Pavakka ( karela ) tamarind curry Theeyal – Bitter gourd curry recipe2012-08-06
- Yield : 250 gm
- Servings : 4
- Prep Time : 20m
- Cook Time : 25m
- Ready In : 40m
Pavakka (Bitter gourd / Karela) theeyal is a delicious Kerala recipe.Pavakka is a nutritious vegetable. It has medicinal value and helps in reducing blood sugar. Tamarind is added while pavakka is cooking reduce the bitterness.
- Bittergourd - 250 gm (cut into small pieces)
- Grated Coconut - 1 cup
- Tamarind - 100gm
- Red chilly powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Coriander powder - 1/2 tsp
- Green chillies - 4 (chopped)
- Mustard seeds - 1 tsp
- Curry leaves - 2 strings
- Coconut oil - 3 tsp
- Water - 2 cup
- Salt to taste.
- Dry red chilly - 2 nos
- Shallots - 5 (chopped)
Soak the tamarind in a cup of water for 10 minutes and strain and filter the tamarind juice.
Wash and cut pavakka into small pieces.
Heat some oil in a pan and add pavakka, green chilly, salt and turmeric powder and fry for 5 minutes.
Heat a pan add some oil and fry the coconut, shallots for 4 minutes till it become golden brown. Add red chilly powder and coriander powder and saute for a while till the raw smell goes off. Grind it with water in to a smooth paste.
Add this paste into the pavakka mixture and cook for 5 minutes. Then add tamarind pulp, water and salt. Cook for 5 minutes.
Take a pan heat some oil add mustard seeds, chopped shallots, dry red chillies and curry leaves. Pour this seasoning to the pavakka curry. Pavakka theeyal is ready to be served.
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