Sweet Potato & Bitter Gourd Kulambu

Bitter gourd & Sweet Potato Kulambu

Bitter gourd, sweet potato & onion are cooked in tamarind juice along with sambar powder & other spices, condiments from the kitchen.
YouTube: https://www.youtube.com/watch?v=UbLxPw3DhxQ

Based on my knowledge from internet, purple sweet potatoes are better for diabetes when compared to the other varieties. The naturally sweet & colorful purple sweet potato is an ideal replacement for jaggery in a vathal kulambu. Bitter gourd on the other hand has a huge number of health benefits. However making kids eat them is not a joke. So if you combine with sweet potato the bitterness is comparatively suppressed.Lastly, if you cook this in a clay pot a day before and leave it marinated overnight its tastes so good.The video shows the regular cream color sweet potato however you may cook with purple sweet potatoes also.

Recipe: Bitter gourd & Sweet Potato Kulambu

Preparation Time : 10 mins

Cooking Time : 25 mins

Gas : Low

Yields : 2 Cups

Ingredients

Sesame Oil – 2 tblsp

Hing Cake/Powder – 1 small piece

Mustard – 1/4 tsp

Bengal gram dhal – 1 tsp

Kobbari/Dried coconut – 1 tblsp

Peanuts – 1 tblsp

Methi –1 tsp

Thinly sliced onion – ¼ cup

Sweet Potato – ½ cup

Dry red chili – 3

Chopped bitter guard – 1 cup

Tamarind  - 1 lemon size

Turmeric – 1/2 tsp

Sambar powder – 1 ½ tblsp

Coriander Powder – 1/2 tblsp

Turmeric – 1/2 tsp

Coriander Powder – 1/2 tblsp

Salt – as needed

Curry leaves – few

Water  - 2 Cups

Video

Preparation

1.       Soak tamarind in water and squeeze the juice

2.       Take a cooking pan or a clay pot and add oil, Hing

3.       Temper with mustard, Bengal gram, Methi, Peanuts, red chili, Kobbari.

4.       Let it get cooked.

5.       Add onions and fry them until transculant.

6.       Add sweet potato and fry until they are half cooked.

7.       At this stage add bitterguard pieces and cook for 2 mins. Add curry leaves.

8.       Add salt, turmeric, sambar powder & coriander powder.

9.       Mix them well.

10.   Add tamarind water and cook until the mix thickens.

Notes

1.       Marinate overnight for better taste

2.       Garlic can be added

Measurements

1 tsp = 5ml

1 tblsp – 15 ml

1 cup = 200 ml