Theeyal is a delicious dish in Kerala. It has a rich distinct taste which makes it a distinct curry.Theeyal is authentic dish from Kerela where the bitter gourd is cooked along with roasted coconut, tamarind and condiments.This dish 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

Bittergourd – 2 big or 3 small
Shallots – 5 (chopped)
Garlic – 5 cloves (chopped)
Tamarind – Gooseberry sized
Grated Coconut – 1/2 cup
Corriander Powder – 3 tsp
Red Chilly Powder – 2 tsp
Turmeric Powder – 1/4 tsp
Mustard seeds – 1/2 tsp
Fenugreek seeds – 1/2 tsp
Curry Leaves – 1 spring
Coconut Oil – 2 tblsp

Method

1. Soak the tamarind in warm water and let it soften when you get the other things done.
2. Chop the bittergourd pieces into small cubes or in semi circles.
3. Dry roast the grated coconut, shallots and garlic cloves on a low flame till it turns golden brown in colour. This may take about 10 minutes.
4. After it cools a bit, make a smooth paste with little water. Keep this aside.
5. Heat oil in a kadai and splutter the mustard seeds, fenugreek seeds and curry leaves.
6. Add the bitter gourd pieces and saute for a good 8-10 minutes. This step reduces the bitterness of the gourd considerably.
7. Add the corriander powder, chilly powder and turmeric powder. Fry for 30 seconds.
8. Extract the pulp from the soaked tamarind and add it. Add the coconut paste, required amount of water and salt.
9. After the gravy boils, reduce the flame and let it simmer for 15-20 minutes till oil floats on top.

Bitter Gourd Theeyal (Paavakka theeyal)

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Author: Neena

Recipe type: Side dish

Cuisine: South Indian

Serves: 6-8

Ingredients

• Bittergourd - 2 big or 3 small
• Shallots - 5 (chopped)
• Garlic - 5 cloves (chopped)
• Tamarind - Gooseberry sized
• Grated Coconut - ½ cup
• Corriander Powder - 3 tsp
• Red Chilly Powder - 2 tsp
• Turmeric Powder - ¼ tsp
• Mustard seeds - ½ tsp
• Fenugreek seeds - ½ tsp
• Curry Leaves - 1 spring
• Coconut Oil - 2 tblsp

Instructions

1. Soak the tamarind in warm water and let it soften when you get the other things done.
2. Chop the bittergourd pieces into small cubes or in semi circles.
3. Dry roast the grated coconut, shallots and garlic cloves on a low flame till it turns golden brown in colour. This may take about 10 minutes.
4. After it cools a bit, make a smooth paste with little water. Keep this aside.
5. Heat oil in a kadai and splutter the mustard seeds, fenugreek seeds and curry leaves.
6. Add the bitter gourd pieces and saute for a good 8-10 minutes. This step reduces the bitterness of the gourd considerably.
7. Add the corriander powder, chilly powder and turmeric powder. Fry for 30 seconds.
8. Extract the pulp from the soaked tamarind and add it. Add the coconut paste, required amount of water and salt.
9. After the gravy boils, reduce the flame and let it simmer for 15-20 minutes till oil floats on top.

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