(Kaipakka Theeyal, Pagarkkai Pulikulambu)

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        Bittergourd (Kaipakka, Pavakkai) Theeyal is a traditional Kerala dish in which bitter gourd pieces are cooked in a tamarind and roasted coconut sauce. The theeyal gets its unique aroma and taste from the roasted coconut. The tamarind and coconut masks the bitterness of the bittergourd pieces and makes it delectable even to bittergourd haters.
 
Ingredients
Bittergourd - 2 big or 3 small 
Shallots (Sambhar Onions) - 5 (chopped)
Garlic - 5 cloves (chopped)
Tamarind - Gooseberry sized 
Grated Coconut - 1/2 cup
Corriander Powder - 3 tsp
Red Chilly Powder - 2 tsp (or to taste)
Turmeric Powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Curry Leaves - 1 spring
Coconut Oil -  2 tblsp
Method
1. Soak the tamarind in warm water and let it soften when you get the other things done. 
2. Chop the bittergourd pieces into small cubes or in semi circles.
3. Dry roast the grated coconut, shallots and garlic cloves on a low flame till it turns golden brown in colour. This may take about 10 minutes.
4. After it cools a bit, make a smooth paste with little water. Keep this aside.
5. Heat oil in a kadai and splutter the mustard seeds, fenugreek seeds and curry leaves. 
6. Add the bitter gourd pieces and saute for a good 8-10 minutes. This step reduces the bitterness of the gourd considerably.
7. Add the corriander powder, chilly powder and turmeric powder. Fry for 30 seconds.
8. Extract the pulp from the soaked tamarind and add it. Add the coconut paste, required amount of water and salt.
9. After the gravy boils, reduce the flame and let it simmer for 15-20 minutes till oil floats on top.
 
Serving Suggestions
- This is traditionally served with some white rice along with thoran, papadum etc.
- You could also serve this with chappattis, idlis or dosa.
 
Tips & Variations
        - Variations of this are made in Tamil nadu, Andra and Karnataka known as pavakkai pulikulambu, kakarakaya pulusu etc. The minor differences in the preparations include - adding channa dal and urad dal while tempering, adding a piece of jaggery to the gravy, skipping the coconut, using gingelly oil instead of coconut oil.
        - Theeyal is traditionally made with many different types of vegetables like shallots (ulli theeyal), okra (vendakka theeyal), brinjal (vazhuthananga theeyal), drumstick (murigakka theeyal), ginger (inghi theeyal), garlic (veluthulli theeyal) etc. Some of the other theeyals that you can make are zucchini theeyal, lotusroot theeyal etc.