Pavakka (karela) - 2-3 medium size
Chick peas (kabuli channa) - 1/4 cup
Tamarind - lemon size.
Haldi powder - 1/4 tsp
Salt as required
Chana dal - 2 tsps
Curry leaves - few
Coriander leaves for garnishing.
Black pepper corns - 1 tsp
Fresh grated coconut
To roast and grind:
Urad dal - 2 tsps
Dry red chillies - 7-8
Ghee - 1 tsp
Urad dal - 1 tsp
Hing - a pinch.
Wash and cut the pavakka to small pieces
Soak the chick peas over night and pressure cook the next day.
Make tamarind water extract.
Add the pavakkai pieces, chana dal, salt, haldi powder, curry leaves and boil.
Add the cooked chick peas and boil.
In a wet grinder add roasted urad dal, dry red chillies, few curry leaves, black pepper and grated coconut with little water.
Pour the ground paste over the boiling kuzhambu and mix nicely and boil for 5 mins.
Garnish with coriander leaves.
The pavakkai kuzhambu is hot and ready to be had with plain rice and some poriyal and papad..