Soak small lemon size tamarind and extract 3 cups + 1/2 cup of tamarind water and keep aside
Add pavakkai, turmeric powder, and salt to cooker separator and pressure cook for 2 whistles
Dry roast sesame seeds till they pop, transfer to a plate, and cool
furthermore, add coconut and set it aside
After the sesame seed is cool grind it first then add coconut and little water; grind to a smooth paste
Transfer the cooked pavakkai to a colander and squeeze the bitter gourd cooked water
Add sesame oil to the heavy-bottomed pan. When oil is hot add ingredients under "to temper" and let them splutter
Add the cooked pavakkai and fry for 4-5 minutes in low - medium flame until they turn brown
Furthermore, add sambar powder and give quick saute
Add the tamarind water, salt and boil the kuzhambu for 15 minutes or until the raw smell goes off
furthermore add the ground paste, jaggery, and hing; boil for 5 mins
finally add sesame oil and boil for 5 minutes. Turn off the stove