Pavakka Theeyal
Ingredients
- 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.NoteIf the bitter gourd is too bitter, boil it in water and drain before cooking to reduce the bitterness.
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