Bitter Gourd in Roasted Coconut Gravy

The Pavakkai Theeyal Recipe is an authentic dish from Kerela where the bitter gourd is cooked along with roasted coconut, tamarind and condiments. The theeyal can be prepared with a host of vegetables like pearl onions, eggplant, yam, drumstick, snake gourd, long beans, raw cashew, bitter gourd and many others. This is a  'must-have' in most Kerala homes and this Theeyal also holds great importance in the traditionally prepared Sadya, a typical Kerala meal which is most often eaten on banana leaves and served up on special occasions.

Ingredients

Ingredients for Theeyal Curry

·         2 medium Bitter gourd (Pavakkai); finely chopped

·         10 to 12 pearl onions, finely chopped

·         1/2 teaspoon turmeric powder

·         1 recipe of tamarind water

·         salt to taste

Ingredients to be ground to paste

·         1/2 teaspoon fenugreek seeds

·         1 tablespoon coriander seeds

·         1 red chilli

·         1 cup coconut, grated

·         Ingredients for Seasoning

·         1 teaspoon coconut oil

·         1/4 teaspoon mustard seeds

·         1 sprig of curry leaves

·         2 dry red chillies

Method

1.      To begin making the Pavakkai Theeyal Recipe, we will first get the Tamarind water ready. Click the link to see how to make tamarind water.

2.      Once the tamarind water is ready, we will now cook the bitter gourd (pavakkai) along with the tamarind, salt and turmeric powder.

3.      In the pressure cooker, add the bitter gourd (pavakkai), onions, tamarind water, salt and turmeric powder. Cover the cooker, place the weight on and pressure cook until you hear two whistles. After two whistles, turn off the heat. We will allow the pressure to release naturally. 

4.      Until then, we will proceed to make the masala for the Theeyal.  

5.      In a small pan, dry roast the fenugreek seeds, coriander seeds and red chillies until you can smell the aromas coming through. Next add the coconut and roast for about 2 to 3 minutes, until the coconut gt lightly golden.

6.      Once the coconut is roasted, add all the ingredients into the food grinder, add a little warm water and blend to make a smooth paste. This is the Theeyal Masala.

7.      By this time, the pressure in the cooker would have released. Open the cooker and add the theeyal masala to the cooked bitter gourd (pavakkai). Stir well.

8.      With the ingredients still in the cooker, turn the heat on and give the Pavakkai Theeyal a quick boil. Add a little water to adjust the consistency of the theeyal. Theeyal is usually a thick curry like sambar, so if you wish it to be a little thinner then add water. Check the salt and spice levels and adjust to suit your taste.

9.      After it reached a boil, turn off the heat. 

10.  The last step is to make the seasoning for the Pavakkai Theeyal.

11.  Heat oil in a small pan, add the mustard seeds, red chilies and curry leaves, allow it to roast and crackle. Once it does, turn off the heat and pour the seasoning into the Pavakkai Theeyal. Transfer to a serving bowl and serve warm.

12.  Serve Pavakkai Theeyal (Bitter Gourd in a Roasted Coconut Gravy) with steamed rice and any stir fried vegetable of your choice.