Bittergourd(Paavakaai) Theeyal

Bittergourd(Paavakaai) Theeyal is a famous kozhambu in Kerala and some parts of kanyakumari district.

Ingredients :

For Grinding:

Method:

Peel the skin of baby onion and keep it aside.
Pour the oil in the pan and fry the red chillies, coriander seeds, urdhal, and pepper.
Along with this add grated coconut and fry till it turns golden red color.
Grind the above ingredients to a fine paste and keep it aside
Finely chop the bitter gourd and keep it aside. Pour the oil the in the pan and deep fry the bitter gourd to avoid the bitter taste. Take this aside in a plate.
Pour the oil the in the pan and add mustard seeds once the oil is hot. When the mustard seeds begins to sputter, add curry leaves and then add the onions and fry till the onion changes it color.
To this add the fried bitter gourd pieces.

Now add the tamarind extract and salt and let the mixture boils for sometime.
Finally add the ground paste and when the Bittergourd(Paavakaai) Theeyal starts boiling switch off the flame.

Servings : 5 Persons

4 comments:

Indira says:

5 February 2011 23:35

I tried Bittergourd(Paavakaai) Theeyal and came out good. But I did not get this brown colour. Should I fry the coconut also?

Indira says:

25 February 2011 23:19

Thank you, I tried today, fried the coconut but still I did not get this colour. Don't know why :( Anways, I love your site, as I could see lot of Kerala brahmin recipes. I am basically from Thanjavur side family and your site is really helping me to cook these wonderful recipes. Thank you again.