Uppu Saaru / Bittergourd Rasam Recipe

I learnt this delicious kuzhambu /rasam from my MIL.Just like Kazhani kuzhambu , this is also an easy , unique recipe.I usually make pitlai with BG.But this is something different in taste and the procedure.Here comes the recipe with the picture..

INGREDIENTS 

• Bittergourd - 1 no (medium size)
• Tamarind - Small gooseberry size
• Salt & water - As needed

To roast & grind :

• Oil - 1 tsp
• Toor dal - 1.5 tsp
• Channa dal- 1 tsp
• Urad dal - 1 tsp
• Red chilly - 4 -5 nos
• Grated Coconut - 1 tbsp

To temper :

• Mustard seeds - 1 tsp
• Urad dal - 1/2 tsp
• Curry leaves - few

METHOD 

• Slice cut Bittergourd with 1 inch thickness.
• In a pressure cooker , take the bittergourd slices and cook till 1 whistle.
• Take a tsp of oil in a kadai and roast the ingredients given above. Powder it coarsely and set aside.
• In the  kadai , heat oil and temper the items given under "to temper". Now add the tamarind extract , salt , hing and curry leaves.
• Add the cooked bittergourd pieces and allow it to boil for sometime.
• Now mix the coarsely ground powder and boil for 5 mins.
• The mixture should be watery in consistency.
• Finally garnish with coriander leaves.

Serve hot with plain rice & papad.