Pavakka Theeyal Recipe – Spicy & Tangy Karela in Tamarind Gravy
Pavakka Theeyal is a quintessential Kerala-style curry that turns the usually bitter karela (bitter gourd) into a delightful treat with its sweet, spicy, and tangy flavors. This curry is perfect for your everyday meals, and it strikes a wonderful balance of taste and texture, making it a popular dish in Tamil Nadu kitchens as well. The bitterness of the karela is beautifully balanced by the heat of red chillies, the tang of tamarind, and a hint of sweetness from jaggery. Whether served with rice, chapatis, or even packed for lunch, Pavakka Theeyal is sure to become a favorite in your household.
Recipe Overview
- Cuisine: Tamil Nadu
- Course: Lunch
- Diet: Vegetarian
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Serves: 4-5 servings
Ingredients
| Ingredient | Quantity |
|---|---|
| Karela (Bitter Gourd / Pavakkai) | 2 (medium-sized) |
| Onions | 2, sliced |
| Tamarind Water | 1/4 cup |
| Water | 1/2 cup |
| Jaggery | 1 teaspoon |
| Oil | 1 tablespoon |
| Salt | To taste |
For Roasting & Grinding (Curry Paste)
| Ingredient | Quantity |
|---|---|
| Fresh Coconut | 1 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Dry Red Chillies | 6 |
| Methi Seeds (Fenugreek Seeds) | A pinch |
| Black Peppercorns | 3 whole |
| Curry Leaves | 5 leaves |
| Coconut Oil | 1 tablespoon |
For Tadka (Tempering)
| Ingredient | Quantity |
|---|---|
| Oil | 1 teaspoon |
| Mustard Seeds (Rai / Kadugu) | 1 teaspoon |
| Curry Leaves | 8 leaves |
| Dry Red Chillies | 2 |
Nutritional Information (Per Serving)
- Calories: Approx. 125 kcal
- Protein: 2g
- Carbohydrates: 18g
- Fat: 6g
- Fiber: 4g
- Sodium: Varies with salt added
Instructions
Step 1: Preparing the Bitter Gourd (Pavakkai)
- Cut the Bitter Gourd: Begin by cutting the karela (bitter gourd) into thin semi-circular slices. Soak them in salted water for about 15 minutes to reduce their bitterness.
- Squeeze out Excess Water: After soaking, squeeze the bitter gourds well to remove the excess salt and water, then set them aside.
Step 2: Roasting & Grinding the Curry Paste
- Dry Roast Spices & Coconut: In a heavy-bottomed pan, add the fresh coconut, coriander seeds, and dry red chillies. Dry roast them on medium heat until the coconut turns golden brown, and the spices release a fragrant aroma.
- Add Other Ingredients: Lower the heat and add turmeric powder, fenugreek seeds, black peppercorns, and curry leaves. Roast for an additional 1 minute, ensuring the spices don’t burn.
- Finish the Paste: Add 1 tablespoon of coconut oil to the roasted spices and turn off the heat. Let it cool slightly before transferring the mixture into a grinder. Add a little water and grind it into a smooth, thick paste.
Step 3: Cooking the Bitter Gourd
- Stir-Fry the Bitter Gourd: In the same pan, heat a tablespoon of oil. Add the sliced bitter gourd and stir-fry it until the pieces become slightly crispy. This step helps enhance the flavor and reduce the bitterness.
- Cook the Onions: Once the bitter gourd is crisped up, add the sliced onions and cook until they turn soft and golden brown.
Step 4: Combine and Simmer
- Add the Curry Paste: To the cooked bitter gourd and onions, add the prepared ground curry paste, tamarind water, jaggery, and 1-1/2 cups of water. Stir everything together and mix well.
- Simmer: Add salt to taste and let the curry simmer for 5-6 minutes, allowing all the flavors to meld together. The curry should thicken slightly, and the bitterness of the karela should be balanced by the tangy tamarind and sweet jaggery.
Step 5: Preparing the Tadka (Tempering)
- Prepare the Tadka: In a small pan, heat 1 teaspoon of oil. Once hot, add the mustard seeds. When they begin to splutter, add the curry leaves and dry red chillies. Allow it to cook for about 30 seconds until fragrant.
- Add to Curry: Pour the hot tadka over the simmering curry and give it a quick stir to incorporate the flavors.
Step 6: Serving
- Serve: Your Pavakka Theeyal is now ready to serve! Enjoy it with steamed rice, chapatis, or phulkas for a satisfying meal. You can also pair it with a refreshing side like Palak Raita or Snake Gourd Thoran to complement the tangy curry.
- Lunchbox Idea: This curry packs well for lunchboxes, and it pairs beautifully with simple Spiced Butter Milk for a complete meal.
Tips for the Perfect Pavakka Theeyal
- Reduce Bitterness: If you find karela too bitter, soaking and squeezing out the excess water with salt helps in reducing the bitterness. You can also try removing the seeds if you want a milder taste.
- Adjust Sweetness: The jaggery adds a mild sweetness, but you can adjust it according to your taste. If you prefer a sweeter curry, add a little more jaggery.
- Fresh Coconut: Use freshly grated coconut for a richer, more authentic flavor. If unavailable, desiccated coconut can be used but might need slightly more water when grinding.
Serving Suggestions
Pavakka Theeyal pairs wonderfully with:
- Rice: Steamed basmati rice or any long-grain rice works great with this curry.
- Flatbreads: Serve with warm chapatis or phulkas.
- Side Dishes: Complement with Palak Raita for a cooling effect, or enjoy it alongside a simple Snake Gourd Thoran (a dry stir-fry).
- Drink: A glass of Spiced Butter Milk with coriander and ginger adds a refreshing touch to balance the flavors.
Pavakka Theeyal is not only a delicious and nutritious dish but also an excellent way to enjoy the often-ignored bitter gourd. Its versatility makes it suitable for lunch or dinner, whether served alongside rice or chapati. With this simple yet flavorful recipe, you’ll discover the joys of cooking with bitter gourd in a whole new light!
