Pavakka Theeyal

Pavakka Theeyal is a recipe of the Keralites, which is not among the favourites of most of them because it is made of pavakka.It is a good accompaniment of rice.

When my mother makes this curry at home, I guess the curry by the aroma which comes out from the coconut and other ingredients when fried. It is one of my mothers favourites and mine too….When I said to my husband that I am going to make pavakka theeyal, the response was not so good as he used to say. But, he liked the curry.
Here goes the version of my mother’s pavakka theeyal.

Pavakka Theeyal


1. pavakka/bittergourd -1 big or 3 small
shallots,sliced fine -6
green chilly,sliced elongated- 4
ginger,chopped – 1 inch
curry leaves – a few
tamarind/vaalan puli – size of a lemon *
water – 1/2 cup
2.coconut,scrapped – 1 full*
ginger,chopped- 1 inch
curry leaves – a few
shallots,sliced fine -6
whole red chilly – 4
3.corriander powder – 4 teaspoon
turmeric powder – 1/2 teaspoon
4. water – 1/2-3/4 cup
salt – as needed
5. oil – 2 tsp


Step 1 In a pan cook the pavakka with all ingredients mentioned in no.1.

Step 2 In another pan fry the ingredients mentioned in no.2 till the coconut is brown.

Step 3 Add the powders.Fry for another 2-3 minutes. Switch off the fire and let it cool.

Step 4 Grind the fried coconut mixture without water in a mixer.

Step 5 Grind the same, with water.

Step 6 In another pan heat oil, splutter the mustard seeds.

Step 7 Add the cooked pavakka. Fry for 2 minutes. Add salt to taste.

Step 8 Add the ground coconut mixture.

Step 9 Let it boil.




1. Soak the tamarind in 1/4 cup luke warm water.
2. Microwave the coconut before frying to make the coconut dry. I microwaved for 6 minutes.


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