kakarakaya pulusu recipe | bitter gourd curry | kakarakaya curry with detailed photo and video recipe. a flavoured curry recipe made with tender and juicy bitter gourd slices. the recipe is known for its mixed flavour and taste, particularly the combination of bitter, spice and sweetness. it is generally served as a side dish to rice, but can also be served as a side dish to roti and naan.
i am a die-hard fan of bitter gourd recipes and it is very much evident with my blog. i have posted so many variations till now and i keep on experimenting with bitter gourd based recipes. having said that, kakarakaya pulusu recipe was long due on me. basically this is my mothers favourite recipe, and she used to love it during her childhood days in guntur, andhra pradesh. she still loves it, she makes whenever i visit my hometown. basically she adds a small portion of jaggery in it, according to her, the authentic andhra style does not add any. they just like, the bitterness and spicy taste in it. even though it is an andhra cuisine based dish, but being a mangalorean, i have introduced the jaggery to have the sweet, bitterness and spicy combination.
furthermore, i would like to highlight some more tips, variations and suggestions to kakarakaya curry. firstly, i would heavily recommend using fresh and tender bitter gourd for any bitter gourd based recipe. also, avoid using asian bitter gourd and use only indian bitter gourd. generally, the later one is more bitter in taste and ideal for such curries. secondly, i have added salt and soaked sliced bitter gourd in it, so that it reduces the bitterness and also absorbs salt. if you like to have the original bitter taste, you may skip this step. lastly, you can make the recipe with dry variation by not having a gravy base. you may have to skip adding more water to make it dry. i like my curries with gravy and hence i have made this way.
finally, i request you to check my other detailed curry recipes collection with this post of kakarakaya pulusu recipe. it mainly includes my other detailed recipe series like, bharwa baingan, paneer nawabi curry, brinjal tomato curry, mugachi usal, shimla mirch besan sabji, malai kofta, chana masala, reshmi paneer, dosa kurma, lauki ki sabji. further to these i would also like to highlight my other recipe categories like,
kakarakaya pulusu video recipe:
recipe card for bitter gourd curry recipe:
kakarakaya pulusu recipe | bitter gourd curry | kakarakaya curry
Ingredients
for masala powder:
- 2 tbsp peanut
- 2 tbsp sesame
- 1 tsp chana dal
- 1 tsp urad dal
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ¼ tsp methi / fenugreek
- 4 dried red chilli
other ingredients:
- 1 bitter gourd
- 3 tbsp oil
- 1 tsp mustard
- 1 tsp urad dal
- 1 tsp chana dal
- ½ tsp cumin
- pinch hing / asafoetida
- 1 dried red chilli
- ½ onion, finely chopped
- 1 tsp ginger garlic paste
- ½ tsp turmeric
- 1 tsp salt
- 1 cup tamarind extract
- 1 tbsp jaggery
- 2 tbsp coriander, finely chopped
Instructions
- firstly, slice bitter gourd to thick slices and remove seeds.
- add 1 tsp salt and mix well.
- allow to rest for 30 minutes. this helps to reduce the bitterness of bitter gourd.
- now in a pan take 2 tbsp peanut, 2 tbsp sesame, 1 tsp chana dal, 1 tsp urad dal, 1 tsp cumin seeds, 1 tsp coriander seeds, ¼ tsp methi and 4 dried red chilli.
- roast on low flame until it turns aromatic.
- cool completely and blend to a fine powder. keep aside.
- after resting bitter gourd in salt for 30 minutes, squeeze off the juice. this helps to reduce the bitterness.
- in a large kadai heat 3 tbsp oil and fry bitter gourd slices.
- and 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ½ tsp cumin, pinch hing and 1 dried red chilli.
- splutter the tempering.
- now add ½ onion, 1 tsp ginger garlic paste and saute well.
- add in fried bitter gourd, ½ tsp turmeric, 1 tsp salt and saute well.
- now add in prepared masala powder and saute slightly.
- further add 1 cup tamarind extract, 1 tbsp jaggery and mix well adjusting consistency as required.
- cover and boil for 5 minutes or until oil separates.
- finally, add 2 tbsp coriander and enjoy kakarakaya pulusu with hot steamed rice or chapati.
how to make kakarakaya pulusu with step by step photo:
- firstly, slice bitter gourd to thick slices and remove seeds.
- add 1 tsp salt and mix well.
- allow to rest for 30 minutes. this helps to reduce the bitterness of bitter gourd.
- now in a pan take 2 tbsp peanut, 2 tbsp sesame, 1 tsp chana dal, 1 tsp urad dal, 1 tsp cumin seeds, 1 tsp coriander seeds, ¼ tsp methi and 4 dried red chilli.
- roast on low flame until it turns aromatic.
- cool completely and blend to a fine powder. keep aside.
- after resting bitter gourd in salt for 30 minutes, squeeze off the juice. this helps to reduce the bitterness.
- in a large kadai heat 3 tbsp oil and fry bitter gourd slices. keep aside.
- and 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ½ tsp cumin, pinch hing and 1 dried red chilli.
- splutter the tempering.
- now add ½ onion, 1 tsp ginger garlic paste and saute well.
- add in fried bitter gourd, ½ tsp turmeric, 1 tsp salt and saute well.
- now add in prepared masala powder and saute slightly.
- further add 1 cup tamarind extract, 1 tbsp jaggery and mix well adjusting consistency as required.
- cover and boil for 5 minutes or until oil separates.
- finally, add 2 tbsp coriander and enjoy kakarakaya pulusu or bitter gourd curry with hot steamed rice or chapati.
notes:
- firstly, make sure to soak the bitter gourd in salt to reduce the bitterness.
- also, adjust the spice based on the heat you can handle.
- additionally, you can chop the bitter gourd to the size and shape of your choice.
- finally, kakarakaya pulusu recipe or bitter gourd curry tastes great when prepared with generous amount of oil.