Pavakka Theeyal Recipe – Spicy & Tangy Karela in Tamarind Gravy
Description:
Pavakka Theeyal, a traditional Tamil Nadu delicacy, beautifully marries the bitterness of karela (bitter gourd) with the tanginess of tamarind, creating a dish that’s both spicy and refreshing. The unique blend of spices and roasted coconut adds depth to this vegetarian dish, making it a perfect accompaniment for rice or flatbreads. This flavorful curry is not only delicious but also packed with nutrients, making it a wholesome choice for your lunch table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Karela (Bitter Gourd/Pavakkai) | 2 pieces |
| Onions | 2 medium |
| Tamarind Water | 1/4 cup |
| Water | 1/2 cup |
| Jaggery | 1 teaspoon |
| Sunflower Oil | 1 tablespoon |
| Salt | to taste |
| Fresh Coconut | 1 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Dry Red Chillies | 6 pieces |
| Fenugreek Seeds (Methi) | a pinch |
| Whole Black Peppercorns | 3 pieces |
| Curry Leaves | 5 leaves |
| Coconut Oil | 1 tablespoon |
| Mustard Seeds | 1 teaspoon |
| Additional Curry Leaves | 8 leaves |
| Additional Dry Red Chillies | 2 pieces |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 3 g |
| Fat | 15 g |
| Carbohydrates | 20 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 300 mg |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
| Servings | 3 servings |
Instructions
-
Prepare the Karela:
- Begin by washing the karela thoroughly. Cut them into semi-circles and soak them in salted water for about 15 minutes. This helps to reduce the bitterness. After soaking, squeeze out the excess water and set aside.
-
-
Make the Roasted Masala:
- In a heavy-bottomed pan, combine the fresh coconut, coriander seeds, and dry red chillies. Dry roast the mixture over medium heat until the coconut turns dark brown and aromatic.
- Reduce the heat, then add turmeric powder, fenugreek seeds, whole black peppercorns, and curry leaves. Allow it to cook for an additional minute until fragrant.
- Remove from heat, add coconut oil, and set aside to cool. Once cooled, transfer this mixture to a grinder. Add a little water and blend until you achieve a smooth paste.
-
Cook the Karela:
- In the same pan, heat some sunflower oil. Add the soaked karela and stir-fry them until they become crispy and slightly golden.
- Once the karela is crispy, add chopped onions. Cook until the onions are soft and caramelized.
-
Combine Ingredients:
- Add the ground masala paste to the pan, followed by tamarind water, jaggery, and 1.5 cups of water. Stir well to combine all the ingredients.
- Season with salt to taste, and let the mixture simmer for about 5 to 6 minutes, allowing the flavors to meld together.
-
Prepare the Tadka (Tempering):
- In a separate tadka pan, heat a tablespoon of coconut oil. Once hot, add mustard seeds, curry leaves, and dry red chillies. Let them sizzle for about 30 seconds until the mustard seeds start to pop.
- Pour this tadka over the cooked curry and give it a gentle mix.
-
Serve:
- Your Pavakka Theeyal is now ready to be served! Pair it with Palak Raita and Phulka for a wholesome meal. Alternatively, enjoy it with steamed rice and Snake Gourd Thoran for a delicious lunch. Don’t forget a glass of Spiced Buttermilk with Coriander and Ginger to round out the meal.
Cooking Tip:
For added flavor, try letting the curry sit for a few minutes before serving; this allows the spices to develop even more depth. Enjoy this vibrant dish, steeped in tradition and bursting with flavors that embody the essence of Tamil Nadu cuisine!
