Theeyal

Kerala food has found a comfortable niche in our home. We love the sambar, avail, kootu curries,erissaries... not to forget the idiappams, appams and stews.
Theeyal- not very popular at home, and lesser known up North,a rich brown, roasted coconut based curry, using small Madras onions , okra, yams or bitter gourd. If you like the bitterness of the karela- you will like this one!

Pavakka (karela) Theeyal

Dry roast till golden brown: 1/2 cup fresh grated coconut, 1tablespoon coriander seeds, 2 dry red chillies, a few Madras onions. Grind using a little water.

2 karelas ,skin on,thinly sliced ,rubbed over with salt and kept aside for an hour or so
1/2 cup small Madras onions
1teaspoon red chilli powder
1/2 teaspoon mustard seeds
1 sprig curry leaves
A little tamarind soaked in warm water and juice ( about 2 tablespoons)extracted
1 tablespoon coconut oil
Salt 

Squeeze water out of karela slices.
Splutter mustard seeds in hot oil, add curry leaves and onions. Stir and add karela. Sauté till almost cooked . Add red chilli powder and salt.Mix in the coconut mixture. Add water and tamarind juice.
Simmer- serve hot with rice...