In my blog on pavakkai masala itself,I have mentioned about the importance of this wonder vegetable of the diabetic people.As I mentioned in that blog,the taste of this vegetable if well cooked is mouth watering.Though many of us don't even go near this vegetable in the market,will one day be forced to cook this for some guest or relative.If you make this gravy exactly as given in this blog ,I am sure you will be for a great appreciation.

For the curry to be less bitter or not bitter at all make sure that while cooking pavakkai the cut vegetable has to be sauted in oil nicely till it is almost cooked(5 to 6 minutes in medium fire).

Another thing to be noted while making puli kuzhambu is that it should be cooked till at least 3 cups of the curry should get reduced to 1 cup .Coriander powder should be added to make the gravy thick.Too much of tamarind should not be used.The tamarind used for sambar itself will be enough

Bitter guard-1(medium size) Buy little less green and less thorn shaped for less bitterness

Small onions-10

garlic-10

Tomato-1

Sambar powder-11/2 teaspoon

Coriander powder-1 table spoon

Turmeric powder-1/2 teaspoon

curry leaf -little

Tamarind -little(as shown in the picture) or 2 teaspoons paste

jaggery-1 small piece

Mustard seed-1 teaspoon

Fennel seed-1 teaspoon

Fenugreek seed-1/2 teaspoon

Gingelly oil-2 table spoons

As I told earlier the taste of the curry depends on how you cook the gravy.

Keep the kadai in the stove.Season the gravy.Saute onions,garlic and tomatoes for a minute.Add the bitter gaurd pieces.Reduce the flame to medium and saute for 5 to 6 minutes.Meantime in 3 to 4 cups of water mix the tamarind,the salt needed,sambar powder,coriander powder and turmeric powder and add after the pieces are sauted well.Let the gravy cook for 5 minutes in medium fire.Then reduce the fire and cook till the gravy becomes thick and get reduced to 1/3 quantity.If the gravy is going to be served for non diabetic people, add a small piece of jaggery and cook for 2 more minutes.Adding jaggery will give an excellent taste to the curry

Murungakkai Soup (Drum stick soup)
Many of us could never have thought that soups can be made out of murungakkai. All of us love the taste and smell of this. Murungakkai sambar will turn out well even for beginners who don’t know to cook, as the taste and smell of the vegetable will make it tasty however we cook. Nutritional value of this veg is also very high. There are many jokes relating to this veg which many of us know. Give little soup to the small kids at home. They will love it

This time when I went to chettinad, I happened to taste this soup in one house. Usually in chettinad clear soups are made. Tomato soup and cauliflower soup is the most common. Chundakkai soup and karugappilai soup will also be made at home (not during functions).It was first time that I was tasting this soup. It was very tasty .I asked for the recipe immediately and tried it soon after coming home and took the snaps also to blog the recipe

Now a days I am little lazy in writing blogs.Though I can give many reasons for this, loosing interest is the main reason behind. I know, it happens to all of us sometime at some stage. But due to the continuous interest and support shown by my loving readers, I try to rejuvenate the interest and keep on writing to help the younger ones in cooking (the main purpose of my blog).

Ingredients
Thoor dhal-A handful
Drum stick-2(10 to 12 pieces)
Tomato-1
Green chillies-3
Turmeric powder-1/2 teaspoon
Curry leaf –little
Coriander leaf-little
Big onion-1
Pepper powder-1 teaspoon
To season
Cinamon-2 small pieces
Cardamom-1
Clove-2
Birinji leaf-a small one
Curry leaf-little
Fennel seed-1 teaspoon pepper corns-1 teaspoon
Cumin seed-1 teaspoon
Procedure
Cook the drum stick pieces in 4 cups of water in a vessel. Once the drum stick pieces are cooked well, take out the pieces and keep the water aside to be used later(The water in in which it is cooked will have all the flavour of the drumstick). Once the drum stick pieces are cold, break it open and with the help of a spoon take the pulp out. Cook the thoor dhal also well in the cooker. Chop the onion and tomato pieces nicely. Split the green chili

Keep the kadai in the stove. In little ghee or oil season the soup with the items given in to season. Now add the onion, tomato and chili and sauté well .Mix the dhal with the water in which drum stick is cooked. Add this water to the kadai. Once this boils add the pulp taken from the drum stick pieces and the salt needed also. Let the soup boil for 5 to 6 minutes. Meantime check for consistency and taste. If any taste is missing you can add this at this stage. Before switching off the stove add pepper powder if you want the soup hot. Garnish with coriander leaves