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by Sowmya Venkatachalam
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- Kuzhambu
4.75 from 4 votes
Pavakkai Thokku (Bittergourd Thokku) is a spicy, tangy tamarind based chuntey which can be mixed with rice or as an accompaniment to the curd rice. Bittergourd tastes very well when cooked in certain method and this one way and it liked by most even those who doesn't like bittergourd.
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Jump to Recipe Print Recipe
During Travel, many of us feel home sick mainly due to the outside food. When we are travelling or going for a vacation the first thing that comes to our mind is food. Especially, with little children travelling with us, we will be more cautious. Because of the Home food, Nowadays, many of us prefer to stay in self-catering cottages and try to carry all homemade mix like Paruppu Podi, Pulikachal mix etc. So homemade thokku will be very helpful for us and we can easily make white rice and mix with this thokku and eat happily. Pavakkai Thokku is one such travel friendly recipe. It has a shelf life of 1 week to 10 days if preserved properly. Lets see how to make this yummy thokku.
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Recipe Card to make Pavakkai Thokku
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Pavakkai Thokku | Bittergourd Thokku Recipe | Pagarkai Thokku
Course: Accompaniment, Pickles
Cuisine: South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
Heavy Bottomed Pan
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 50 grams
Calories: 45kcal
Author: Sowmya Venkatachalam
Pavakkai Thokku (Bittergourd Thokku) is a spicy, tangy tamarind based chuntey which can be mixed with rice or as an accompaniment to the curd rice. Bittergourd tastes very well when cooked in certain method and this one way and it liked by most even those who doesn't like bittergourd.
Print Recipe
Ingredients
- 2 nos Bitter Gourd
- 1 tbsp Sambar Powder
- 1 lemon size Tamarind
- 1½ tsp Salt adjust to your taste
- 1 tbsp Grated Jaggery
- ¼ tsp Asafoetida (Asafetida / Hing)
- ¼ tsp Turmeric Powder
For Tempering
- 2 tbsp Oil preferably Gingelly Oil
- 1 tsp Mustard
- ½ tsp Fenugreek seeds
- ½ tsp Ajwain / Omam
- few Curry
Instructions
Preparation
Saok the tamarind in water and extract the juice
Finely chop the bittergourd and keep it aside.
Start with Tempering
Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add fenugreek seeds and ajwain and fry for 10 seconds.
Then add curry leaves and saute it for few seconds. Now, add sambar powder and fry in the oil for few seconds. Please ensure that the sambar powder is not burnt
Making of Thokku
Add the chopped bitter gourd and stir well to coat the sambar powder and then fry in the oil keeping the flame in medium.
When the bittergourd are stir-fried in the oil nicely, then add tamarind extract.
Add turmeric powder and salt and allow the tamarind extract to boil till the raw smell of the tamarind extract goes off. Keep the flame low and allow the whole mixture to get thicken and becomes like a thokku.
When the whole bittergourd mixture becomes only 1/4th of the quantity, then add grated jaggery and mix well. Switch off the flame.
Allow the thokku to cool off and then store it in a air tight container. On top of the thokku add 2 teaspoon of oil and then close the container with the lid. The Top oil layer of the thokku is the preservative and it helps in preserving the thokku and extends its shelf life. When you are using, take the thokku from the bottom without using the oil. The Oil helps with the for the shelf life of the thokku.
The delicious bittergourd thokku is now ready to serve!
Notes
- Onion, Garlic & Tomato can also be added to this thokku.
- Use of Gingelly Oil is recommended for this thokku.
- Adding Jaggery enhances the taste of this thokku. You can skip it if you don't like
- Adjust the spice level based on your taste
Nutritional Info
Nutrition Facts
Pavakkai Thokku | Bittergourd Thokku Recipe | Pagarkai Thokku
Amount Per Serving (2 tbsp)
Calories 45Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 1430mg62%
Carbohydrates 3g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Pavakkai Thokku:
- Saok the tamarind in water and extract the juice
- Finely chop the bittergourd and keep it aside. Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add fenugreek seeds and ajwain and fry for 10 seconds. Then add curry leaves and saute it for 10 seconds. Now, add sambar powder and fry in the oil for 10 seconds
- Then add the chopped bitter gourd and stir well to coat the sambar powder and then fry in the oil keeping the flame in medium.
- When the bittergourd are stir-fried in the oil nicely, then add tamarind extract. Add turmeric powder and salt and allow the tamarind extract to boil till the raw smell of the tamarind extract goes off. Keep the flame low and allow the whole mixture to get thicken and becomes like a thokku. When the whole bittergourd mixture becomes only 1/4th of the quantity, then add grated jaggery and mix well. Switch off the flame. Allow the thokku to cool off and then store it in a air tight container. On top of the thokku add 2 teaspoon of oil and then close the container with the lid. The Top oil layer of the thokku is the preservative and it helps in preserving the thokku and extends its shelf life. When you are using, take the thokku from the bottom without using the oil. The Oil is mandatory for the shelf life of the thokku.
- The delicious bittergourd thokku is now ready to serve!
| Bittergourd Thokku Recipe | Pagarkai Thokku Recipe |
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Sowmya Venkatachalam
IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!
Maami, I just love your recipes. My husband calls me a good cook these days after I started trying all your recipes. Can you please post recipes with shelf life of 3 to 5 days like this thokku recipe. Also suggest any tiffin items with 3 to 5 days of shelf life. Now the only option I know is chappathi.
Reply
Hi Gayathri, Thanks for your message. Will surely work on other thokku or ready mixes. You can also make Puliodarai, gobi paratha, soya mince paratha even pooris will stay for 3 days. I will post other recipes soon
Reply
Hi Mami,
Thanks for the recipe. I wanted to know what is the use of Ajwain in this thokku. It adds a very strong flavor to the thokku overpowering the other flavours.
Reply
