Theeyal ( Pavakka theeyal ) is a distinctive dish of Kerala made of mostly vegetables, roasted coconut with a generous amounts of Shallots and tamarind in it. The spices and fried coconut adds a natural and distinctive aroma to the dish
Two medium sized bitter gourd cut into thin slices
Half a teaspoon of turmeric powder
Two green chillies slited
1 cup grated coconut
one tablespoon of coriander powder
2 teaspoon chili powder
Quarter teaspoon fenugreek seeds
Four numbers of dry red chilli
Quarter cup of shallots thinly sliced
1 sprig curry leaves
1 tbsp tamarind paste
Salt as per requirement
water as per requirement
3 tablespoon of oil
Half a teaspoon mustard seed
Heat the oil in a pan. Add slit green chilies, bitter gourd pieces and turmeric powder into it. Saute for a while. Cover the pan with lid and cook the bitter gourd in low flame. Keep it aside.
In another non stick pan, add the grated coconut into it.Dry roast the coconut till it is brown in color.
Add fenugreek seeds, coriander powder and red chili powder into it and roast for a while.
In a mixer grinder, make a very smooth paste of the roasted ingredients.
In pan heat the oil hand add mustard seeds into it and allow it to pop.
Add dry Red Chilies shallots and curry leaves into it saute for a while .
Next, add the previously cooked bitter gourd into it and mix properly
Mix salt tamarind paste, salt, coconut paste and one cup of water into the pan and mix properly.
Cook the mixture for around 5 to 7 minutes or till the gravy thickens.
Taste it and add more tamarind paste or salt if necessary in to the Pavakka theeyal
Pavakka theeyal is ready and can be best served with hot steamed rice.
Related recipes you might be interested
Bitter Gourd Thoran | Pavakka Thoran Thoran ( Bitter Gourd Thoran )is traditional preparation of finely chopped vegetable in spices and grated coconut. For the preparation of Bitter Gourd thoran very less oil is used so is […]
Bitter gourd Chutney | Kakarakaya Pachadi When I was a kid I use to wonder, who in the earth will ever eat anydish made of bitter gourd ( Kakarakaya in telugu) which looks ugly and tastes bitter. As as time passes instead of […]
Avial | Avial recipe | How to cook Avial Avial is a dish originated in Kerala. it is an integral part of a Sadhya. Avial is a common dish in Kerala, Tamilnadu and Udupi. It is a mixture of vegetables in grated coconut and […]
Uppu Manga Pachadi Curd and Salted Mango Pachadi or uppu manga Pachadi :
Serving Size for the below Uppu Manga Pachadi recipe: 4
Ingredients for uppu manga pachadi:
Salted Mango pieces 3/4 […]
Fish Curry with Ground Coconut Thenga Aracha Meen Curry (Kerala style)
Serving Size: 6
¾ kg fish steaks on the bone. – King Fish is a good option for this curry
2 pieces of Fish Tamarind /Coccum/ […]