Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, pavakkya theeyal/bittergourd in coconut gravy. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Pavakka Theeyal Recipe - Kaippakka Theeyal Recipe 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.
Pavakkya Theeyal/Bittergourd in coconut gravy is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Pavakkya Theeyal/Bittergourd in coconut gravy is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook pavakkya theeyal/bittergourd in coconut gravy using 15 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Pavakkya Theeyal/Bittergourd in coconut gravy:
- Prepare 2 medium bittergourd finely chopped
- Prepare 1/2 cup scarped coconut
- Make ready 11/2 tsp coriander powder
- Take 1 tsp chilli powder
- Prepare 1/2 tsp turmeric
- Take 11/2 small lemon size tamarind
- Make ready 2 tsp jaggery
- Take as required Salt
- Prepare 2tbsp+5tsp coconut oil
- Make ready 5 shallots chopped
- Get 5 curry leaves
- Make ready 2 red chilli
- Get 1/2 tsp rai
- Prepare 1_2 green chilli chopped
- Prepare 2 cup water+water for soaking
Serve it along with Garlic Rasam, Steamed Rice, Raw Banana Thoran and Elai Vadam for a delicious weekday meal. Bittergourd(Paavakaai) Theeyal is a famous kuzhambu in Kerala and some parts of kanyakumari district. The procedure is same as traditional ulli (Baby onion) theeyal with only addition of bitter gourd. The fried coconut gravy cooked with tamarind and other spices along with bittergourd and baby.
Instructions to make Pavakkya Theeyal/Bittergourd in coconut gravy:
- First put chopped bitter gourd in a bowl of water mixed with half lemon size of tamarind for half hour so that bitterness of bittergourd goes.
- In a pan add 2 tbsp oil fry coconut till light brown colour with fenugreek.
- Then add coriander powder, turmeric powder and chilli powder after switching off stove.
- After cooling down grind this in mixer jar with 1/4cup water.
- Then strain bitterground from water.
- In a pan add 5tsp oil,when hot add rai.Then add dry chilli,curry leaves, chopped shallots.Saute till shallots are transparent.
- Then add bittergouard.
- Saute for 5 minutes.Then add strained water of 1 lemon size tamarind (tamarind soaked in 1/4cup of warm water).
- After a boil add the grind masala to pan.
- Then add 11/2 cup of water and after a boil add jaggery.
- Boil curry till oil separates and curry becomes thick.Check salt.you can adjust tamarind and jaggery to your taste.
- Serve this with rice.
The procedure is same as traditional ulli (Baby onion) theeyal with only addition of bitter gourd. The fried coconut gravy cooked with tamarind and other spices along with bittergourd and baby. Pavakka or bitter gourd is a very nutritious vegetable. It is very good for diabetic patients too. Here is the traditional recipe of Kerala style pavakka theeyal.
So that’s going to wrap it up with this exceptional food pavakkya theeyal/bittergourd in coconut gravy recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
