Masala grinding till slight brown.
Allow it to cool.
Grind to a fine paste with little water. Mash or whisk the toor dal with water.
Once the bittergourd is soft and cook, add the steamed dals, ground mixture, dal and allow it to boil well.
Season/Talipu with the above ingredients under seasoning.
Serve hot with steamed plain rice.
This recipe is going to Only South Indian event by Pari and Cooking with Love Granddad guest hosted by Shama started by Saraswathi Iyer.