Bottle Gourd Red Chori Kaara Kuzhambu / Sorakkai Kaaramani Kaara Kuzhambu

            Usually i make this kaara Kuzhambu with Brinjal and its one of my Dad's fav kuzhambu. He used to say that my Brinjal Thattaipayir kuzhambu is the best and none can compete with me. Even my mom's preparation is next to mine :) So every time when i prepare this kuzhambu i use to think about my Dad , Miss U all :( Bottle gourd also suits well for this kuzhambu and the best combination is papad/applam. You can also use Brinjal/Drumstick instead of bottle gourd. The recipe as follows,


Ingredients

1. Bottle gourd   1 cup (chopped in to bite size pieces)
2. Red Chori / Thattai Payir    less than 1/4 cup (soaked for at least 4 hours)
3. Onion / Pearl onions    1/4 cup (chopped )
4. Tomato    1 medium(chopped)
5. Garlic   1 full pod (peeled n halved)
6. Curry leaves    1 sprig
7. Cilantro   2-3 sprigs
8. Cumin powder   1/4 tsp
9. Kuzhambu Milagai Thool    1 tbsp
10. Turmeric powder     a pinch
11. Tamarind paste    1 tsp (diluted in 1/4 cup water)

To wet Grind

1. Coconut   1/4 cup
2. Poppy seeds   1/2 tsp
3. Fennel seeds   1/4 tsp (optional) i added

To Temper

1. Oil   1/2 tbsp
2. Sesame oil    1 tbsp
3. Methi seeds   1/4 tsp
4. Mustard seeds   1/2 tsp
5. cumin seeds   1/2 tsp
6. Pepper corns   2-3 no.s
7. Hing     1/8 tsp

Method

• Wash Bottle gourd, peel the skin and chop in to desired sizes n keep ready.
• Soak red chori for at least 4 hours or overnight and cook till 3/4 th drain the water( use it to make Rasam) and keep aside.
• Grind all the ingredients under the heading" to wet grind" to a fine paste using little water and keep aside.

• Heat oil + sesame oil in a kadai, add the tempering ingredients and wait till it splutter .
• Then add curry leaves and garlic, fry lightly and add onions and saute for a minute.

• After that add tomatoes and saute till tender and add cut bottle gourd n red chori and stir fry for 1-2 minutes

• Now add, kuzhambu milagai thool,cumin powder,turmeric powder and mix well and stir fry the vegs with masala for 1-2 minute.

• And add tamarind water and bring it to boil.

• Once it starts boiling add the coconut paste, enough salt and enough water to little thinner consistency.

• Cook kuzhambu in medium heat, add cilantro and allow to boil completely till it thicken and oil floats on top.
• That's it...Spicy and Yummy Bottle gourd Red chori Kaara Kuzhambu is Ready.

Notes:
I used store bought Aachi kuzhambu milagai thool, but my mom's homemade is the best...will try to post that one soon.
Instead of kuzhamu milagai thool, you can use chili powder 1 tsp and coriander powder  2-3 tsp.
coriander powder should be more than or double the amount of chili powder.