Theeyal is a traditional Kerala dish. It’s a flavorful and aromatic thick curry made using roasted coconut and spices, resulting in a rich and deep flavor.
A variety of vegetables can be used for making theeyal like small or pearl onions, bitter gourd (pavakka), eggplant (brinjal), and drumsticks (moringa). For the non-vegetarian version, theeyal can also be made with prawns or shrimp.
The smoky & coconutty taste of the roasted coconut along with the bitter gourd & the tanginess from the tamarind makes this a delightful curry that will surely excite your tastebuds. In this dish, bitter gourd wouldn’t taste that bitter, so those who dislike bitter gourd will also like this dish.
Kerala Bittergourd- Pavakka Theeyal In Roasted Coconut Gravy | Healthy Recipe
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Serves: 5 People
Ingredients
For roasting
- Grated coconut- 1½ cups
- Kashmiri chili powder- 2 tsp (for more heat add regular hot chili powder)
- Turmeric powder- ⅛ tsp
- Coriander powder- 1 tbsp
For making curry
- Coconut oil- 1 tbsp
- Mustard seeds- 1 tsp
- Dried red chilis- 2
- Curry leaves- 8 leaves
- Shallots or small onions- 3 large shallots halved or 8 small/pearl onions
- Bitter gourd, sliced- 2 cups (fresh or frozen)
- Green chilies, halved- 2
- Water- ½ cup
- Tamarind extract- ½ cup (2-inch slice fresh tamarind soaked in ½ cup lukewarm water)
- Ground coconut
- Salt- 1½ tsp
- Water- ½ cup
Instructions
- Soak 2-inch slice fresh tamarind in ½ cup lukewarm water for 5 minutes, after that squeeze the tamarind in water, strain the juice & discard the skin.
- Place a large pan over medium heat, add oil.
- Add grated coconut, saute till the coconut turns golden brown in color.
- Keep stirring the coconut otherwise the coconut will burn.
- After the coconut turns brown, lower the heat & add Kashmiri chili powder, turmeric powder & coriander powder, combine well.
- If you want this curry to be very spicy, add regular hot chili powder.
- Take the pan off the heat & let the roasted coconut cool down completely.
- Add the roasted coconut to a blender along with 1 cup water & grind to a smooth paste.
- Place a clay pan or saucepan over medium heat.
- Add coconut oil, let turn hot.
- Add mustard seeds, let splutter.
- Add dried red chilies & curry leaves.
- Add shallots, saute for a minute.
- I've added 3 large shallots sliced, if you have small or pearl onions add the whole small/pearl onions.
- Add the sliced bitter gourd (fresh or frozen can be added), combine well.
- Add green chilies, halved, along with ½ cup water.
- Cook covered for a few minutes till the bitter gourd has turned slightly soft.
- Add the tamarind extract, combine well.
- Add the roasted ground coconut, combine well.
- Rinse the blender jar with ½ cup water, add that to the pan.
- Season with 1½ tsp salt.
- Cook covered for a few minutes till the bitter gourd turns soft.
- If it's getting dry, add ¼ cup warm water & cook.
- Open the lid, cook uncovered for 3 minutes till the gravy thickens.
- Theeyal is a thick curry.
- Take the pan off the heat & cook covered for a few minutes.
- In Kerala, this curry is enjoyed with matta rice for lunch, also goes well with chapati & appam.
- Instead of bitter gourd: okra or lady's finger, moringa or drumsticks, eggplant or brinjal, small/pearl onions (ulli theeyal), or prawns/shrimp can be added.
