Of Flavours & Tastes…

Varutharacha Pavakka Curry | Bitter gourd cooked in roasted coconut gravy


2 medium sized bitter gourd,cut into thin semi circles
15 shallots
2 green chillies
2 tsp oil
1/4 tsp turmeric powder
1 tsp chilly powder
2.5 tsp coriander powder
1.5 cup water
1 small tsp tamarind paste
salt as required
1 cup water (200 ml )

To roast and grind

1 cup grated coconut
3 shallots
2 small garlic cloves
1 tsp fennel seeds
1/2 tsp cumin seeds
1 cup water

To Temper and garnish

1 tsp oil
1/2 tsp mustard seeds
2 sprig curry leaves


Heat oil in a thick bottomed curry pot and drop the semi-circled bitter gourd,chillies and shallots.Roast these in medium heat stirring in between,till the bitter gourd change color.This may take 5-7 minutes.Once done reduce the heat.Adding enough water make a paste of turmeric,chilly and coriander powders.Pour this to bitter gourd adding 1/4 cup more water.Saute this well to coat the bitter gourd pieces.This should be done in low heat till the raw smell disappears.Now add 1.5 cup water and increase the heat to maximum.Bring to a boil and then reduce the heat to medium.Cook with a closed lid.

Meanwhile roast the coconut along with the ingredients mentioned till brown.Let it cool and grind to a fine paste adding 1 cup water.Once the bitter gourd is cooked intact,add salt and tamarind paste followed by the ground paste.Add the remaining 1 cup of water washing the grinder.At this stage the water level should be little above the bitter gourd mixture.Simmer till oil clears on top.Check salt and adjust the seasoning.Switch off and keep ready.In a small pan heat oil to splutter mustard seeds and curry leaves.Pour this over the curry.

Serve after 15 minutes till the bitter gourd absorb all the flavors.Enjoy with rice.


13 comments on “Varutharacha Pavakka Curry | Bitter gourd cooked in roasted coconut gravy

  1. Shabbu
    January 24, 2014

    Delicious curry…perfect with rice…


  2. suhaina aji
    January 24, 2014

    Oooh…how i love this..i miss my moms cooking


  3. Swasthi Blank
    January 24, 2014

    This looks so yum and using coconut is something new t me.will try this. nice clicks too


  4. Hema
    January 24, 2014

    The curry looks fantastic, can imagine the flavor from the ground masala..


  5. mksalm Mksalim
    January 25, 2014

    ithinu kayppundo?


  6. Swapna Raghu Sanand
    January 25, 2014

    Reminds me of the time when my grandmother used to be there. She always had to have at least one pavakka dish with her meals. She also insisted that we – the children – should have it too. Somehow reading this recipe, i was filled with her memory and a longing to sit by her side and taste this delicious recipe….sigh!


  7. Mélange
    January 25, 2014

    True Shabbu.It's best combo for our nadan choru.


  8. Mélange
    January 25, 2014

    Thanks for the words Suhaina.


  9. Mélange
    January 25, 2014

    Plz lemme know how you loved it Swasthi.


  10. Mélange
    January 25, 2014

    Yes Hema,the ground masala brings the unique flavor.


  11. Mélange
    January 25, 2014

    illa salim.irikkumthorum ruchi koodukayum cheyyum.Vella pavakka aanenkil athrem nallathu.


  12. Mélange
    January 25, 2014

    You have it Swapna.I am touched the way how one recipe stirred memories in you. Afterall,food is one amazing factor that connects us often !


  13. Shanthi
    January 29, 2014

    Looks fabulous and well clicked 🙂


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This entry was posted on January 23, 2014 by in kerala food, veg curry.


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