Pavakka - Chemeen Mezhukkupuratty
Finely chopped prawn stir-fried with grated coconut, mustard seeds, and curry leaves — this thoran is the workhorse of the Kerala meal. Quick to make, always welcome on the banana leaf alongside rice and sambar.
Ingredientsfor 4 servings
- 2 nos Bitter gourd chopped, Pavakka
- 1 small Potatoes thinly sliced, medium size
- 1/4 kg Prawns medium size
- 1 Onion chopped, big size
- Coconut pieces a handful
- 2 - Red chilly powder
- 1/2 tsp Turmeric powder
- 2 tbsp Coconut oil
- Salt, to taste
Preparation
Step 1
Cook bitter gourd with turmeric powder and salt until dry. Set aside.
Step 2
Set a pan on the stove, add coconut oil and cook onions until pink.
Step 3
Add chillie powder, turmeric powder, salt, potato, coconut pieces & prawns. cook until they are cooked. No need to add water.
Step 4
To this, mix in the cooked bittergourd, Put the lid on and cook for a few more minutes.
Step 5
Finally garnish with fresh curry leaves. Serve hot!
Tip
Grated coconut goes in last and cooks just long enough to warm through. Overcooking makes it chewy instead of soft.
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