Hagalakayi Gojju, Bitter Gourd Gojju Recipe, Pavakkai Thokku Recipe

Recipe for Karnataka style Hagalakayi Gojju, Bitter gourd Gojju Recipe, Pavakkai Thokku recipe. This dish can be stored in the refrigerator and used for up to ten days. Perfect as a side dish for rice or roti. Recipe with step by step pictures and video.

Bitter gourd is known as Hagalakayi in Kannada. Hagalakayi gojju or bitter-gourd gojju stands right in the middle of pickle and a chutney. It is so yummy and tart that even a person who doesn’t like bitter-gourd will become a convert. I tasted this gojju during my PG days in Bangalore at my friends PG. I had got the recipe long time back but it got lost somewhere and I totally forgot about it. The recipe paper was stashed inside an old suitcase and I was thrilled when I saw it. I have made it 3-4 times now and its my new favorite. I have it with rice, chapati, dosa , almost everything. It never lasts that long at my place. Here is how to do Hagalakayi gojju or bitter-gourd gojju.

Here are other recipes from the site that uses bitter gourd as the main ingredient. Bittergourd Recipes

Here is the video of how to make Hagalakayi Gojju, Bittergourd Gojju Recipe

Here is how to make Hagalakayi Gojju, Bittergourd Gojju Recipe Clean and cut the bitter-gourd into small pieces. Remove the seeds and the white part as much as possible from the inside of the gourd before cutting. Set aside. Soak a big lime size tamarind in 2 cups of water for 30 minutes. Squeeze the tamarind in the water to extract all the juices. Strain the juice and set aside the tamarind pulp / juice. Discard the tamarind seeds and the pith.

Heat Indian sesame oil or vegetable oil in a pan until hot and add in the mustard seeds, fenugreek seeds and the red chillies. Let it splutter. Add in the finely chopped green chillies, chopped curry leaves and the chopped bitter-gourd. Fry for 5 minutes.

Add in the spice powders, salt and the tamarind extract. Reduce the flame to low and let it cook for 30 minutes.

Fry till all the moisture has evaporated and the mixture is dry. The oil will start oozing out from the mixture. Add in the powdered jaggery. Make sure to powder the jaggery in a mixie before adding. Fry for a minute more. Switch off the flame and remove from heat.

Let the bittergourd-gojju cool in the pan until its completely cool and at room temperature. Transfer it to a clean and dry jar. The Hagalakayi gojju can be stored in the refrigerator for up-to ten days.

Main Ingredients for making Hagalakayi Gojju

• 1/2 cup Indian Sesame oil (or) Vegetable oil
• 1/4 teaspoon mustard seeds
• 1/8 teaspoon fenugreek seeds
• 4 dried red chillies
• 12 green chillies, chopped fine
• 4 sprigs curry leaves, finely chopped
• 4 bitter-gourd
• 2 teaspoon salt
• 1 big lime size tamarind
• 3 tablespoon powdered jaggery

Spice Powders for Hagalakayi Gojju

• 2 teaspoon coriander powder
• 2 teaspoon black pepper powder
• 1 teaspoon cumin powder
• 1 tablespoon red chillli powder
• 1/4 teaspoon asafoetida
• 1 teaspoon turmeric powder

Here is how to make Hagalakayi Gojju / Bittergourd Gojju

1. Clean and cut the bitter-gourd into small pieces.
2. Heat vegetable oil in a pan until hot and add in the mustard seeds, fenugreek seeds and the red chillies. Let it splutter. Add in the finely chopped green chillies, chopped curry leaves and the chopped bitter-gourd. Fry for 5 minutes.
3. Add in the spice powders, salt and the tamarind pulp. Reduce the flame to low and let it cook for 30 minutes.
4. Fry till all the moisture has evaporated and the mixture is dry. The oil will start oozing out from the mixture. Add in the powdered jaggery. Make sure to powder the jaggery in a mixie before adding. Fry for a minute more. Switch off the flame and remove from heat.
5. Let the bittergourd-gojju cool in the pan until its completely cool and at room temperature. Transfer it to a clean and dry jar. The gojju can be stored in the refrigerator for up-to ten days.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Pickle
• Cuisine: Karnataka

Main Ingredients for making Hagalakayi Gojju

• 1/2 cup Indian Sesame oil (or) Vegetable oil
• 1/4 teaspoon mustard seeds
• 1/8 teaspoon fenugreek seeds
• 4 dried red chillies
• 12 green chillies, chopped fine
• 4 sprigs curry leaves, finely chopped
• 4 bitter-gourd
• 2 teaspoon salt
• 1 big lime size tamarind
• 3 tablespoon powdered jaggery

Spice Powders for Hagalakayi Gojju

• 2 teaspoon coriander powder
• 2 teaspoon black pepper powder
• 1 teaspoon cumin powder
• 1 tablespoon red chillli powder
• 1/4 teaspoon asafoetida
• 1 teaspoon turmeric powder

Here is how to make Hagalakayi Gojju / Bittergourd Gojju

1. Clean and cut the bitter-gourd into small pieces.
2. Heat vegetable oil in a pan until hot and add in the mustard seeds, fenugreek seeds and the red chillies. Let it splutter. Add in the finely chopped green chillies, chopped curry leaves and the chopped bitter-gourd. Fry for 5 minutes.
3. Add in the spice powders, salt and the tamarind pulp. Reduce the flame to low and let it cook for 30 minutes.
4. Fry till all the moisture has evaporated and the mixture is dry. The oil will start oozing out from the mixture. Add in the powdered jaggery. Make sure to powder the jaggery in a mixie before adding. Fry for a minute more. Switch off the flame and remove from heat.
5. Let the bittergourd-gojju cool in the pan until its completely cool and at room temperature. Transfer it to a clean and dry jar. The gojju can be stored in the refrigerator for up-to ten days.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Pickle
• Cuisine: Karnataka

