Bitter Gourd Theeyal Recipe
Pavakkai Theeyal with Video. A gem of a recipe from the Kerala Cuisine that tastes awesome when served with rice.
Ingredients
For theeyal:
- Bitter gourd or Pavakkai - 1/2 cup thinly sliced
- Sambar onions or shallots - 6 to 7 nos finely chopped
- Asafoetida - 2 pinch
- Tamarind - 1 small gooseberry size
- Turmeric powder - 1/4 tsp
- Jaggery - 1/2 tsp
- Salt - to taste
- Coconut oil - 1/2 tbsp
For the paste:
- Coriander seeds - 1 tbsp
- Black pepper corns - 1/2 tsp
- Garlic - 2 nos optional
- Dry whole red chillies - 2 to 5 nos
- Fenugreek - 1/2 tsp
- Sambar onions or shallots - 2 nos
- Fresh grated coconut - 1/4 cup
For seasoning:
- Mustard seeds - 1/2 tsp
- Sambar onions or shallots - 2 nos thinly sliced
- Curry leaves - 1 sprig
- Coconut oil - 1 tbsp
Instructions
Preparation:
- Heat 1/2 cup water, soak tamarind in it and let it rest for 10 to 15 mins.
- Extract pulp and set aside.
For the paste:
- Heat a pan over medium flame.
- Add all the ingredients except grated coconut - coriander seeds, black pepper, garlic, red chillies, fenugreek and sambar onions.
- Roast till the ingredients become golden brown in color and aromatic.
- The skin of both sambar onions and garlic should change color and the outer skin must shrink in size.
- Transfer the roasted ingredients to a bowl and set aside.
- To the same pan add grated coconut & roast till it becomes brown in color and fragrant.
- Cook over medium flame and keep tossing it continuously taking care not to burn.
- Once roasted transfer to the same bowl and let it cool.
- Once cooled, transfer all the ingredients to a blender jar.
- Add 1/2 to 3/4 cup water, grind to a smooth paste and set aside.
Make bitter gourd theeyal:
- Heat a pan on medium flame with 1/2 tbsp oil
- Add asafoetida and sambar onions.
- Fry till the onions become golden brown in color.
- Add bitter gourd, turmeric powder and sauté well.
- Add the ground paste and salt and mix well to combine.
- Add tamarind extract, mix well and bring to a boil.
- Once it comes to a boil, simmer completely and close with a lid.
- Cook for 4 to 5 mins or till the bitter gourd slices are soft.
- Add jaggery, stir to mix and transfer to a serving bowl.
For the seasoning:
- In a seasoning pan, add oil and once hot, add mustard seeds.
- Once it pops, add curry leaves and sliced sambar onions.
- Fry till the onions become golden brown in color.
- Pour the seasoning over the theeyal.
- Mix well for the seasoning to combine with the theeyal.
- Close the bowl with a lid and let it sit for 5 to 10 mins for the flavors to sink in.
- Serve this bitter gourd theeyal with hot rice and a side dish of your choice.
Video
