Bittergourd Theeyal | How to make Bittergourd Theeyal

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ByMenaga Sathia
Created on 16th Nov 2015
  • Bittergourd Theeyal, How to make Bittergourd Theeyal
Bittergourd Theeyalby Menaga Sathia
  • Bittergourd Theeyal | How to make Bittergourd Theeyal (10 likes)

  • 0 reviews
    Rate It!
  • By Menaga Sathia
    Created on 16th Nov 2015

Bittergourd Theeyal is an aromatic, flavorful and delicious dish which is very much popular in Kerala. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Bittergourd Theeyal is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Bittergourd Theeyal at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 20 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Bittergourd Theeyal by Menaga Sathia in step by step with pictures so you can easily learn how to cook the perfect Bittergourd Theeyal at your home without any difficulties. Bittergourd Theeyal is one of the representative dishes of Kerala which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Bittergourd Theeyal

Ingredients to make Bittergourd Theeyal

  • Bittergourd / Pavakkai - 1 Big size
  • Tamarind - Small Lemon Size
  • Grated Coconut - 1 cup
  • Pearl onions - 5
  • Curry leaves - 1 sprig
  • Fenugreek seeds - 1/4 tsp
  • Peppercorns - 1/4 tsp
  • coriander powder - 3 tsp
  • Red chilli powder - 2 tsp
  • Turmeric powder - 1/4 tsp
  • To temper : Coocnut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - a few

How to make Bittergourd Theeyal

  1. Soak tamarind in hot water and extract the juice from it. Keep aside. Deseed the bitter gourd, cut into small pieces. In a pan, fry the grated coconut till it becomes brown, stirring continuously on low heat.
  2. Add pearl onions, fenugreek seeds, pepper corns and curry leaves. Once the coconut is roasted well, add the spice powders and switch off the flame. Set aside to cool and grind it to a very fine paste.
  3. Heat oil in a vessel, add the temper items given under the ingredients 'To temper '.
  4. Add the bitter gourd pieces, saute it well for 5 minutes.
  5. Then add tamarind juice + salt.
  6. Once the raw smell of tamarind goes away, add the coconut paste.
  7. Cook it well until the gravy thickens. Serve hot with rice.
My Tip: The taste will be better the next day. Instead of bitter gourd you can use Pearl onions, Okra, Drumstick and Yam.

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