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.
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 !
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 !
Preparation Time : 20 mins
CookingTime : 15 mins
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
How to make Pavakka -Kaippakka Theeyal :
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, whole black pepper corns and fry till turns to brown in color.
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!
Sangeetha
Hi, Can you be more specific on your question Please? Are you asking for the combination to serve with or to cook with bittergourd? If it's serve with then best with rice and some stir fry.
Thanks!
Sangeetha
Please help me to know combination for this
Sorry it's typo error… I meant minutes. Thanks for letting me know.. I've corrected accordingly 🙂
Thanks
Sangeetha
cooking time 15 hrs ?? 🙂
Thanks!
realy nice and thanks
Hi Jene, You're welcome! I’m so glad to hear you enjoyed these and that they turned out so well for you! Thanks for returning to leave a comment!
Cheers!
Sangeeth
Thank you for this wonderfull recipe .i tried it and came out well
Hi, You're most welcome! I am so glad it worked out for you! Hope you do try more of recipes from here.
hiiii i tried this and it came out well…its aroma was superbbbb….thankyou soo much…
Add along with grated coconut and all other spice powder. I hope this answers your question.
Hi, That's a wonderful tip! It sure saves a lot of time too. Thank you so much for sharing it here 🙂
Cheers!
Sangeetha
when we have to add the pepper?
HI Sangeetha, loved your pics,my mother in law gives me the roasted coconut,coriander,red chilli masala from India(just writing as people abroad can prepare theeyal even if they dont get coconut),lasts for about six months if kept dry and airtight.The bittergourd here also is more bitter than the white ones we get in kerala. I just slice it finely,put salt and keep aside for 15-30 minutes.You can squeeze out the liquid or use it as it is to get the whole goodness out of it. Thanks for sharing your version
Hi Meera, I’m sorry! I wish I had the exact answer but all I can give you is my best guess and opinion on what I’d try. First to answer your question the color theeyal depends on how well you roast the coconut and spices and for reducing the bitterness, I would recommend trying a different method; soak the chopped bittergourd in the salt water for 20 mins or with buttermilk. Hopefully that helps!
Cheers!
Sangeetha
Tried this but it turned out to be yellow in color and not so tasty ( was still bitter). Any pointers on what could have gone wrong?
Hello Ammu, It's optional, If you like the bitterness then use with seeds, if not deseed it. Yes you need to slice the shallots…Hope this helps!
Happy Cooking!
Sangeetha
Hi,
do we need to dessed the pavakka?
also do we need to slice the small onion?
thanks
Thanks to all dearies for leaving a word 🙂
super thheyal
Omg, super tempting theeyal,wish to have some rite now.Lovely presentation..
Give me theeyal anytime. Looks amazing!
love your theeyal. never had it with pavakka. will try it sometime
Ho i'm drooling
yummy clicks! Awesome job on the presentation…
Just mouthwatering…looks so yummy & delicious!
It does looks so yummy and I love Pavakka theeyal too…Lovely post and thanks for sharing!
Happy New Year dear!
Regards,
Manju
http://manjuseatingdelights.blogspot.com
superb theeyal…….