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Main Course

Pavakka-Kaippakka Theeyal

Pavakka theeyal is in fact a combo of a few assorted veggies of your choice in a base of fried coconut and dry masala supplemented with the usage of tamarind for the sourness aspect.

Ingredientsfor 4 servings

1 large Bittergourd
2 nos Onions or Small onions 150 gms, medium sized
¼ tsp Turmeric powder
1 ½ Coriander powder
1 tbsp Chilly powder
3 nos Green chillies — slit
Tamarind — soaked in a little hot water
½ Of whole coconut
Salt, to taste
1 tsp Mustard seeds
3 Dry red chillies broken
Curry leaves A, a few
Coconut oil, to taste

Preparation

Step 1
Cut the pavakka into thin, 1 inch pieces.
Step 2
Peel and chop the small onions too into thin slices.
Step 3
3)Heat the oil in a pan.
Step 4
4)let the mustard seeds crackle and sautT broken red chillies and curry leaves.
Step 5
5)Add the sliced small onions and green chillies and sautT, till the onions turn soft and pink.
Step 6
6)Add the pavakka pieces and sautT again on a low flame.
Step 7
7)Meanwhile, dry roast the coconut in a hot pan.
Step 8
8)When it turns dark brown, turn off the heat and add the powders.
Step 9
9)give it a good stir and see to it that it doesn¦t get burnt.
Step 10
10)Allow it to cool and grind it to a smooth fine paste adding sufficient water.
Step 11
11)Extract the tamarind pulp/juice.
Step 12
12)When the pavakka is sautTed as well, add the tamarind juice followed by the coconut paste.
Step 13
13)Add salt and Stir everything together thoroughly.
Step 14
14)Simmer till you get the thick gravy consistency.
Step 15
Pls do note that if you are using Chena and Small onions instead, then you need to cook the chopped chena and onions in water along with a pinch of turmeric and salt until soft instead of sautTing like pavakka. Then follow the rest of the procedure from Step 7 onwards. And finally, add the tempering of allow to crackleed mustard seeds, dry chillies and curry leaves.
Step 16
So, there you areajust got yourself a Theeyal in your handsa. Though I too agree that the process is a bit time consuming and probably tediousa.but at the end of it, after all, is worth it, rite?? And I always make this only when I have lots of time to spare for cooking. So, for busy cooks, save this one for the weekends and make ur weekend lunch absolutely And wonderful with a naadan curry like Theeyala. :).
Step 17
So, on a holiday note, happy cooking!
Step 18
You can reduce the amount of chilly powder according to your tastes though I like it to be hot… And as per the conventional way of making theeyal, you can use the coriander seeds and dry red chillies as whole too… in which case, you’d need only a tbsp of coriander seeds and 2 – 3 nos of dry red chillies. Dry roast them along with coconut and grind it to a very fine and smooth paste. And do use black tamarind to get that dark blackish color for your theeyal. Here, I have used fresh tamarind (the light brown ones) as I had ran out of the old ones, which of course explains the lack of the so called blackish colour quite evident in the image above… :).

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Ingredientsfor 4 servings

1 large Bittergourd

2 nos Onions or Small onions 150 gms, medium sized

¼ tsp Turmeric powder

1 ½ Coriander powder

1 tbsp Chilly powder

3 nos Green chillies — slit

Tamarind — soaked in a little hot water

½ Of whole coconut

Salt, to taste

1 tsp Mustard seeds

3 Dry red chillies broken

Curry leaves A, a few

Coconut oil, to taste

Preparation

Step 1

Cut the pavakka into thin, 1 inch pieces.

Step 2

Peel and chop the small onions too into thin slices.

Step 3

3)Heat the oil in a pan.

Step 4

4)let the mustard seeds crackle and sautT broken red chillies and curry leaves.

Step 5

5)Add the sliced small onions and green chillies and sautT, till the onions turn soft and pink.

Step 6

6)Add the pavakka pieces and sautT again on a low flame.

Step 7

7)Meanwhile, dry roast the coconut in a hot pan.

Step 8

8)When it turns dark brown, turn off the heat and add the powders.

Step 9

9)give it a good stir and see to it that it doesn¦t get burnt.

Step 10

10)Allow it to cool and grind it to a smooth fine paste adding sufficient water.

Step 11

11)Extract the tamarind pulp/juice.

Step 12

12)When the pavakka is sautTed as well, add the tamarind juice followed by the coconut paste.

Step 13

13)Add salt and Stir everything together thoroughly.

Step 14

14)Simmer till you get the thick gravy consistency.

Step 15

Pls do note that if you are using Chena and Small onions instead, then you need to cook the chopped chena and onions in water along with a pinch of turmeric and salt until soft instead of sautTing like pavakka. Then follow the rest of the procedure from Step 7 onwards. And finally, add the tempering of allow to crackleed mustard seeds, dry chillies and curry leaves.

Step 16

So, there you areajust got yourself a Theeyal in your handsa. Though I too agree that the process is a bit time consuming and probably tediousa.but at the end of it, after all, is worth it, rite?? And I always make this only when I have lots of time to spare for cooking. So, for busy cooks, save this one for the weekends and make ur weekend lunch absolutely And wonderful with a naadan curry like Theeyala. :).

Step 17

So, on a holiday note, happy cooking!

Step 18

You can reduce the amount of chilly powder according to your tastes though I like it to be hot… And as per the conventional way of making theeyal, you can use the coriander seeds and dry red chillies as whole too… in which case, you’d need only a tbsp of coriander seeds and 2 – 3 nos of dry red chillies. Dry roast them along with coconut and grind it to a very fine and smooth paste. And do use black tamarind to get that dark blackish color for your theeyal. Here, I have used fresh tamarind (the light brown ones) as I had ran out of the old ones, which of course explains the lack of the so called blackish colour quite evident in the image above… :).