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Home Dish Pavakka Theeyal

Pavakka Theeyal

Name: How to cook Pavakka Theeyal - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 servings
Cuisine: Us

Introduce

Chef :

Bethica Das

Pavakka Theeyal

#cookingwithcoconut - All Bitter Gourd lovers, if you have not tried this recipe, then it's time you do it. This is a super delicious curry / gravy that is best relished with plain steamed rice. This yummy kerala delicacy is a simple side dish made with roasted coconut and other basic dry spices. It is both spicy and tangy to tickle your taste buds.

Ingredient

Food ration :

3-4 servings

Cooking time :

25 minutes

1 cup

bitter gourd, thinly sliced

1/2 cup

fresh grated coconut

onion, chopped

1 teaspoon

garlic, chopped

to taste

salt

1 teaspoon

coriander powder

1 tablespoon

red chilli powder

1/2 teaspoon

turmeric powder

1 teaspoon

tamarind paste

2 tablespoon

coconut oil

1 teaspoon

mustard seeds

whole dry red chilies

1/4 teaspoon

asafoetida

1 sprig

curry leaves

Cooking instructions

* Step 1

Add 1 tsp. salt to the bitter gourd and set aside for 20-25 minutes. Then rinse well and squeeze out all the water. Keep aside.

* Step 2

Dry roast the coconut till golden brown in colour. Switch off the flame and add the red chilli powder, coriander powder and turmeric powder. Saute for a few seconds and set aside to cool. Then add some water and grind into a smooth paste.

* Step 3

Heat 1 tbsp. oil and saute the bitter gourd till light brown in colour. Now add the garlic and onion and continue to fry till it is cooked.

* Step 4

Add the coconut paste. Stir fry on a medium flame till the oil separates.

* Step 5

Add the tamarind paste mixed with 1 cup water and salt.

* Step 6

Cover and simmer till it turns slightly thick. Switch off the flame & transfer to a serving dish.

* Step 7

Heat remaining oil and temper with mustard seeds and red chilies. After it stops spluttering, switch off the flame and add the curry leaves and asafoetida. Saute for a few seconds.