Kerala Style Pavakka Theeyal

Ingredientsfor 3 servings

• 200 g Bittergourd — cut into thin 1" pieces, pavakka
• 1 cup Small onions (Kunjulli)
• Or
• 3 nos Onions large
• 3 nos Green chillies
• 1/2 Of Coconut
• 6 nos Dry red chillies (Kollamulaku)
• Or
• 2 tbsp Red chilly powder
• 2 tsp Coriander seeds
• Or
• 2 tbsp Coriander powder
• 1/4 tsp Turmeric powder
• 4 tbsp Coconut oil
• Tamarind — soaked in water (Puli)
• 1 tsp Mustard seeds
• Curry leaves, a few
• Salt, to taste

Preparation

1. Step 1

   For preparing Kerala Style Pavakka Theeyal, first slice the onions and green chillies thinly.

2. Step 2

   Heat up a pan or kadai.

3. Step 3

   Fry coriander seeds, dry red chillies and grated coconut, till it turns brown.

4. Step 4

   If you are using powders, then fry only the coconut first and just before switching off the flame, add coriander powder and add chilly powder after switching off the flame.

5. Step 5

   Allow this to cool.

6. Step 6

   Grind the fried items in a mixer grinder along with enough water into a smooth paste.

7. Step 7

   Warm coconut oil in a pan or a kadai.

8. Step 8

   Let the mustard seeds crackle and cook dry red chillies and curry leaves.

9. Step 9

   Add sliced onions and cook well.

10. Step 10

    When sauteed, add bitter gourd pieces and sliced green chillies and cook well again.

11. Step 11

    When the whole thing gets sauteed well, add tamarind extract, salt and turmeric powder.

12. Step 12

    Stir everything together thoroughly and allow it to boil.

13. Step 13

    Add the coconut paste along with enough water and Stir everything together thoroughly.

14. Step 14

    When Kerala Style Pavakka Theeyal reaches the desired consistency (neither too thin nor too thick), take it off the heat.