Bittergourd Thokku Recipe | Pagarkai Thokku Recipe

During Travel, many of us feel home sick mainly due to the outside food. When we are travelling or going for a vacation the first thing that comes to our mind is food. Especially, with little children travelling with us, we will be more cautious. Because of the Home food, Nowadays, many of us prefer to stay in self-catering cottages and try to carry all homemade mix like Paruppu Podi, Pulikachal mix etc. So homemade thokku will be very helpful for us and we can easily make white rice and mix with this thokku and eat happily. Bitter gourd thokku is one such travel friendly recipe. It has a shelf life of 1 week to 10 days if preserved properly. Lets see how to make this yummy thokku.

Bittergourd Thokku Recipe | Pagarkai Thokku Recipe
Bittergourd Thokku Recipe | Pagarkai Thokku Recipe

Preparation and Yield:
Preparation time10 mins
Cooking Time30 mins

Bittergourd Thokku Recipe | Pagarkai Thokku Recipe
Bittergourd Thokku Recipe | Pagarkai Thokku Recipe

Bitter Gourd2
Sambar Powder1 tablespoon
Tamarind1 lemon size
SaltTo taste
Grated Jaggery1 tablespoon
Hinga Pinch
Turmeric Powdera Pinch

* 1 Cup = 250ml
For Seasoning:
Oil2 tablespoon+2 teaspoon
Mustard Seeds1 teaspoon
Fenugreek Seeds1/2 teaspoon
Omam / Ajwain Seeds1/2 teaspoon
Curry Leaves1 few


  1. Saok the tamarind in water and extract the juice

  2. Finely chop the bittergourd and keep it aside. Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add fenugreek seeds and ajwain and fry for 10 seconds. Then add curry leaves and saute it for 10 seconds. Now, add sambar powder and fry in the oil for 10 seconds

  3. Then add the chopped bitter gourd and stir well to coat the sambar powder and then fry in the oil keeping the flame in medium. 

  4. When the bittergourd are stir-fried in the oil nicely, then add tamarind extract. Add turmeric powder and salt and allow the tamarind extract to boil till the raw smell of the tamarind extract goes off. Keep the flame low and allow the whole mixture to get thicken and becomes like a thokku. When the whole bittergourd mixture becomes only 1/4th of the quantity, then add grated jaggery and mix well. Switch off the flame. Allow the thokku to cool off and then store it in a air tight container. On top of the thokku add 2 teaspoon of oil and then close the container with the lid. The Top oil layer of the thokku is the preservative and it helps in preserving the thokku and extends its shelf life. When you are using, take the thokku from the bottom without using the oil. The Oil is mandatory for the shelf life of the thokku.

  5. The delicious bittergourd thokku is now ready to serve! 
  6. Bittergourd Thokku Recipe | Pagarkai Thokku Recipe
    Bittergourd Thokku Recipe | Pagarkai Thokku Recipe

Post a Comment

Maami, I just love your recipes. My husband calls me a good cook these days after I started trying all your recipes. Can you please post recipes with shelf life of 3 to 5 days like this thokku recipe. Also suggest any tiffin items with 3 to 5 days of shelf life. Now the only option I know is chappathi.

Hi Gayathri, Thanks for your message. Will surely work on other thokku or ready mixes. You can also make Puliodarai, gobi paratha, soya mince paratha even pooris will stay for 3 days. I will post other recipes soon

Hi Mami,
Thanks for the recipe. I wanted to know what is the use of Ajwain in this thokku. It adds a very strong flavor to the thokku overpowering the other flavours.



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