Friday, December 7, 2012

Paavakkai Thokku / Bitter Gourd Pickle

Bitter Gourd - 1lb, about 7 to 8,  washed, de-seeded and chopped into bite size pieces
Tomatoes - 3 medium sized, chopped finely
Mustard Seeds - 1tsp
Urad Dal - 2 tsp
Red Chili Powder - 2 tsp
Turmeric Powder - 1 tsp
Asafetida - 1/2 tsp
Tamarind - Small lemon sized, soak it in warm water for 15 minutes and squeeze out the pulp
Powdered Jaggery - 1 TBSP
Salt - to taste
Curry Leaves - few
Oil - 4 TBSP

For the powder:  Dry roast and make a fine powder.
Raw Rice - 1 TBSP
Toor Dal - 2 tsp
Cumin Seeds - 1 tsp

  1. Heat oil in a wide bottom pan.  Splutter mustard seeds.
  2. Add urad dal and fry till golden brown.
  3. Add the chopped bitter gourd, asafetida and turmeric powder.  Fry until soft.
  4. Add the tomatoes, chili powder and some curry leaves.  Cooked until tomatoes turn soft and mushy.
  5. Add the jaggery, tamarind pulp and salt.  Cook until it becomes thick and the oil separates from the sauce.
  6. Now add the rice powder and curry leaves.  Mix well.  Cook for 2 minutes and remove from the heat.
  7. Serve with Idli, Dosa or yogurt rice.


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