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Pavakka Theeyal (Bitter Gourd Curry - Kerala Style)

Pavakka Theeyal (Bitter Gourd Curry - Kerala Style)

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30


Serves 3

  • 1 cup bitter gourd, thinly sliced

  • 1/2 cup fresh grated coconut

  • 1 onion, chopped

  • 1 tsp. garlic, chopped

  • 1 tsp. salt or to taste

  • 1 tsp. coriander powder

  • 1/2 tsp. turmeric powder

  • 1 tsp. tamarind paste

  • 2 tbsp. coconut oil

  • 1 tsp. mustard seeds

  • 2 whole dry red chilies

  • 1/2 tsp. asafoetida


  • 01

    Add 1 tsp. salt to the bitter gourd and set aside for 20-25 minutes. Then rinse well and squeeze out all the water. Keep aside.

  • 02

    Dry roast the coconut till golden brown in colour. Switch off the flame and add the red chili powder, coriander powder and turmeric powder. Saute for a few seconds and set aside to cool. Then add some water and grind into a smooth paste.

  • 03

    Heat 1 tbsp. oil and saute the bitter gourd till light brown in colour. Now add the garlic and onion and continue to fry till it is cooked.

  • 04

    Add the coconut paste. Stir fry on a medium flame till the oil separates. Add the tamarind paste mixed with 1 cup water and salt to taste.

  • 05

    Cover and simmer till it turns slightly thick. Switch off the flame and transfer to a serving dish. Heat remaining oil and temper with mustard seeds and red chilies.

  • 06

    After it stops spluttering, switch off the flame and add the curry leaves and asafoetida. Saute for a few seconds and pour this tempering over the end product. Serve with plain steamed rice.



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