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Before you jump to Pavakka Theeyal recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Healthy eating is nowadays a great deal more popular than it used to be and rightfully so. Poor diet is a contributing factor in diseases such as heart disease and hypertension which can place a drain on the economy. Although we’re incessantly being encouraged to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. It is likely that many people feel it will take lots of effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, however, just making some small changes can positively impact daily eating habits.
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Thus, it should be fairly obvious that it’s not at all difficult to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to pavakka theeyal recipe. You can cook pavakka theeyal using 14 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Pavakka Theeyal:
- You need 1 cup bitter gourd, thinly sliced
- Prepare 1/2 cup fresh grated coconut
- You need 1 onion, chopped
- Provide 1 teaspoon garlic, chopped
- Get to taste salt
- Provide 1 teaspoon coriander powder
- You need 1 tablespoon red chilli powder
- Take 1/2 teaspoon turmeric powder
- You need 1 teaspoon tamarind paste
- You need 2 tablespoon coconut oil
- You need 1 teaspoon mustard seeds
- Provide 2 whole dry red chilies
- Take 1/4 teaspoon asafoetida
- Provide 1 sprig curry leaves
Instructions to make Pavakka Theeyal:
- Add 1 tsp. salt to the bitter gourd and set aside for 20-25 minutes. Then rinse well and squeeze out all the water. Keep aside.
- Dry roast the coconut till golden brown in colour. Switch off the flame and add the red chilli powder, coriander powder and turmeric powder. Saute for a few seconds and set aside to cool. Then add some water and grind into a smooth paste.
- Heat 1 tbsp. oil and saute the bitter gourd till light brown in colour. Now add the garlic and onion and continue to fry till it is cooked.
- Add the coconut paste. Stir fry on a medium flame till the oil separates.
- Add the tamarind paste mixed with 1 cup water and salt.
- Cover and simmer till it turns slightly thick. Switch off the flame & transfer to a serving dish.
- Heat remaining oil and temper with mustard seeds and red chilies. After it stops spluttering, switch off the flame and add the curry leaves and asafoetida. Saute for a few seconds.
- Pour this tempering over the end product. Serve with plain steamed rice.
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