Bittergourd thokku

Bitter gourd thokku
Bittergourd thokku one of my favourites and i replenish this every now and then , enjoy as a simple bittergourd rice with some pachadi . Iam the only one who loves this so i make it in small quantities .
methi dosa with mint chutney and sambar
recipe for thokku
INGREDIENTS:
1 cup finely sliced or chopped bitter-gourds, after removing the seeds.
1 lime size tamrind, soaked in warm water
Rock salt, powdered as required.
1 tsp chilli powder ( mild spice ) or Kashmiri chili powder.
A generous pinch of asafoetida powder, or the rock form, soaked in warm water or powdered.
1 tbsp powdered jaggery
Pinch of turmeric powder
TO ROAST AND GRIND TO POWDER.
with 1 tbsp sesame oil oil fry the following :
1 tsp chana dal
1 tsp udad dal
2 tsp coriander seeds
2 tsp sesame seeds
1/2 tsp asafoetida powder or crystals
6-8 red dry chillies of both spicy and mild varieties
heat a pan and roast the above till golden and aromatic, cool and powder in mixie . keep this powder aside , till needed .
For tempering
2 tbsp sesame oil
1 tsp mustard seeds
some curry leaves
METHOD :
1.wash , dry the bittergourds, slice thinly , removing seeds
2. In a pan roast ingredients mentioned above in roast and grind , keep ground powder aside .
3. In a pan add 2-3 tbsp sesame oil , and pan fry the bitter gourd slices with a pinch of salt .
4. Once the bitter gourds are stir fried , take a heavy bottomed pan , add sesame oil , splutter mustard seeds
add some curry leaves, add the stir-fried bitter gourds. keep tossing .
add 2 cups tamrind water, salt , turmeric powder .
A tsp of kashmiri chili powder may be added .
cover and cook till mixture thickens
stir at intervals, add the ground powder , about 3 -4 tbsp and mix well to prevent lumps .
continue to cover and cook till thokku is almost done .
add jaggery just before removing from flame .
The pavakkai thokku is done when oil is seen floating on sides and top .
This delicious fragrant thokku is very tasty when mixed with rice .
Store the prepared thokku in a clean dry air tight bottle .
This thokku comes handy to prepare a lunch box dish too.


Bittergourd rice
Browse my Instafeed for more . Follow me in Instagram .

Delicious and healthy poha puttu not only makes a quick evening snack but also a very handy neivediyam for Pooja days ,festivals like Krishna Jayanthi , Navarathri etc .
Tamil New Year, also known as "Puthandu," is celebrated with much enthusiasm and joy among Tamil-speaking people worldwide. It marks the first day of the Tamil calendar year and usually falls on April 14th. This day is filled with rich traditions, cultural festivities, and a sense of new beginnings.
Sri Rama Navami is a Hindu festival, celebrating the birth of Lord Rama. The Rama Navami festival falls in the Shukla Paksha on the Navami, the ninth day of the month of Chaitra in the Hindu calendar. Thus it is also known as Chaitra Masa Suklapaksha Navami, and marks the end of the nine-day Chaitra Navaratri celebrations.
Cinnamon raisin bread, especially is a fantastic breakfast choice because of its comforting flavor, soft texture, and natural sweetness.
The combination of cinnamon and raisins brings a natural warmth and sweetness that makes each bite feel comforting, perfect for a morning treat.
Elaneer Payasam, also known as Tender Coconut Kheer or Coconut Water Payasam, is a refreshing and delightful South Indian dessert made with tender coconut water and coconut flesh. It's a cool and sweet dish, perfect for hot summer days or as a refreshing conclusion to a meal.
Pongal Kuzhambu is a flavorful and tangy curry that is typically served with Pongal, a popular South Indian dish made with rice and lentils. Pongal Kuzhambu complements the mild and savory taste of Pongal, creating a well-balanced meal.
I enjoy baking these eggless burger buns that closely resemble classic brioche buns are soft, slightly sweet, and have a rich, buttery taste with a tender yet slightly chewy texture. These buns are enriched with milk, butter, and a touch of honey , giving them a beautiful golden-brown crust and a light, airy crumb inside.
The word "Thavala" (தவள) in Tamil refers to a traditional cooking pot or a heavy bottomed utensil commonly used in kitchens of the past. These heavy-bottomed bronze or brass vessels were used to prepare a variety of dishes, including this unique Thavala Dosai. The name comes from the method of cooking, where the batter is poured into a well-heated bronze pot (Vengala Paanai), resulting in a crispy, thick, and flavorful dosai.
Karuvepilai Thogayal (curry leaves chutney) is a flavorful and nutrient-rich condiment made by grinding roasted curry leaves with lentils, tamarind, and spices. It has a slightly tangy, earthy, and mildly spicy taste with a hint of bitterness from the curry leaves, balanced by the tamarind.
Karadayan Nonbu or Savitri Vratham is a traditional Tamil festival observed through fasting and the ritual tying of turmeric-smeared yellow threads around the necks. It is a solemn occasion where women pray fervently for the well-being and longevity of their husbands.
Kunuku is a delightful, crispy snack from Tamil Nadu, cherished for its crunchy texture and flavorful taste. Made from a blend of soaked and ground lentils, this deep-fried delicacy is often prepared as a quick evening snack or as part of festive offerings.
Chana Masala is a mildly spiced, tangy, and flavorful dish made with chickpeas (chana) cooked in a tomato-based gravy with onions, garlic, ginger, and spices like garam masala, coriander, and amchur (dried mango powder). Usually it is served with puris, bhaturas, or rice and is enjoyed across India, with regional variations. Every state has its own way of preparing this dish .
Nellikai Rasam, or Amla Rasam, is a tangy and mildly spicy South Indian soup made using Indian gooseberries (amla). The rasam has a well-balanced flavor profile—slightly sour from the amla, heat from black pepper and green chilies, and a subtle sweetness from jaggery.