Pavakka Theeyal
Pavakka Theeyal is a delectable Bitter Gourd dish hailing from Kerala, perfect to complement your daily meals. Pair it with Garlic Rasam, Steamed Rice, Raw Banana Thoran, and Elai Vadam for a delightful weekday dining experience.
Ingredients
- 1 medium Pavakka (bitter gourd)
- 1 cup Grated Coconut
- 1/2 tbsp Chilli Powder
- 1/2 tbsp Coriander Powder
- 1/2 tsp Turmeric powder
- 4 Pepper corns
- A pinch Fenugreek
- A pinch Mustard seeds
- 4 Small / Pearl Onion (sliced)
- 1/2 tbsp Chopped Ginger
- 1/2 tbsp Chopped Garlic
- 2 Green chilli (slit lengthwise)
- A small lemon size Tamarind
- Salt
- Coconut oil
- curry leaves
Instructions
- Fry the coconut till it becomes golden brown. Add the ingredients from chilli powder to mustard seeds and continue frying till it becomes dark brown. Make sure that it doesn't get burnt. Once this is cool, grind it without water. Add 1/2 – 3/4 cup water, gradually, to the ground mix & stir well. Keep it aside.
- Soak tamarind in 2-3 tablespoon water.
- Steam pavakka, with ingredients from small onion to green chilli, till it becomes soft (You can also microwave it for 4 minutes). Heat oil in a pan & saute the steamed pavakka for 4 – 5 minutes. Add the tamarind pulp and salt. Mix well. Add 3/4 – 1 cup water. Bring it to a boil, reduce flame to lowest and cover & cook for 7-8 mins.
- Add the ground coconut mixture and mix well. Bring to boil and reduce flame to lowest. Cover & cook for 5-6 mins. Remove from fire.
- Heat oil in a small pan and add mustard seeds. Once it crackles, add sliced small onion, curry leaves and dried red chilli. Fry till the onion becomes golden brown. Add this to the theeyal.
- Let it rest for 15-20 mins for the flavour to settle in.
Notes
Keep in mind, theeyal tends to thicken as it rests, so adjust the qty of water accordingly. It has a semi gravy consistency.
Tried this recipe?Let us know how it was!