5 ATHALAKKAI IN TAMARIND GRAVY

Athalakkai or Kaasara Kaaya in Tamarind Gravy/ Puli Kuzhambu / Pulusu

Athalakkai in Tamil(Momordica cymbalaria- botanical name) / Kaasara Kaaya in Telugu, Karsikayi in Kannada, Kattupaval in
Malayalam and in Marathi it is known asKadavanchi, Kuduhunchi.

Athalakkai looks very similar to small bittergourd but, both are very different in shape and taste. These are less bitter in
taste. South Indian recipes like Poriyal(stir fry), fry, pulikulambu( tamarind gravy) and vadagam can be prepared with this vegetable. Check this wikipedia link to know more about this vegetable here.



I had posted making Athalakkai Vathal here. You can use that vathal after frying in oil as a condiment with rice or use in curries or gravies. Can make this puli kuzhambu /pulusu/ Tamarind gravy using fresh and or dry vathal. Tastes good with rice.

At my house this gravy / kuzhambu / pulusu are made in 2 ways( Both Mom's recipes):-

The first method:-

Athalakkai - Fresh or dry vathal a handful
Small onions - 5 or 6
Sambar powder - 2 tbsp
Tamarind - one small lime size(soak in water and extract pulp)
Coconut - 1 cup grated
Oil(preferably gingelly oil) - 2 tbsp
Mustard seeds - few count
Urad dhal dhal - few count
Curry Leaves - few count
Garlic - 3 or 4 flakes
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Jaggery - a small piece

Heat 1 1/2 tbsp of oil and add athalakkai. Fry till they pop out and crisp. Do not let it to darken. Add tamarind pulp and sambar powder. Allow it to boil. Reduce flame and let it to cook for 10 - 12 minutes.
In the meantime grind coconut with garlic and cumin seeds. Add this paste along with salt and turmeric powder. Allow it to cook till the raw smell leaves. In a different small pan heat the remaining oil and add mustard seeds, urd dhal and curry leaves. Once the splutter out add the small onions(roughly chopped) and fry till brown. Next pour it on the gravy and mix well. Serve with rice.



Second method:-

Athalakkai - Fresh or dry vathal a handful
Small onions - 10 to 12(roughly chopped) or red onion - 2 medium chopped fine
Tomato - 2 small chopped fine
Tamarind - one small lime size(soak in water and extract pulp)
Coconut grated - 1 cup
Sambar powder - 2 tbsp
Turmeric powder - 1/4 tsp
Jaggery - a small piece
Mustard seeds - few count
Urad dhal - few count
Curry leaves - one sprig
Asafoetida - 2 to 3 pinch
Oil - 2 tbsp( preferably gingelly oil)


Heat oil add athalakkai fry till they are cooked or if using dry vathal fry till they pop out and crisp but not darkened.

Remove and keep aside. In the same oil or add if needed more add mustard seeds, urad dhal, curry leaves, asafoetida - wait till it pops out and add chopped onions. Fry till golden brown and add chopped tomatoes. Mash and cook till pulpy and oil floats on top. Add tamarind pulp along with sambar powder and turmeric powder. Allow it to cook for 10 - 12 minutes. Next add coconut paste and cook till the raw smell leaves. Also add salt and jaggery.

In this method you can skip using coconut .