Cut Pavakka/ bitter gourd and pearl onions into thin strips.
Soak the Tamarind in a glass of water and extract juice.
In a pan, heat coconut oil and fry chopped bitter gourd and pearl onions without adding any water until it becomes golden brown.
Stir in between.
Add tamarind extract to this.
Also add turmeric powder, salt and jaggery.
Stir well. Close the vessel and cook for some time.
In another Kadai/ cheenachatti, add coconut oil, coriander seeds, red chili, urad dal, curry leaves, pearl onions and grated coconut.
Roast until it gets a nice dark brown color.
Switch off the flame and continue stirring for few seconds to avoid burning.
When it is cool, grind to a fine paste by adding little water.
Add this paste to the cooked Pavakka, also add required water for your consistency.
Combine well and bring to a boil.
Now prepare seasoning for the Theeyal.
Heat some oil and add mustard, red chillies and curry leaves.
Pour the seasoning into the Theeyal.
Serve hot with Rice!!!!