28/06/2024
Pavakka Theeyal
Bittergourd - 250gms
Small onion - 300gms
Green chilli - 4Nos
Salt to taste
Tamarind - 1/2 tbsp
Coconut oil - 3tbsp
For Masala
Grated coconut
Red chilli powder - 1 1/2 tsp
Coriander powder - 1tsp
Red Onion - 3
Seasoning
Coconut Oil 2tbsp
Mustard seeds - 1/2 tsp
Red Chilli cut into two - 2
Curry leaves - 5 to 8
Method
1. Clean and cut the bittergourd into pieces one inch in length after removing the pith.
2. Wash the onion, remove the outer skin and cut into thin slices lengthwise.
3. Slit the green chilli into two. Heat the coconut oil in a thin bottomed frying pan, saute the cut vegetables, Onion and chilli in the oil for about eight to ten minutes until they become reddish brown from pan and keep aside.
4. Heat a little more oil in the same frying pan, add the grated coconut, keep stirring until the coconut becomes golden brown.
5. Add the chilli and coriander powder, continue stirring until the whole becomes reddish brown. Remove and allow to cool for two to three minutes. Grind this to a fine paste and keep aside.
6. Cook the sauted vegetables in sufficient water after adding salt. When done add the tamarind paste and continue cooking until the raw smell of tamarind vanishes.
7. Add the finely ground paste and allow to boil. The curry should be neither too watery nor too thick but of medium consistency.
8. The final step in making of theeyal is the seasoning. Heat oil in a frying pan and add to the cooked theeyal. Now the theyal is ready to use.
Note:
this curry remains fresh and tasty up to four or five days if kept in the refrigerator. Theeyal can be made with wide variety of vegetables like Okra, brinjal, drumstick, elephant foot yam, snake gourd.
