Pagarkkai theeyal is an authentic tamarind based gravy popular in Kerala and down South.Pagarkkai is Tamil word for Bitter gourd. Coconut gratings is roasted till turns dark brown in colour hence it is named as theeyal. Theeyal means burnt.
INGREDIENTS
BITTERGOURD- 3 NOS
ONION- 2 NOS
COCONUT GRATINGS- 2 TBSP
CORIANDER SEEDS- 5 TSP
URAD DHAL- 4 TSP
RED CHILLIES- 5 NOS
PEPPERCORNS- 1 TSP
TAMARIND- LEMON SIZE
TURMERIC POWDER- 1 TSP
SALT TO TASTE.
SEASONING
OIL- 2 TSP
MUSTARD- 1 TSP
CURRY LEAVES- 1 SPRIG
METHOD
Wash and chop bitter gourd and shallow fry it and keep it aside. In a pan add 3 tsp of oil and roast coriander leaves,red chillies,urad dal and peppercorns till crisp and grind to fine paste on cooling. Soak tamarind in warm water and extract syrup.In pan add 4 tsp oil and saute chopped onion and saute till it turns translucent. Over this add shallow fried bittergourd,tamarind syrup,salt,turmeric powder and boil till raw smell of the tamarind goes off.
Now add the ground paste and simmer for five minutes.
INGREDIENTS
BITTERGOURD- 3 NOS
ONION- 2 NOS
COCONUT GRATINGS- 2 TBSP
CORIANDER SEEDS- 5 TSP
URAD DHAL- 4 TSP
RED CHILLIES- 5 NOS
PEPPERCORNS- 1 TSP
TAMARIND- LEMON SIZE
TURMERIC POWDER- 1 TSP
SALT TO TASTE.
SEASONING
OIL- 2 TSP
MUSTARD- 1 TSP
CURRY LEAVES- 1 SPRIG
METHOD
Wash and chop bitter gourd and shallow fry it and keep it aside. In a pan add 3 tsp of oil and roast coriander leaves,red chillies,urad dal and peppercorns till crisp and grind to fine paste on cooling. Soak tamarind in warm water and extract syrup.In pan add 4 tsp oil and saute chopped onion and saute till it turns translucent. Over this add shallow fried bittergourd,tamarind syrup,salt,turmeric powder and boil till raw smell of the tamarind goes off.
Now add the ground paste and simmer for five minutes.
No comments:
Post a Comment