Name: Kerala Style Pavakka Theeyal
Prep time: 30 min
Total time: 30 min
Ingredients: 200 g Bittergourd (cut into thin 1" pieces, Pavakka); 1 cup Small onions (Kunjulli); or; 3 nos Onions (large); 3 nos Green chillies; 1/2 of Coconut; 6 nos Dry red chillies (Kollamulaku); or; 2 tbsp Red chilly powder; 2 tsp Coriander seeds; or; 2 tbsp Coriander powder; 1/4 tsp Turmeric powder; 4 tbsp Coconut oil; Tamarind (soaked in water, Puli); 1 tsp Mustard seeds; Curry leaves (Few); Salt (As reqd)

Kerala Style Pavakka Theeyal

Kerala Style Pavakka Theeyal

Kerala Style Pavakka Theeyal is a spicy delicious side dish prepared from bitter gourd that goes well with hot rice. Kerala Style Pavakka Theeyal is an easy favorite dish very popular during Sadhyas and special occasions. Kerala Style Pavakka Theeyal is unique and special with sliced bitter gourd pieces cooked in a spicy aromatic coconut mixture. Bitter gourd is nutritious rich in vital nutrients and is very beneficial for people suffering from diabetes. You can explore a well detailed Kerala Style Pavakka Theeyal here.

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

200 g Bittergourd cut into thin 1" pieces, Pavakka
1 cup Small onions Kunjulli
or
3 nos Onions large
3 nos Green chillies
1/2 of Coconut
6 nos Dry red chillies Kollamulaku
or
2 tbsp Red chilly powder
2 tsp Coriander seeds
or
2 tbsp Coriander powder
1/4 tsp Turmeric powder
4 tbsp Coconut oil
Tamarind soaked in water, Puli
1 tsp Mustard seeds
Curry leaves Few
Salt As reqd

Instructions

For preparing Kerala Style Pavakka Theeyal, first slice the onions and green chillies thinly.
Heat up a pan or kadai.
Fry coriander seeds, dry red chillies and grated coconut, till it turns brown.
:- If you are using powders, then fry only the coconut first and just before switching off the flame, add coriander powder and add chilly powder after switching off the flame.
Allow this to cool.
Grind the fried items in a mixer grinder along with enough water into a smooth paste.
Heat coconut oil in a pan or a kadai.
Splutter mustard seeds and saute dry red chillies and curry leaves.
Add sliced onions and saute well.
When sauteed, add bitter gourd pieces and sliced green chillies and saute well again.
When the whole thing gets sauteed well, add tamarind extract, salt and turmeric powder.
Mix well and allow it to boil.
Add the coconut paste along with enough water and mix well.
When Kerala Style Pavakka Theeyal reaches the desired consistency (neither too thin nor too thick), remove from flame.