Pavakka Theeyal /Kaippakka Theeyal /Bitter Gourd in a Roasted Coconut Tangy Gravy

Yes I know what you all thinking..this recipe looks familiar and posted it here before isn't? Yes I have posted it here on my early days, when I started my blog..

Today I decided to take down the old post and create a whole new one for this recipe for a couple of reasons. I make this often and have changed the way I prepare it a bit, also the old picture was simply terrible as many of my old photos are, so I thought it deserved a more appealing shot.

This is truly a favorite curry in my family...why do we love this dish so much? Because it’s delicious, healthy and easy...did I mention it’s delicious? I meant it..

Theeyal needs no introduction to a keralite..but for those who are not familiar with this, let me briefly explain..Theeyal  is a typical kerala dish; which means deep fried dish  with a combo of assorted veggies in a roasted coconut tangy gravy. The most popular being one with Shallots /Small Red Onion /Ulli Theeyal. Here we have Bitter Gourd/Pavakka /Kaipakka theeyal..

I see lots face turning off, because of the bitterness of bitter gourd..but trust me guys..sourness of tamarind; bitterness of bitter gourd with roasted coconut makes this curry taste yum! Those of you who have not tasted it.. give a shot and you will be hooked !

Serve with piping hot rice, curd, pickle and  pappadam on the side. My mouth is watering just thinking of the combo..and am sure you must be watering too ;)

Ok let move the recipe now..here's the authentic way to make Nadan Pavakka Theeyal !

Recipe for Nadan Pavakka /Kaippakka Theeyal

Preparation Time : 20 minutes

CookingTime : 15 hrs

Serves : 4

Ingredients :

Bitter gourd/Pavakka /Kaypakka : 2 nos (cleaned and thinly sliced)
Shallots/Pearl Onion/Red Small Onion /Ulli : 1/2 cup
Grated Coconut : 1 cup
Tamarind Juice (extracted) : a goose berry sized ball (soaked in the water)
Turmeric Powder : 1/4 tsp
Red chilly Powder : 1 tsp or to your spice level
Coriander Powder : 1 tsp
Fenugreek Powder : 1/4 tsp
Asafetida : a pinch
Black Pepper Corn : 1/2 tsp
Dried Red Chilly : 2 nos
Mustard Seeds : 1/2 tsp
Curry Leaves : 1 sprig
Coconut Oil : 3 tbsp
Salt to taste

Method of Preparation :

1. Soak the sliced bitter gourd/pavakka in salt water for 15 minutes; drain the water and keep it aside. (Note :  This reduce the bitterness of the bitter gourd.)
2. Heat coconut oil and add half of small red onion /kunjuulli, sliced bitter gourd/pavakka /kaippakka, turmeric powder, and saute on a low flame, till the shallots and bitter gourd pieces are cooked well in oil.
3. Add the tamarind juice and 1 cup of water and cook its done.
4. Take another frying pan and add 1 tsp of coconut oil, add remaining shallots, grated coconut, coriander powder, red chilly powder and fry till turns to brown in colour.
5. Remove from the fire and grind to a fine paste using a little water.

6. Add the grounded coconut paste, fenugreek powder; stir well and allow to boil for a few min on low flame till the gravy thickens. Now add  pinch of asafetida and mix well.
7. Heat oil in small frying pan/kadai, splutter mustard seeds, add red chillies and curry leaves.
8. Pour the seasoning into the curry; mix well and cover the dish. Keep it aside for 10-20 minutes.
9. Serve with piping hot rice, curd, pickle and  pappadam on the side and Enjoy !!!

Related Posts 

• Ulli Theeyal /Pearl Onions Cooked in Roasted Gravy
• Mathanga Pulinkari /Pumpkin in Coconut & Tamarind Sauce
• Ennai Kathirikkai Kuzhambu /Stuffed Eggplant in Tamarind Sauce
• Vendakka Puli /Okra /Ladies Finger Tamarind Curry

Click here for more Veg Gravies and Curries 

Have a wonderful day!