Sunday, November 16, 2014

Pavakka theeyal/Kaipakka theeyal

A delicious, traditional kerala vegetarian curry for lunch. The bitterness of the bitter gourd can be hidden by the fresh aroma and taste of the roasted coconut and spices..

Ingredients :

  1. Bitter gourd(Pavakka) : 1 (cut into medium thin slices)
  2. Shallots /Pearl Onions : 7-8 (cut into halves)
  3. Green Chilly slitted: 2-3
  4. Curry Leaves : 2 springs
  5. Dry Red Chilly: 2
  6. Fenugreek seeds : 1/2 tsp
  7. Mustard seeds : 1/2 tsp
  8. Grated Coconut : 1 Cup
  9. Red Chilly powder : 1 tsp
  10. Coriander powder: 1 tsp
  11. Turmeric Powder : 1/4 tsp
  12. Tamarind water : taken from a gooseberry sized ball of tamarind : 1/4 cup
  13. Salt
  14. Coconut Oil

Method :

  • Dry roast the grated coconut till brown colour in medium flame.
  • Add the powders one by one and roast in very low flame for 1 minute.
  • switch off the flame and keep aside.
  • When it cools, grind the mixture  into a fine paste without adding water.
  • Heat oil in a pan, add fenugreek seeds and allow to splutter
  • Add the shallots,green chillies , 1 spring curry leaves,sliced bittergourd pieces and saute well.
  • Now add the tamarind water ,salt and allow to boil.
  • When the tamarind water reduces to its half ,add the ground mixture and allow to boil.
  • Cover and cook for 10 minutes in medium flame.
  • Heat oil in another pan and splutter mustard seeds.
  • Add curry leaves,dry re chillies, saute and pour into the curry
  • Switch off the flame,cover well.

Try this, enjoy the flavour and taste.....

1 comment :

  1. I am no fan of pavakka... but this looks inviting...