Pavakka Theeyal - Bitter Melon Curry
Bitter melon or pavakka is cooked in a spiced coconut-ty tamarind based sauce to make this thick curry of Theeyal which is an integral component of the massive Kerala style festival feast of Sadya.
Servings 6 servings
- 2 bitter melon / bitter gourd cut vertically in half, seeds and flesh scooped out and sliced
- 2 tbsp tamarind
- ½ tsp turmeric powder
- 1 tsp coconut oil
- salt to taste
To roast and grind to a paste
Soak the tamarind in 1 cup water, squeeze out the pulp. Strain and pour into a deep pan. Repeat with ½ cup water two more times.
Heat the 1 tsp coconut oil and add the bitter melon to it. Sauté till it softens a little. Add the turmeric powder, salt and the tamarind water and bring to a boil. Cook over medium heat till the bitter melon are cooked and soft.
Meanwhile, roast the coconut along with the red chillies, pearl onions and coriander seeds over low-medium heat till the coconut becomes light brown in color throughout. Keep stirring, as you don’t want part of the coconut burnt and part of it not toasted at all.
Let it cool and grind to a very fine paste in a food processor or an Indian style mixie, with a little water to help grind better.
Pour this out to the pan on the stove with the tamarind and bitter melon
Mix well and let it come to a boil.
Heat the coconut oil for tempering, add the mustard seeds and let it splutter. Add curry leaves and pour it over the curry.
Serve hot with rice.
Calories: 519kcal | Carbohydrates: 89g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Sodium: 186mg | Potassium: 1762mg | Fiber: 18g | Sugar: 48g | Vitamin A: 2855IU | Vitamin C: 570.2mg | Calcium: 307mg | Iron: 7.3mg