1 Mar 2015

Athalakkai Kara Kuzhambu

Athalakkai is a vegetable that my father likes, it's quite bitter to taste even after cooking it. So it's not my most favorite dish but still it's very good for health especially for diabetics. I have already posted an athalakkai poriyal recipe, do check that out too.

This vegetable is not very popular and not many people know about it. I have tried to find out the english name for this vegetable but I have not been successful. The botanical name is Momordica Cymbalaria, Kaasara Kaaya  in Telugu, Karsikayi  in Kannada and Kattupaval in Malayalam but I don't know what is the english name. If you do find out, let me know! For a picture of this vegetable, check out the athalakkai poriyal recipe.

Athalakkai Kuzhambu

This time, I could not take good step wise pictures, next time I will add the step wise pictures.

Preparation time 10 mins | Cooking time 20 mins | Serves 2-3

  • Athalakkai - 1 cup
  • Shallots - 1 cup
  • Garlic cloves - 1/3 cup
  • Oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek seeds - 1/2 tsp
  • Hing - generous pinch
  • Tomatos - 2 large
  • Curry leaves - 1 sprig
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 3 tsp
  • Coriander powder - 2 tsp
  • Tamarind - lemon size
  • Coconut paste - 1/4 cup, chopped
Athalakkai Kuzhambu

1. In a blender grind together the tomato and coconut into a paste.
2. In a kadai add oil, mustard seeds, fenugreek seeds, hing, curry leaves. Wait for the mustard seeds to splutter. 
3. Add shallots and garlic and saute for few minutes until the onions are slightly brown.
4. Add the tomato and coconut paste. 
5. Add all the masalas and add little water and cook for a few minutes.
6. Add the athalakkai. Let it cook for 3 minutes.
7. Pour in the tamarind water. Allow the gravy to cook well for few minutes. 
8. If needed add more water and allow it to cook for 5-10 minutes or until the gravy thickens.
9. Once it thickens to the consistency of your preference, remove from heat.
10. Garnish and serve.

Athalakkai Kuzhambu

1. Adjust spice level to your preference.
2. You can chop the athalakkai and add it but it will make the kuzhambu very bitter.

Until next time,

Sending this to Remmy's Kitchen!!!
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