Soak the Tamarind in 3 cups of water for 10 minutes.

Cut the Bitter gourd into small cubes.

Boil the Thoor Dal and one tablespoon chanadal in pressure cooker.

Heat the kadhai and pour one tablespoon of oil. When it is heated up splutter the mustard and add curry leaves.Transfer the tempered mustard into another vessel.

Again in the same kadhai pour remaining oil and roast the ingredients one by one except the coconut.Transfer into plate and allow it to cool

Heat the same kadhai pour the tamarind juice.

Add turmeric powder and asafoetida and salt.

After it starts boiling add bitter gourd and groundnut.Let it boil till bitter gourd gets cooked.

Grind the ingredients given for roasting in a mixie in a coarse paste finally add the coconut. Add little water grind again.

After bitter gourd cooks add the grounded paste.Stir nicely.

After two minutes add boiled Thoodal.Stir again.Boil for three more minutes.Check the consistency.If it is too thick add water for getting gravy like kuzhambu consistency.Switch of the flame.Enjoy with hot rice with papad.