Kakarakaya Pulusu
Veg
Vegan
A bitter gourd curry cooked in a tangy tamarind sauce with a blend of spices. This dish is known for its unique flavors and is a favorite among those who enjoy bold tastes.
Cuisines
Rayalaseema
Andhra
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 2 medium | bitter gourds (kakarakaya) |
| 2 tablespoons | tamarind pulp |
| 1 tablespoon | jaggery |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fenugreek seeds |
| 2 tablespoons | oil |
| 1 cup | water |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Wash the bitter gourds thoroughly and cut them into thin round slices.
- 2 Heat oil in a pan and add mustard seeds, cumin seeds, and fenugreek seeds. Allow them to splutter.
- 3 Add the sliced bitter gourds to the pan and sauté until they turn slightly golden brown.
- 4 Add turmeric powder, red chili powder, and salt. Mix well.
- 5 Pour in the tamarind pulp and water. Stir to combine.
- 6 Add jaggery and mix until it dissolves completely.
- 7 Cover and cook on a low flame until the bitter gourds are tender and the flavors are well absorbed, about 20 minutes.
- 8 Garnish with chopped coriander leaves before serving.
Tips
Adjust the amount of jaggery according to your taste preference for sweetness.