Tiny-Bitter-gourd-Sambar

#TinyBitterGourdSambar : I came across this special vegetable when I went to Hubli, Karnataka and without knowing its name bought it. After reaching home I searched through net and found out that it is called #Athalaikai [ #அதலைக்காய் ] in Tamizh. I named it tiny bittergourd as it is just like bittergourd but very very small in size. It is bitter in taste just like bitter gourd.
Previously I used #TinyBitterGourd to prepare Tiny Bittergourd Curry  and it was very tasty. Now I made sambar using tiny bittergourd along with other vegetables.

Ingredients :
1/2 cup	Thuvar dhal cooked
Amla size	Tamarind, soak in hot water
1 pinch	Turmeric powder
3 Tsp	Sambar powder
1 Tsp	Coriander powder
small quantity	Yellow pumpkin, chop into cubes
1	Murungaikai, cut into 1 1/2 in long pieces
20 - 25	Tiny bittergourd [ அதலைக்காய் ], halved or quartered
7 - 8	Small onion, peel
2	Green chilly, split lengthwise
10 - 15	Curry leaves, tear into pieces
Small piece	Asafoetida
1 Tsp	Groundnut oil
1/2 Tsp	Mustard seeds
1 1/2 Tsp	Salt [ adjust ]
2 Tsp	Chopped coriander

Note : Can include any other vegetables of your choice.

Method :
Take cooked Thuvar dhal [ துவரம் பருப்பு ] in a 3 lt pressure cooker.
Add Sambar powder, coriander powder, turmeric powder and salt, mix well with hand.
Add 1 cup of water, all the vegetables, small onion, green chilly and curry leaves.
Now squeeze tamarind with half a cup of water and strain into the cooker.
Close the pressure cooker with weight on.
Cook on high flame for 2 whistles.
Turn off the stove and open the pressure cooker only after it ran out of steam.
Oh wow!! tasty tasty tiny bittergourd sambar is ready to taste.
Adjust salt and mix well.

Now keep a kadai with one Tsp of groundnut oil.
Crackle mustard seeds and then add asafoetida turn off the stove.
Finally add 3 or 4 curry leaves tearing them by hand.
Pour the tempering over the hot-hot sambar.
Transfer into a serving bowl topped with chopped coriander leaves.

Take hot white rice in a plate, pour a ladle full of sambar and a dash of ghee or gingelly oil [ sesame/til oil ].
Mix well with hand and enjoy with your favorite stir fry or curry.
Sambar is a great accompaniment to paruppu sadham [ rice mixed with lentil and ghee ].
And also goes well with curd rice.









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Tiny-Bitter-Gourd-curry

#TinyBitterGourdCurry : We made a trip to Hubli in the first week of July. Then, we went to the Hubli market, where we saw many street vendors selling heaps of some vegetables which we had never seen so far. Initially we thought that these vegetables belong to some varieties of chilly. Then I took it on my hand and on a closer look, it was exactly like a bitter gourd but very small in size. I checked with two or three vendors but I couldn't recall what they told. So I named it #TinyBitterGourd. Considering its size it can also be called #LillipiutBitterGourd. Later I have found out through google search that it is known as #Athalaikai [ #அதலைக்காய் ] in Thamizh. It is widely consumed in Southern parts of Tamil Nadu, Northern parts of Karnataka, some parts of Andhra and Maharashtra. It is effective in controlling diabetes and intestinal worms.

To know more about its scientific name and other details kindly go to the link given below.

Athalaikai [ அதலைக்காய் ]

I prepared a masala curry just like bitter gourd masala curry, the taste was superb.
Here comes the method of preparation.

Ingredients :
150 gm	Tiny Bitter gourd
1 Tsp	Ground nut oil
1 pinch	Turmeric powder
1/4 Tsp	Mustard
1/2 Tsp	Black gram split
1/2 Tsp	Salt
To Grind :
1 1/2 Tbsp	Coconut scrapping
2 - 3	Red chilly [ adjust ]
1/2 Tsp	Cumin seeds
1/2 Tsp	Fennel
1/4 Tsp	Coriander seeds
10 - 15	Curry leaves
small amount	Coriander leaves
2 cloves	Garlic
1 medium size	Onion, chop
1/8 Tsp	Salt

Method :

Wash tiny bittergourd in water.

Snap top and bottom and cut into halves or quadruples.

Remove seeds if it is very hard.

Take all the things to grind except onion in a blender.

Grind with less water.

Finally add onion and run for a few seconds.

Transfer into a bowl and keep aside.

Heat a kadai on a stove over medium flame.
Add oil and crackle mustard seeds once oil becomes hot.
Then add split black gram and keep stirring till it becomes golden color.
Now add chopped tiny bitter gourd, turmeric powder and salt.
Mix well
Sprinkle little water and close with a lid.
Cook on slow flame till the vegetable becomes soft.
Add prepared masala and mix well.
Cook on slow fire till the raw smell goes off and the curry becomes dry.
Adjust salt and transfer into a serving bowl.
Garnish with chopped coriander leaves.

Goes well with hot white rice mixed with sambar or rasam.







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