Paavakkai (bittergourd) Thokku
ground bittergourd
I learned this recipe from my mom. She found a way to make me eat bittergourd😄. Now I follow this to make my kid eat bittergourd😉. It is tasty, helathy and goes with anything from bread to upma. Shelf life is upto a month. Enjoy! P.S - I don't know the english name for "thokku". It falls under picke category😆
What you will need
500 grams bittergourd, chopped
Tamarind - size of a lemon (aprx 25 grams)
Dried red chillies 12
Salt to taste
Mustard 1 tsp
Turmeric powder & Asafoetida - a pinch
Sesame oil - 200 ml
How to cook
1
![, bittergourd & chilli for 5 whistles. You can also cook them on stovetop until the bittergourd becomes soft.](https://craftlog.global.ssl.fastly.net/m/ve/b64-2157622-1544002593022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1JTiZyZW5kZXJDbGlwU3RhcnQ9MSZyZW5kZXJDbGlwU2l6ZT0z.jpg)
Soak & extract 2 cups of tamarind juice. Mix & pressure cook tamarind juice, bittergourd & chilli for 5 whistles. You can also cook them on stovetop until the bittergourd becomes soft.
2
![t to a smooth paste.](https://craftlog.global.ssl.fastly.net/m/ve/b64-2157622-1544002593022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1JTiZyZW5kZXJDbGlwU3RhcnQ9NCZyZW5kZXJDbGlwU2l6ZT0x.jpg)
Once it is cooked, let it cool down to room temperature. Add salt & grind it to a smooth paste.
3
![ure.](https://craftlog.global.ssl.fastly.net/m/ve/b64-2157622-1544002593022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1JTiZyZW5kZXJDbGlwU3RhcnQ9NSZyZW5kZXJDbGlwU2l6ZT0y.jpg)
Heat oil. Add mustard, turmeric, asafoetida and the ground bittergourd mixture.
4
![ow flame with the lid on (don't tell me i din't warn u😉). Every 3 minutes, remove from flame & give it a mix to avoid splattering. Again put in on flame & close it.](https://craftlog.global.ssl.fastly.net/m/ve/b64-2157622-1544002593022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1JTiZyZW5kZXJDbGlwU3RhcnQ9NyZyZW5kZXJDbGlwU2l6ZT0x.jpg)
Now, this mixture is going to jump all over your kitchen. So cook it in a low flame with the lid on (don't tell me i din't warn u😉). Every 3 minutes, remove from flame & give it a mix to avoid splattering. Again put in on flame & close it.
5
![for another 10 minutes stirring occasionally.](https://craftlog.global.ssl.fastly.net/m/ve/b64-2157622-1544002593022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1JTiZyZW5kZXJDbGlwU3RhcnQ9OCZyZW5kZXJDbGlwU2l6ZT0x.jpg)
Continue this way until the oil starts to separate (aprx. 40 minutes). Cook for another 10 minutes stirring occasionally.
6
![e from flame. Cool it to room temperature. Refrigerate it in airtight container.](https://craftlog.global.ssl.fastly.net/m/ve/b64-2157622-1544002593022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1JTiZyZW5kZXJDbGlwU3RhcnQ9OSZyZW5kZXJDbGlwU2l6ZT0x.jpg)
The end product consistency will be like a thick paste (refer video). Remove from flame. Cool it to room temperature. Refrigerate it in airtight container.
7
Tip - if you dont like the bitterness, you can add half a cup of jaggery while grinding the bittergourd.
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