Pavakkai Sadam – Spiced Bittergourd Rice

Pavakkai Sadam – Spiced Bittergourd Rice
(serves 2)Rice – 1 cup
Bittergourd – 8, about 6 inches long
Turmeric powder – 1 tsp, divided
Tamarind paste – 1 tbsp, divided
Mustard seeds – 1 tsp
Curry leaves – a few
Jaggery – 1 to 2 tsp
Salt
Oil

Spice Mixture Urad dal – 1 tbsp
Bengal gram – 1 tbsp
Coriander seeds – 1 tbsp
Dried red chillies – 6 to 8
Cardamom – 1
Clove – 1
Cinnamon – ½ inch piece

MethodCook rice with 3 cups of water and ¼ tsp of turmeric powder. Adding turmeric powder gives a golden hue to the finished recipe, which may otherwise be a dull brown. The rice grains should be separate after cooking. Fluff and cool.

Cut the bittergourd into half moon rings. If the seeds are very tough and mature, scrape and discard. Otherwise retain the seeds; they add a mild crunch to the rice.

In a wide, deep skillet, roast the ingredients for the spice mixture in a tsp of oil. Cool and grind to a fine powder.

In the same skillet, boil bittergourd in 2 cups of water along with salt, turmeric powder and ½ tbsp of tamarind paste. When the gourd has turned soft (but not mushy), drain and discard the liquid. Return the skillet back to heat. In a tbsp of oil, splutter mustard seeds and roast curry leaves. Add the cooked bittergourd, along with ½ tsp of turmeric powder, jaggery and rest of the tamarind paste. On a medium fire, gently roast the gourd. When they start to caramelize, add the spice powder, rice and salt. Mix thoroughly and heat through.

If the rice seem very dry, drizzle a tsp of oil. Check for seasoning and serve hot with raita and chips.