Kerala pavakka theeyal Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves. Let them splutter.
• STEP 2.Add sliced bitter gourd and saut茅 until they turn slightly brown.
• STEP 3.In a separate pan, roast grated coconut, coriander seeds, red chili, and tamarind until they turn dark brown. Let it cool and grind into a smooth paste.
• STEP 4.Add the ground paste to the pan with bitter gourd and mix well. Cook for a few minutes.
• STEP 5.Add water, salt, and jaggery to the pan. Mix well and let it simmer for 10-15 minutes.
• STEP 6.Serve hot with steamed rice or roti.

Cooking Tips

• Make sure to slice the bitter gourd thinly to ensure even cooking.
• Roasting the coconut and spices until they turn dark brown is important to achieve the authentic flavor of the dish.
• Adjust the amount of red chili according to your spice preference.

Storage and Serving

• Kerala Pavakka Theeyal can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish before serving.
• Serve with steamed rice or roti for a complete meal.