Pavakka Theeyal (or Bitter Gourd Curry) is a traditional recipe from South India. Bitter gourd may not be a universal favorite, but it transforms wonderfully in this dish. The bold blend of spices softens its bitterness, while tamarind adds a nice tang, green chilies bring the heat, and roasted coconut paste rounds everything out with its richness. This dish surprises the palate and may even turn even the most skeptical into fans.
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Why does this recipe work?
- Balances the bitterness: The natural sharpness of bitter gourd is mellowed by the warm spices, tangy tamarind, and aromatic condiments, creating a harmonious and enjoyable flavor.
- This recipe offers a delicious way to incorporate bitter gourd into your diet without the overwhelming bitterness.
- Versatile and meal-friendly: Its rich, spiced flavor pairs wonderfully with steamed rice, rotis, or even whole wheat bread, making it an easy addition to everyday meals.
Ingredients you will need
- Bitter gourd, medium-sized, cut into small strips - remove seeds
- Veggies- Pearl onions de-skinned and cut into halves, Ginger, finely cut into small pieces, Thai green chilies, and 1 sprig of curry leaves
- Tamarind juice squeezed from a lemon-sized ball of tamarind in warm water
- Spices like red chili powder, turmeric powder
- Roast and Grind the following
- coconut, freshly grated or frozen, thawed
- fenugreek seeds
- pearl onion cut into small pieces
- spices - coriander powder, red chili powder
How to make Pavakka Theeyal?
Boil the bitter gourd, pearl onion, ginger, green chilies, and spices in tamarind-extracted water until they cook well. Add curry leaves.
- Step 1: Chop all the ingredients and squeeze tamarind juice, and keep aside.
- Step 2: Boil the chopped veggies in the tamarind water along with spices.
Roast and grind the coconut, fenugreek, and pearl onion with the spices mentioned and grind when cool with a little water to form a fine paste.
- Step 3: Roast the coconut along with onions and fenugreek
- Step 4: Add the spices and roast until dark brown.
Later, add the ground paste and temper with mustard seeds, dry red chilies, and pearl onions.
- Step 5: Cool and grind to a paste, and add it to the curry along with curry leaves.
- Step 6: Mix and cook well.
- Step 7: Temper with pearl onion, dry red chilies, and mustard seeds, and mix into the curry.
- Step 8: The curry is ready to serve.
This dish can also be included in the sadya items as mentioned in the Mango curry recipe post, along with authentic Kerala avial recipe, injipuli, Kerala olan, and beetroot thayir pachadi. Another coconut-based curry that you may enjoy is Kadala Curry in Kerala Style.
Useful Tips
- Remove seeds and fibers completely: When preparing the bitter gourd, be sure to scoop out all the seeds and inner fibers. This helps significantly reduce excess bitterness.
- Choose the right bitter gourd: For this recipe, Indian bitter gourd works best. Look for the variety with dark green skin and small spikes, known for its robust flavor and characteristic bitterness.
- Extract tamarind properly: Use warm (medium-hot) water to squeeze out the tamarind pulp. This helps release the flavors more effectively and ensures a smooth extract.
- Enhance the tempering: If you prefer a more aromatic tempering, you can add dry red chilies and curry leaves along with the mustard seeds and pearl onions.
Related Recipes
If you tried this Pavakka Theeyal Recipe or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you!
Pavakka Theeyal
Ingredients
- 3 bitter gourd medium sized cut into small strips
- 3-4 pearl onions chopped
- 2 tbsp tamarind juice squeezed from lemon sized ball
- 1 inch ginger finely cut
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 4 green chillies Thai Add more if required
- 1 tsp salt
- 1 sprig curry leaves
To Grind Roast
- 2 cups coconut freshly grated or frozen thawed
- ¼ tsp fenugreek seeds
- 3 pearl onion cut into small pieces
- 4 tsp coriander powder
- 1 tsp red chili powder
Tempering
- 1 tsp mustard
- 2 pearl onion chopped finely
- 3 red chilies dry (optional)
Instructions
- In a deep bottomed pan, boil water with the extract of tamarind juice squeezed.
- Add ginger, green chilies, turmeric, red chilly powder and the cut bitter gourd pieces into it.
- Cook for about 10 to 12 mins or until the bitter gourd is almost cooked .
- In a pan ,dry roast the contents mentioned in the "to grind roast" until the coconut gets browned but not burnt.
- Cool the contents and grind in a mixer with very less water into a fine paste.
- Add the ground coconut, curry leaves to the cooked bitter gourd and bring it to a boil.
- It should get a nice brown color.
- In a small pan heat up some oil and add mustard seeds .Add red chilies and curry leaves
- Pour this tempered oil into the curry and mix well.
- Serve this dish with rice or roti.
An excellent recipe for sure! Seems like I could try this one!❤️❤️
Many Thanks , hope you like it 👍🏻
I think I would like the version with white rice! I have never had this dish 🙂
Thank you Christy . That is the best combination to bring out all the flavors 🍚
You've covered this so thoroughly, great post! I did try to leave a comment before but it wouldn't submit and came up with an error (unless it went to spam, in which case you now have two from me). This wasn't a dish I'd ever heard of so it's interesting to see what goes in to it. And fascinating too about its medicinal properties, definitely sounds like it's one worth trying, especially if you have issues with blood sugar! x
Thank you so much Caz. I did not see a message in my spam section , so guess it must have gotten into an error on submit .I appreciate you taking the time to read and comment. This dish made out of bitter gourd tastes good .
I didn't really enjoy bitter gourd when I was growing up but I think I need to revisit it. Especially in a curry, this sounds really good!
Same here me too avoided bitter gourd when I was growing up ..but now including in my diet and slowly started liking it as well 🙂 Thank you for the comments!
Such a nice share Nisha...I too make curry with bitter gourd but your version is totally different, loved it ❣️. Like to give a try sometime 👍
Thank you so much Jyo, it is indeed great . I'm sure you will love this version as well.
What an intriguing combination - curry and bitter gourd! Is it possible to not add in the thai chilies to make this dish less spicy? 🙂
Sure Anna, you can try it without the chillies and it will still taste good! Thank you for stopping by.
Another new food for me...bitter gourd....hmmmmm. Wish I could try your food because it always looks delish!
Oh you are always welcome Diane , it would be my pleasure . This dish does require some acquired taste but it is really delicious with a steaming bowl of rice and rice wafers. Thank you !
I love theeyal for the delicious roasted coconut flavour, and this bittergourd theeyal looks so inviting.
Sure It does have a unique and wonderful taste. Thank you so much !
Sounds yum 😋 Love bitter gourd and hope to try this recipe soon 🙂
That's wonderful you love bitter gourd Smitha. I'm pretty sure you will love this curry! Thank you for the comments and stopping by .
I remember my mum making this curry, never was a fan for bitter gourd though! 😉
Nice to know that you have tried it Lorelle . I can very well understand ..it does take some acquired taste to get a liking for it! Thank you for stopping by.