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Tuesday, 14 November 2017

Pavakka Theeyal (Bitter Gourd Curry - Kerala Style)



          All Bitter Gourd lovers, if you have not tried this recipe, then it's time you do it. This is a super delicious curry / gravy that is best relished with plain steamed rice. This yummy kerala delicacy is a simple side dish made with roasted coconut and other basic dry spices. It is both spicy and tangy to tickle your taste buds. So check for a simple step by step guide with pictures to prepare it.








  • 1 cup bitter gourd, thinly sliced
  • 1/2 cup fresh grated coconut
  • 1 onion, chopped
  • 1 tsp. garlic, chopped
  • salt to taste
  • 1 tsp. coriander powder
  • 1 tbsp. red chili powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. tamarind paste
  • 2 tbsp. coconut oil
  • 1 tsp. mustard seeds
  • 2 whole dry red chilies
  • 1/4 tsps. asafoetida
  • 1 sprig curry leaves









          Add 1 tsp. salt to the bitter gourd and set aside for 20-25 minutes. Then rinse well and squeeze out all the water. Keep aside. 

          Dry roast the coconut till golden brown in colour. Switch off the flame and add the red chili powder, coriander powder and turmeric powder. Saute for a few seconds and set aside to cool. Then add some water and grind into a smooth paste.

          Heat 1 tbsp. oil and saute the bitter gourd till light brown in colour. Now add the garlic and onion and continue to fry till it is cooked.

          Add the coconut paste. Stir fry on a medium flame till the oil separates. Add the tamarind paste mixed with 1 cup water and salt to taste.

          Cover and simmer till it turns slightly thick. Switch off the flame and transfer to a serving dish. Heat remaining oil and temper with mustard seeds and red chilies.

          After it stops spluttering, switch off the flame and add the curry leaves and asafoetida. Saute for a few seconds and pour this tempering over the end product. Serve with plain steamed rice.




                               Dry roast the coconut till golden brown in colour. 



                    Switch off the flame and add the red chili powder, coriander powder and 
                    turmeric powder. Saute for a few seconds and set aside to cool. Then add
                    some water and grind into a smooth paste.




                      Heat 1 tbsp. oil and saute the bitter gourd till light brown in colour. 




                            Now add the garlic and onion and continue to fry till it is cooked.



                     Add the coconut paste. Stir fry on a medium flame till the oil separates. 



                               Add the tamarind paste mixed with 1 cup water and salt.




                     Cover and simmer till it turns slightly thick. Switch off the flame & transfer
                     to a serving dish. 




                    Heat remaining oil and temper with mustard seeds and red chilies. After 
                    it stops spluttering, switch off the flame and add the curry leaves and
                    asafoetida. Saute for a few seconds.



                      Pour this tempering over the end product. Serve with plain steamed rice.













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