HOW TO MAKE BITTERGOURD/PAVAKKA THEEYAL

INGREDIENTS :

To Dry Roast & Grind :

For Seasoning :

METHOD :

To Dry Roast & Grind :

• Heat Coconut Oil in a Pan.
• Roast the grated Coconuts on a low flame along with a pinch of Cumin seeds.
• Roast until the Coconuts turn into brown in colour (the natural oil in the coconuts will start to ooze out).
• Immediately add Red Chilli Powder and Coriander Powder to the roasted Coconuts and fry for a while on a very low flame.
• Fry the Spice powders until the Raw flavour goes.
• Switch off the flame and allow the mixture to cool.
• Grind the Theeyal Masala in a Mortar and a Pestle/in an Ammikkal.
• Alternatively, can grind it in a small blender jar/Coffee grinder.
• Perfectly roasted Coconut mixture comes out into a paste even if we do not add water while grinding.
• Sprinkle some water to the mixture while grinding, if necessary.
• Grind the mixture into a fine paste and keep it aside.

For Pavakka / Bitter Gourd Theeyal:

• Clean and Cut Bitter Gourds into thin round slices.
• Soak the sliced Bitter gourds in Salted Water and keep it aside.
• Peel the Shallots & Garlic Cloves, Cut Green Chillies lengthwise. mince the Ginger and keep it aside.
• Soak Tamarind in lukewarm water and keep it aside.
• Cook Bitter Gourd, Shallots, Garlic, Green Chillies and Ginger along with Turmeric Powder & a dash of Salt in 1/2 Cup of Water.
• Cook until Bitter Gourd Slices turn soft.
• Pour in the ground Theeyal mixture to the cooked Bitter gourd and give a quick stir.
• Pour in the Tamarind extract and mix well.
• Cook this on a low flame until oil separates from the mix and the raw flavour goes.
• Cook Pavakka Theeyal on a very low flame until you get the desired consistency.
• Finally, add Jaggery syrup to the Pavakka Theeyal and mix well.

For Seasoning :

• Heat Coconut Oil in a pan.
• Splutter Mustard Seeds, Dry Red Chillies, Fenugreek Seeds and Curry Leaves on a low flame.
• Pour the Pavakka Theeyal to the Tempering and mix well.
• Serve Pavakka Theeyal hot or at room temperature.
• Goes well with Rice.

NOTES :

• Can prepare the same dish with any vegetable of your choice like Shallots, Yam, Snake Gourd, Drumstick, Brinjal/Eggplant, Okra/Lady's finger etc.,
• Cut Bitter Gourd into the desired shape and soak it in salted water until you cook them.
• It would help to cut down the bitterness slightly.
• Use well matured Coconut or Dried Copra if available, desiccated coconut also suits well for the purpose.
• Roast the grated coconuts on a very low flame, stirring continuously until it becomes brown in colour. 
• The natural Oils from the Coconut will start to ooze out once it is well roasted.
• Fry the Spice powders on a very low flame until raw flavour goes.
• Adding Cumin seeds is purely optional.
• There is no need to add water while grinding the Theeyal Masala.
• If preferred add few teaspoons of water while grinding.
• If you do not prefer sweetness in Theeyal, avoid adding Jaggery syrup.