## Pavakka Theeyal Recipe – Spicy & Tangy Karela In Tamarind Gravy (Tamil Nadu Style)
Discover how to make a delicious and authentic **Pavakka Theeyal Recipe – Spicy & Tangy Karela In Tamarind Gravy** with this easy-to-follow recipe. A traditional **Tamil Nadu Lunch**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 3 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes
**Total time:** 50 minutes
**Cuisine:** Tamil Nadu
**Course:** Lunch
**Diet:** Vegetarian
### Ingredients for Pavakka Theeyal Recipe – Spicy & Tangy Karela In Tamarind Gravy:
* 2 Karela (Bitter Gourd/ Pavakkai)
* 2 Onions
* 1/4 cup Tamarind Water
* 1/2 cups Water
* 1 teaspoon Jaggery
* 1 tablespoons Sunflower Oil
* Salt – to taste
* 1 cup Fresh coconut
* 1/2 teaspoon Turmeric powder (Haldi)
* 2 tablespoons Coriander (Dhania) Seeds
* 6 Dry Red Chillies
* Methi Seeds (Fenugreek Seeds) – a pinch
* 3 Whole Black Peppercorns
* 5 Curry leaves
* 1 tablespoon Coconut Oil
* 1 teaspoon Sunflower Oil
* 1 teaspoon Mustard seeds
* 8 Curry leaves
* 2 Dry Red Chillies
### Step-by-Step Instructions to Make Pavakka Theeyal Recipe – Spicy & Tangy Karela In Tamarind Gravy:
1. firstly cut the bitter gourds into semi circles and soak them in required salt water.
2. After 15 minutes, squeeze the bitter gourds and keep it aside.
3. The next step is to make the masala for Bitter Gourd curry.
4. Add coconut, coriander seeds and dry red chillies into a heavy bottomed pan and dry roast till the coconut turns dark brown.
5. Then reduce the flame and add turmeric, fenugreek seeds, peppercorns and curry leaves.
6. Let it cook for 1 more minute.
7. After a minute, add coconut oil and switch off the heat.
8. Add this gravy mixture into a grinder, add a little water and grind it into a smooth paste.
9. Heat some more oil the same pan and add the cut bitter gourd.
10. Stir fry them till the bitter gourd roundels become crispy.
11. Once the bitter gourd becomes crispy, add onions and cook them till they turn soft and brown.
12. Add the grounded curry paste, tamarind juice, jaggery and 1-1/2 cups water.
13. Mix everything properly.
14. Add salt in the curry and let it cook for about 5 to 6 minutes.
15. Once it is ready, switch off the heat.
16. Next, to make the tadka for curry, heat oil in a tadka pan.
17. When the oil is hot, add mustard seeds, curry leaves and dry red chillies.
18. Let it cook for about 30 seconds and add it to the curry.
19. Give it a mix and it is ready to be served.
20. Serve Pavakka Theeyal along with Palak Raita and Phulka for a weekday lunch with your family.
21. You can also pack it in your Lunch box.
22. You could also serve it along with Steamed rice, Snake Gourd Thoran Recipe (Turai Thoran) and drink a glass of Spiced Butter Milk With Coriander And Ginger Recipe with the meal.
### Tips for the Best Pavakka Theeyal Recipe – Spicy & Tangy Karela In Tamarind Gravy:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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