Find it online : https://www.kannammacooks.com/hagalakayi-gojju-bittergourd-gojju-recipe/

This is my dad’s mom Kittamma Paati’s recipe. My dad always says that Paati and my aunt worked so hard in the agricultural field so that her boys ( 5 of them ) could go to school. After my aunt got married, it was Paati all the way at the house and at the field. This is what my dad used to say when we were young – Paati lived in Periyanaicken Palayam in Coimbatore and her mom’s house was in Vaiyampalayam. Roughly about 10-12 kilometres one way. She used to walk the entire stretch as the bus was at 12 in the noon and the return bus was the next day. She would start at 6 in the morning after milking the cows, getting food ready for the boys and finishing the household chores. She would be back home by 6 in the evening. There were no good roads. 3 hours to go, 3 hours to come back and 5-6 hours at her moms place. She would just do it. She never complained. My dad says she loved buffalo yogurt. She would always end her every meal with curd rice made with buffalo milk after a long days work. She was bed ridden during her final years due to a failed eye surgery and I still remember her sitting at the farm on her bed watching the field. When we would go to meet her, she would hug me tight and kiss me for a good minute all over my face. I was really young at that time. My dad says that she loved Cuticura powder and would ask the shop keeper for “குட்டி தாச்சான் kutty thaachaan” powder. Kutty Thaachan / Kutty Saathaan means little ghost. I still laugh at that joke. Here is a picture of Kittamma Paati taken during my parents wedding.

I have also shared chettinad kuzhi paniyaram made using regular dosa batter. Check the recipe here.

Many people have asked me about idli rice. Here is a little info on the same.

The only rice that will give you desired results while making idli / Dosa is par boiled rice. Raw rice doesnt work. In particular, a par-boiled variety called idly rice is extensively used for making idli in the Tamilnadu region. The technical variety of parboiled rice thats referred to as simply “idly rice” is called as “salem kara” or “salem car”. If you cannot procure idly rice, try getting a good quality par boiled rice. Idly rice is a unique short grained fat rice. Here is a picture of idli rice.

Wash the idly rice, raw rice, fenugreek seeds and whole urad dal in water for couple of times. You can wash them together. After washing, soak the mixture in lots of water. Let it soak for 6-8 hours. Over night soaking is fine too. I usually soak the mixture at night before going to bed and grind it next morning.

Grind the soaked mixture with the water used for soaking to a smooth batter. Use only as much water as required to keep your mixie / blender going. Grind till the mixture reaches dosa batter consistency.

We will now make the vegetable mixture ready. Boil 1/3 cup each of finely chopped carrots, beans and peas. Set aside. Heat oil in a pan and add in mustard seeds, chana dal and cumin seeds. Let it splutter. Add in the finely chopped curry leaves, finely chopped onions and finely chopped green chillies. Add in the salt too. Fry till the onions are soft. Add in the fresh shredded coconut and the coriander leaves. Remove from heat and set aside.

Add the boiled vegetables and the fried mixture to the batter and mix well.

Heat the paniyaram pan / paniyarakkal until hot. Add 3/4 teaspoon of vegetable oil into each mold. Drop the batter to fill the mold. Cook for a minute. Then turn and cook on the other side. Turn again if necessary to make sure the paniyaram is evenly cooked on both sides and its nicely golden in colour.

The paniyaram is ready if it has become crispy and golden on both sides. Have the paniyarams hot.

• Measurements Used – 1 Cup = 250ml

For the Batter

• 3/4 cup Idly Rice
• 1/4 cup Raw Rice
• 1/3 cup Urad Dal
• 1/4 teaspoon Fenugreek seeds

For the tempering

• 1 tablespoon Coconut oil
• 1/4 teaspoon Mustard seeds
• 1/4 teaspoon Cumin seeds
• 1 teaspoon Chana Dal
• 3 green Chillies, finely chopped
• 3 springs Curry leaves, finely chopped
• 1 Onions, finely chopped
• 1 teaspoon Salt
• 1/2 cup Shredded Coconut
• 4 sprigs Coriander leaves, finely chopped

Other Ingredients

• 1/3 cup carrots
• 1/3 cup beans
• 1/3 cup peas
• Vegetable Oil for frying Paniyaram

1. Wash the idly rice, raw rice, fenugreek seeds and whole urad dal in water for couple of times. You can wash them together. After washing, soak the mixture in lots of water. Let it soak for 6-8 hours.
2. Grind the soaked mixture with the water used for soaking to a smooth batter.
3. Transfer the ground batter to a clean vessel and cover it and keep it in a warm place for 6-8 hours.
4. Boil 1/3 cup each of finely chopped carrots, beans and peas. Set aside.
5. Heat oil in a pan and add in mustard seeds, chana dal and cumin seeds. Let it splutter. Add in the finely chopped curry leaves, finely chopped onions and finely chopped green chillies. Add in the salt too. Fry till the onions are soft. Add in the fresh shredded coconut and the coriander leaves. Remove from heat and set aside.
6. Add the boiled vegetables and the fried mixture to the batter and mix well.
7. Heat the paniyaram pan / paniyarakkal until hot. Add 3/4 teaspoon of vegetable oil into each mold. Drop the batter to fill the mold. Cook for a minute. Then turn and cook on the other side. Turn again if necessary to make sure the paniyaram is evenly cooked on both sides and its nicely golden in colour.
8. The paniyaram is ready if it has become crispy and golden on both sides. Have the paniyarams hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 hours
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: South Indian, Tamilnadu