Pavakkai thokku | Bitter gourd thokku

Pavakkai thokku | bitter gourd thokku | bitter gourd masala | karela curry | bitter gourd curry | hagalakayi gojju | bitter gourd gojju | pagarkai thokku | grand sweets thokku | bitter gourd pickle | south Indian  kuzhambu recipe with step-by-step pictures and video recipe. Check out the pavakkai thokku recipe. If you like the video pls SUBSCRIBE to my channel.

Can I skip pressure-cooking bitter gourd?

Yes, it is optional but I prefer doing this as it saves time.

Can I make it without onion and  garlic thokku

Yes but garlic and onion give an amazing taste to the thokku so I would recommend that

Can I reduce tomatoes?

If you are planning to store thokku for a long time reduce tomatoes and increase tamarind.

Can I skip tomatoes?

Yes, I like the soreness from tomatoes hence I have used them. If you are skipping tomatoes adjust the tamarind accordingly. Pulikaichal, puli aval, instant puli sadam are some of my tamarind-based dishes 

How to serve pavakka thokku?

You can serve it as a rice accompaniment. It also tastes good as a side for curd rice and tiffin varieties

Can I use store-bought tamarind paste?

For this recipe, I have used homemade tamarind paste. Instead, you can soak small lemon-sized tamarind, extract tamarind water and prepare kuzhambu. If you are using store-bought tamarind paste, adjust the quantity according to its soreness. If you are soaking tamarind, add extra water and boil till the raw smell goes off

 

The shelf life of puli kuzhambu 

puli based Kuzhambu variety generally stays good for Up to 1 week in the fridge

What should be the consistency of the kuzhambu?

In our home, we prefer thick pavakkai kulambu. You can adjust the water according to your desired consistency.  Kuzhambu generally thickens over time but if you think kuzhambu is runny make a slurry with kuzhambu and rice flour and add it to the kuzhambu .

Tamarind based Kuzhambu

Kuzhambu varieties without tamarind 

Ingredients:

Pressure cook

1 bitter gourd

Pinch of turmeric powder 

Required salt

Kuzhambu

1 tablespoon + 1/2 teaspoon sesame oil

1/4 teaspoon mustard seeds

 fenugreek seeds few

1/2 teaspoon cumin seeds

Curry leaves few

1 green chilli

6 big Garlic, thinly sliced

1 onion, finely chopped

2 tomatoes, chopped

1/2 tbsp sambar powder

2 tablespoon tamarind paste, homemade

1 + 1/4 cup of water

1/8 teaspoon turmeric powder

Required salt

 jaggery little

How to make pavakkai thokku with step-by-step pictures 

• First pressure-cook bitter gourd, turmeric powder, and salt for 3 whistles

• add 1 tablespoon of sesame oil and when the oil is hot

• Furthermore, Add mustard seeds, fenugreek seeds, and cumin seeds; saute and let them splutter

• add curry leaves and green chilli; mix well and roast

• Furthermore, Add garlic and saute for 15 seconds 

•  add chopped onions and sauté till onions turn translucent

• Furthermore, Add cooked pavakkai; saute for 3 minutes

•   add tomatoes  and give a quick mix 

• Furthermore, add salt and turmeric powder; mix well and saute till tomatoes turn mushy

• Add sambar powder, and saute for two minutes

• Furthermore, Add tamarind paste and give a quick mix

• add water and boil for 10 minutes 

• Finally, add jaggery and sesame oil;  cook till thokku comes to your desired thickness