Pavakkai Theeyal
Ingredients
- 1 nos Bitter Gourd / பாகற் காய் - chopped
- 10 nos Shallots - sliced
- 1 cup Coconut, Fresh / தேங்காய் - grated
- 1 tsp Ginger / இஞ்சி - minced
- 1 tsp Garlic / பூண்டு - minced
- 2 nos Green Chili, Fresh / பச்சை மிளகாய் - long slit
- 1 nos Red Chili, Dry / வற மிளகாய் - (optional)
- 1 tsp Red Chili, Dry / வற மிளகாய் - (adjust to your spice level)
- 1 tsp Coriander powder / மல்லித் தூள்
- 1 tsp Turmeric powder / மஞ்சள் தூள்
- ½ tsp Black Pepper / மிளகு
- ½ tsp Fenugreek powder / வெந்தையப் பொடி
- 1 cup Tamarind extract / புளிக் கரைசல் - using 1 lemon sized tamarind
- 20 ml Coconut Oil / தேங்காய் எண்ணெய்
for Tempering
- 30 ml Coconut Oil / தேங்காய் எண்ணெய்
- 1 tsp Mustard seed / கடுகு
- 1 pinch Asafoetida / பெருங்காயம்
- 1 bunch Curry leaves, Fresh / கருவேப்பிலை
Instructions
- Heat a pan, fry coconut until it turns golden brown, keep aside
- Add red chili powder, coriander powder, ginger, garlic, black pepper, turmeric powder, fenugreek powder, continue frying them
- Grind the above, without adding water as much as possible Steam cook bitter gourd, along with shallots, reserve little shallot for tempering
- Heat 20ml oil in a pan, sauté cooked bitter gourd, shallots, green chili
- Add tamarind extract along with 1cup of water, salt, bring to a boil
- Simmer cook for about 10min
- Add the ground mixture, mix thoroughly without forming lumps
Tempering
- Heat rest of oil in a small pan, add mustard seeds, allow to crackle
- Add remaining shallots, green chili, red chili, curry leaves, asafoetida
- Add to theeyal once shallots are fried to a golden brown
Notes
Serve hot along with rice
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