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Pavakkai Thokku

Ravi Chandran
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Print Recipe
Course Pickles
Cuisine Indian, Indian, Tamilnadu
Servings 0
Diet Vegetarian

Ingredients
  

  • 250 gm Bitter Gourd / பாகற் காய் - sliced
  • 1 lemon size Tamarind extract / புளிக் கரைசல்
  • 2 tbsp Red Chili powder / மிளகாய்த் தூள் - adjust to your spice level
  • 1 tsp Turmeric powder / மஞ்சள் தூள்
  • 1 pinch Asafoetida / பெருங்காயம்
  • 1 tbsp Fenugreek powder / வெந்தையப் பொடி
  • 2 tsp Fenugreek seed / வெந்தயம்
  • 2 tsp Mustard seed / கடுகு
  • 150 ml Sesame Oil / நல்லெண்ணெய்
  • 1 tsp Ajwain seed - optional
  • 50 gm Jaggery / வெல்லம் - powdered, optional
  • 1 tsp Salt / உப்பு - adjust to your taste
  • 1 bunch Curry leaves, Fresh / கருவேப்பிலை

Instructions
 

  • Heat little oil in a pan
  • Add curry leaves and fry well
  • Add cut bitter gourd and sauté well, allow it to cool
  • Grind the sautéd bitter gourd and curry leaves [reserve a few bitter gourd] into a coarse paste
  • Add little more oil
  • Temper mustard, fenugreek seeds
  • Add turmeric powder, asafoetida
  • Add tamarind extract and bring it to a boil
  • Add the ground paste and reserved sautéd bitter gourd and cook them well
  • Add ajwain, red chili powder, fenugreek powder, salt, jaggery and mix well
  • Add oil little by little and stir continuously
  • Once the paste is cooked well, it will stop absorbing oil, stop adding further oil
  • Allow it to cool

Notes

Note
* Store in a air tight dry container
* Store in a cool dry place
* Never use damp spoon or spatula
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