Pavakka Theeyal Recipe | Bittergourd Theeyal | Onam Special Recipes

Pavakka Theeyal, or Bittergourd Theeyal, is a traditional Kerala dish that holds a special place in Onam Sadya. Theeyal, with its rich roasted coconut base and tangy tamarind flavor, is a beloved curry that perfectly balances the bitterness of the gourd with the sweetness of jaggery and the depth of spices. For those unfamiliar with the dish, it might seem wierd to use bittergourd in ulli theeyal, but trust me, the dish is so good and a hit. The combination of roasted coconut, aromatic spices, and the slight bitterness of pavakka creates a curry that is truly unique to Kerala cuisine.

I remember the first time I prepared Pavakka Theeyal; it was for an Onam Sadya at home. The aroma of the roasting coconut filling the kitchen marks the beginning of the festive mood. The patience required to slowly roast the coconut to a perfect reddish-brown and the care in balancing the flavors make this dish a labour of love. Today, I want to share this special recipe with you so that you too can enjoy the authentic taste along with the Kerala’s traditional Onam Sadya.

video recipe

Ingredients

• Lemon-sized tamarind, soaked in water for 30 minutes
• 2 tbsp coconut oil (divided)
• 1 cup grated coconut
• 5-6 small onions, sliced
• 2 tsp coriander powder
• 1.5 tsp chilli powder
• 2 bittergourds, finely chopped
• 1/4 tsp turmeric powder
• 1/2 tsp salt (for bittergourd)
• 2 dried red chillies
• 1 green chilli, broken
• 1 sprig curry leaves
• 1.5 cups sliced small onions
• 1/4 tsp salt (for onions)
• 1 tsp jaggery
• 1 tsp mustard seeds
• 2 tbsp coconut pieces

Instructions

1. Prepare Tamarind: Soak the tamarind in water for 30 minutes, then squeeze and filter the tamarind water.
2. Roast Coconut: Heat 1 tbsp coconut oil in a pan. Add grated coconut and fry on low-medium heat until it turns reddish-brown. Midway through, add sliced small onions and continue frying until the mixture is brown and crisp.
3. Make Theeyal Masala: Add coriander powder and chilli powder to the roasted coconut mixture, sauté for a few seconds, then switch off the heat. Once cooled, blend the mixture into a fine paste.
4. Cook Bittergourd: In a mud pot, heat the remaining 1 tbsp coconut oil. Add chopped bittergourd, turmeric powder, and salt. Fry for a minute and cook until the bittergourd is slightly browned.
5. Cook Onions: Add red chillies, green chilli, curry leaves, and sliced onions to the pot with the bittergourd. Fry until the onions are soft, stirring occasionally. Do not add water until the onions are soft.
6. Add Tamarind and Masala: Pour the tamarind water into the pot, mix well, and add the prepared theeyal masala. Add 1/2 cup water and adjust the salt. Mix everything well.
7. Simmer: Close the pot and cook for 15 minutes on medium heat, stirring occasionally to prevent scorching. Once the curry thickens, add jaggery and mix well.
8. Tempering: In a tadka pan, heat 1 tbsp coconut oil. Add mustard seeds and let them crackle. Add sliced small onions, coconut pieces, and curry leaves. Fry until the onions and coconut turn reddish-brown.
9. Finish the Curry: Pour the tempering over the curry, mix well, and let it rest for a while before serving.

Step pics

soak tamarind in water

in a pan, heat oil and add grated coconut to it.

start roasting it on a medium heat. keep stirring to evenly brown it

When it starts turning brown, add small onions

roast till brown and crisp.

add coriander and chilli powder. switch off and start frying it with coconut

let the mixture cool.

transfer to a blender

grind it to a fine paste.

heat coconut oil in a mud pot.

add bittergourd, salt and turmeric powder.

fry it while stirring now and then. let the bittergourd get cooked and slightly brown

add red chillies, green chillies, curry leaves.

along with small onions, salt. mix everything and cook until onions are soft.

onions are cooked and soft.

add the tamarind water.

prepared theeyal masala is added

water washing out the blender.

adjust the salt and water.

close and cook for 15 minutes on medium heat.

open and add jaggery. cook until thick and oil releases the masala.

Glazy fat coated on top of the curry.

in a tadka pan, heat coconut oil, crackle mustard seeds.

add sliced small onion.

add coconut pieces

curry leaves

salt for frying

fry till the onions turn reddish

add the tempering to the curry.

mix well and rest for few hours before serving. tastes good also when immediately served but as like any tamarind based curries, it tastes better with time.

Expert Tips

• Roasting Coconut: Be patient while roasting the coconut. The deep reddish-brown color gives the curry its rich flavor.
• Balancing Flavors: Adjust the jaggery according to your taste to balance the bitterness of the gourd.
• Onion Quantity: Ensure that the quantity of sliced onions matches the bittergourd to maintain the dish’s texture and flavor.