{"id":31398,"date":"2023-10-31T11:29:59","date_gmt":"2023-10-31T15:29:59","guid":{"rendered":"https:\/\/thasneen.com\/cooking\/?p=31398"},"modified":"2023-10-31T11:29:59","modified_gmt":"2023-10-31T15:29:59","slug":"kerala-bitter-gourd-pavakka-theeyal-in-roasted-coconut-gravy-healthy-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/kerala-bitter-gourd-pavakka-theeyal-in-roasted-coconut-gravy-healthy-recipe\/","title":{"rendered":"Kerala Bitter Gourd- Pavakka Theeyal In Roasted Coconut Gravy | Healthy Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-31401\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/10\/kerala-style-bitter-gourd-pavakka-theeyal.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/10\/kerala-style-bitter-gourd-pavakka-theeyal.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/10\/kerala-style-bitter-gourd-pavakka-theeyal-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/10\/kerala-style-bitter-gourd-pavakka-theeyal-45x60.jpg 45w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Theeyal is a traditional Kerala dish. It\u2019s a flavorful and aromatic thick curry made using roasted coconut and spices, resulting in a rich and deep flavor.<\/p>\n<p>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.<\/p>\n<p>The smoky &amp; coconutty taste of the roasted coconut along with the bitter gourd &amp; the tanginess from the tamarind makes this a delightful curry that will surely excite your tastebuds. In this dish, bitter gourd wouldn&#8217;t taste that bitter, so those who dislike bitter gourd will also like this dish.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-31400\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/10\/bittergourd-theeyal-kerala-style.jpg\" alt=\"\" width=\"475\" height=\"470\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/10\/bittergourd-theeyal-kerala-style.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/10\/bittergourd-theeyal-kerala-style-202x200.jpg 202w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/10\/bittergourd-theeyal-kerala-style-61x60.jpg 61w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\">\n<div class=\"item ERName\">Kerala Bittergourd- Pavakka Theeyal In Roasted Coconut Gravy | Healthy Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT35M\">35 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT40M\">40 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">5 People<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For roasting[\/b]<\/li>\n<li class=\"ingredient\">Grated coconut- 1 1\/2 cups<\/li>\n<li class=\"ingredient\">Kashmiri chili powder- 2 tsp (for more heat add regular hot chili powder)<\/li>\n<li class=\"ingredient\">Turmeric powder- \u215b tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1 tbsp<\/li>\n<li class=\"ERSeparator\">[b]For making curry[\/b]<\/li>\n<li class=\"ingredient\">Coconut oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Dried red chilis- 2<\/li>\n<li class=\"ingredient\">Curry leaves- 8 leaves<\/li>\n<li class=\"ingredient\">Shallots or small onions- 3 large shallots halved or 8 small\/pearl onions<\/li>\n<li class=\"ingredient\">Bitter gourd, sliced- 2 cups (fresh or frozen)<\/li>\n<li class=\"ingredient\">Green chilies, halved- 2<\/li>\n<li class=\"ingredient\">Water- \u00bd cup<\/li>\n<li class=\"ingredient\">Tamarind extract- \u00bd cup (2-inch slice fresh tamarind soaked in \u00bd cup lukewarm water)<\/li>\n<li class=\"ingredient\">Ground coconut<\/li>\n<li class=\"ingredient\">Salt- 1\u00bd tsp<\/li>\n<li class=\"ingredient\">Water- 1\/2 cup<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Soak 2-inch slice fresh tamarind in \u00bd cup lukewarm water for 5 minutes, after that squeeze the tamarind in water, strain the juice &amp; discard the skin.<\/li>\n<li class=\"instruction\">Place a large pan over medium heat, add oil.<\/li>\n<li class=\"instruction\">Add grated coconut, saute till the coconut turns golden brown in color.<\/li>\n<li class=\"instruction\">Keep stirring the coconut otherwise the coconut will burn.<\/li>\n<li class=\"instruction\">After the coconut turns brown, lower the heat &amp; add Kashmiri chili powder, turmeric powder &amp; coriander powder, combine well.<\/li>\n<li class=\"instruction\">If you want this curry to be very spicy, add regular hot chili powder.<\/li>\n<li class=\"instruction\">Take the pan off the heat &amp; let the roasted coconut cool down completely.<\/li>\n<li class=\"instruction\">Add the roasted coconut to a blender along with 1 cup water &amp; grind to a smooth paste.<\/li>\n<li class=\"instruction\">Place a clay pan or saucepan over medium heat.<\/li>\n<li class=\"instruction\">Add coconut oil, let turn hot.<\/li>\n<li class=\"instruction\">Add mustard seeds, let splutter.<\/li>\n<li class=\"instruction\">Add dried red chilies &amp; curry leaves.<\/li>\n<li class=\"instruction\">Add shallots, saute for a minute.<\/li>\n<li class=\"instruction\">I&#8217;ve added 3 large shallots sliced, if you have small or pearl onions add the whole small\/pearl onions.<\/li>\n<li class=\"instruction\">Add the sliced bitter gourd (fresh or frozen can be added), combine well.<\/li>\n<li class=\"instruction\">Add green chilies, halved, along with 1\/2 cup water.<\/li>\n<li class=\"instruction\">Cook covered for a few minutes till the bitter gourd has turned slightly soft.<\/li>\n<li class=\"instruction\">Add the tamarind extract, combine well.<\/li>\n<li class=\"instruction\">Add the roasted ground coconut, combine well.<\/li>\n<li class=\"instruction\">Rinse the blender jar with \u00bd cup water, add that to the pan.<\/li>\n<li class=\"instruction\">Season with 1\u00bd tsp salt.<\/li>\n<li class=\"instruction\">Cook covered for a few minutes till the bitter gourd turns soft.<\/li>\n<li class=\"instruction\">If it&#8217;s getting dry, add 1\/4 cup warm water &amp; cook.<\/li>\n<li class=\"instruction\">Open the lid, cook uncovered for 3 minutes till the gravy thickens.<\/li>\n<li class=\"instruction\">Theeyal is a thick curry.<\/li>\n<li class=\"instruction\">Take the pan off the heat &amp; cook covered for a few minutes.<\/li>\n<li class=\"instruction\">In Kerala, this curry is enjoyed with matta rice for lunch, also goes well with chapati &amp; appam.<\/li>\n<li class=\"instruction\">Instead of bitter gourd: okra or lady&#8217;s finger, moringa or drumsticks, eggplant or brinjal, small\/pearl onions (ulli theeyal), or prawns\/shrimp can be added.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Theeyal is a traditional Kerala dish. It\u2019s 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 &hellip; <\/p>\n","protected":false},"author":1,"featured_media":31402,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[337,348,710,22,18],"tags":[293,1160,987],"class_list":["post-31398","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bitter-gourd-by-ingredient","category-coconut-by-ingredient","category-healthy-recipes","category-kerala-cuisine","category-vegetarian","tag-bitter-gourd","tag-kerala-recipes","tag-vegetarian","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/31398","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=31398"}],"version-history":[{"count":2,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/31398\/revisions"}],"predecessor-version":[{"id":31403,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/31398\/revisions\/31403"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/31402"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=31398"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=31398"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=31398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}