Pavakka Theeyal Recipe - Bitter Gourd In A Roasted Coconut Gravy
Pavakka Theeyal, a delicious Bitter Gourd recipe from Kerala which can be served with your everyday meals. Serve it along with Garlic Rasam, Steamed Rice, Raw Banana Thoran and Elai Vadam for a delicious weekday meal.
The Pavakka Theeyal Recipe is an authentic dish from Kerala where the bitter gourd is cooked along with roasted coconut, tamarind and condiments. The theeyal can be prepared with a host of vegetables like pearl onions, eggplant, yam, drumstick, snake gourd, long beans, raw cashew, bitter gourd and many others.
Pavakkai Theeyal Recipe (Bitter Gourd in a Roasted Coconut Gravy) is a 'must-have' in most Kerala homes and this Theeyal also holds great importance in the traditionally prepared Sadya, a typical Kerala meal which is most often eaten on banana leaves and served up on special occasions.
If you like this recipe, you can also try other Theeyal Recipes such as
Ingredients for Theeyal Curry
- 2 Karela (Bitter Gourd/ Pavakkai) , chopped
- 10 Pearl onions (Sambar Onions) , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Tamarind Water , (adjust)
- Salt , to taste Ingredients to be ground to paste
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 tablespoon Coriander (Dhania) Seeds
- 1 Dry Red Chilli
- 1 cup Fresh coconut , grated Ingredients for Seasoning
- 1 teaspoon Coconut Oil
- 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 sprig Curry leaves
- 2 Dry Red Chillies
How to make Pavakka Theeyal Recipe - Bitter Gourd In A Roasted Coconut Gravy
To begin making the Pavakka Theeyal Recipe, we will firstly cook the bitter gourd (pavakkai) along with the tamarind, salt and turmeric powder.
In the pressure cooker, add the bitter gourd (pavakkai), onions, tamarind water, salt and turmeric powder. Cover the cooker, place the weight on and pressure cook until you hear two whistles. After two whistles, turn off the heat. We will allow the pressure to release naturally.
Until then, we will proceed to make the masala for the Theeyal.
In a small pan, dry roast the fenugreek seeds, coriander seeds and red chillies in a shallow fry pan until you can smell the aromas coming through. Next add the coconut and roast for about 2 to 3 minutes, until the coconut turn lightly golden.
Once the coconut is roasted, add all the ingredients into the food grinder, add a little warm water and blend to make a smooth paste. This is the Theeyal Masala.
By this time, the pressure in the cooker would have released. Open the cooker and add the theeyal masala to the cooked bitter gourd (pavakkai). Stir well.
With the ingredients still in the cooker, turn the heat on and give the Pavakka Theeyal a quick boil. Add a little water to adjust the consistency of the theeyal. Theeyal is usually a thick curry like sambar, so if you wish it to be a little thinner then add water. Check the salt and spice levels and adjust to suit your taste.
After it reached a boil, turn off the heat.
The last step is to make the seasoning for the Pavakka Theeyal.
Heat oil in a tadka pan, add the mustard seeds, red chillies and curry leaves, allow it to roast and crackle. Once it does, turn off the heat and pour the seasoning into the Pavakka Theeyal. Transfer to a serving bowl and serve warm.