Pavakka Theeyal

Bittergourd may not be a favourite vegetable for most people-mainly because of its strong bitterness. Yes, it’s true! That’s exactly why it’s called bittergourd. But in this traditional Kerala-style curry, we reduce that harsh bitterness to a good extent and turn it into something really tasty. The main ingredients in this curry are bittergourd and shallots.

This dish is also part of the Sadya menu. In a traditional Kerala Sadya, there will always be a few curries made with roasted coconut-like Erisseri, Kootu curry, or Theeyal. You might get one or sometimes even all of them served in that section.

Now, not all bittergourds are the same-some are extremely bitter, while others are milder. If yours is on the harder side, clean and slice them, boil in hot water, and drain it off. You can repeat the process a couple of times till the bitterness comes down to your liking. But just remember-when you do that, some nutrients also get drained along with the water.

So, let’s talk about what you’re actually missing along with that bitterness! Bittergourd contains charantin and polypeptide-p, which are known to help control blood sugar levels. That’s why bittergourd juice is often recommended for diabetes. It’s also rich in vitamin C, which boosts immunity, helps fight infections, and supports healthy glowing skin. And the fiber in it aids digestion and supports weight loss too.

Anyway, let’s get cooking!

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Healthy

Pavakka Theeyal

Author: Ushadevi Cooking Method: Boiling Cuisine: Kerala Courses: Curries & Side Dishes

Difficulty: Intermediate Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Cooking Temp: 100  C Servings: 4

Ingredients

Scale

1/2x 1x 2x 3x

• ¹⁄₂ cup Bitter-gourd sliced
• 1 cup Shallot sliced
• 4 Green Chillies sliced
• 1 cup Grated Coconut
• 6 Dry red chillies
• Tamarind small lemon sized
• 2 teaspoon Chilly powder
• ¹⁄₂ teaspoon Turmeric powder
• 2 teaspoon Coriander powder
• Oil & Salt as required
• 1 teaspoon Mustard seeds
• A handful Curry leaves

Instructions

1. First of all, heat a teaspoon of oil in a pan. Add grated coconut and 4 dry red chillies, and fry until the coconut turns golden brown.
2. Add coriander powder and sauté for a few more minutes.
3. Transfer the mixture to a mixer jar and grind it into a thick paste using the required amount of water. Set aside.
4. In a separate pan, heat oil and add bitter gourd slices, shallots, green chillies, and salt. Sauté well until the vegetables are cooked.
5. Once cooked, add turmeric powder and chilli powder. Mix well and continue to sauté.
6. In a bowl, soak tamarind in warm water and extract the juice.
7. Add the tamarind juice to the bitter gourd mixture. When it starts to boil, add the ground coconut masala and mix well.
8. In a small pan, heat oil and add mustard seeds. When they start to crackle, add curry leaves and dry red chillies. Sauté briefly and add this seasoning to the theeyal.
9. Serve hot with rice for a perfect Kerala-style meal.

Note

If the bitter gourd is too bitter, boil it in water and drain before cooking to reduce the bitterness.