Bittergourd Theeyal | How to make Bittergourd Theeyal

By Menaga Sathia  |  16th Nov 2015  |  
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  • Bittergourd Theeyal, How to make Bittergourd Theeyal
Bittergourd Theeyalby Menaga Sathia
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

43

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About Bittergourd Theeyal

The delicious and mouthwatering Bittergourd Theeyal is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Bittergourd Theeyal is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Bittergourd Theeyal. Menaga Sathia shared Bittergourd Theeyal recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Bittergourd Theeyal. Try this delicious Bittergourd Theeyal recipe at home and surprise your family and friends. You can connect with the Menaga Sathia of Bittergourd Theeyal by commenting on the page. In case you have any questions around the ingredients or cooking process. The Bittergourd Theeyal can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Bittergourd Theeyal with other users

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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