Kerala

Pavakka theeyal

Name: Pavakka theeyal
Total time: 50 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: 2 medium sliced in rounds bitter gourd (bitter melon); 10 halved shallots; 1 1/2 cups fresh grated coconut; 1 tbsp coriander seeds; 5 dried red chilli; a pinch fenugreek seeds; 1/4 tsp turmeric (ground turmeric); a lemon sized ball tamarind; 2 tsp jaggery; 2 tbsp coconut oil; 1/2 tsp mustard seeds; 2 sprigs curry leaves; 1 1/2 cups water; Salt, to taste

Bitter gourd in a near black roasted coconut and tamarind gravy. Bitter meets smoky and both win.

50 minTime

3 gProtein each

mediumSpice

The burnt coconut curry3 chapters · 2 min read

Make it your way

Grandma's wayCoconut roasted in an uruli, Kerala coconut oil, kudampuli or tamarind.

The original

267kcal

3 gprotein

8 gfibre

50minutes

Pavakka theeyal as Kerala homes make it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Bitter gourd (bitter melon)2 medium, sliced in rounds

Shallots10, halved

Fresh grated coconut1½ cups

Coriander seeds1 tbsp

Dried red chilli5

Fenugreek seedsa pinch

Turmeric (ground turmeric)¼ tsp

Tamarinda lemon sized ball

Jaggery2 tsp

Coconut oil2 tbsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Water1½ cups

Saltto taste

Method

5 steps

1Roast coconut on low heat, stirring, until dark brown. Add coriander, chillies and fenugreek for the last 2 minutes.
2Grind the roasted mix with turmeric and a little water to a smooth, oily paste.
3In half the coconut oil, fry bitter gourd and shallots with a little salt until browned.
4Add tamarind water, jaggery, salt and the paste with water. Simmer until oil floats on top.
5Temper mustard and curry leaves in the remaining oil and pour over. Rest before serving.

Serve it like this

Serve a small heap beside rice and moru curry, oil glistening on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala

Pavakka theeyal

Bitter gourd in a near black roasted coconut and tamarind gravy. Bitter meets smoky and both win.

50 minTime

3 gProtein each

mediumSpice

The burnt coconut curry3 chapters · 2 min read

Make it your way

Grandma's wayCoconut roasted in an uruli, Kerala coconut oil, kudampuli or tamarind.

The original

267kcal

3 gprotein

8 gfibre

50minutes

Pavakka theeyal as Kerala homes make it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Bitter gourd (bitter melon)2 medium, sliced in rounds

Shallots10, halved

Fresh grated coconut1½ cups

Coriander seeds1 tbsp

Dried red chilli5

Fenugreek seedsa pinch

Turmeric (ground turmeric)¼ tsp

Tamarinda lemon sized ball

Jaggery2 tsp

Coconut oil2 tbsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Water1½ cups

Saltto taste

Method

5 steps

1Roast coconut on low heat, stirring, until dark brown. Add coriander, chillies and fenugreek for the last 2 minutes.
2Grind the roasted mix with turmeric and a little water to a smooth, oily paste.
3In half the coconut oil, fry bitter gourd and shallots with a little salt until browned.
4Add tamarind water, jaggery, salt and the paste with water. Simmer until oil floats on top.
5Temper mustard and curry leaves in the remaining oil and pour over. Rest before serving.

Serve it like this

Serve a small heap beside rice and moru curry, oil glistening on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pavakka theeyal

Make it your way

Ingredients

Method

Pavakka theeyal

Make it your way

Ingredients

Method

Make it a meal