Kakarakaya Pulusu – Bitter Gourd Curry


Kakarakaya Pulusu is one of my favorite tangy gravy dish. Bittergourd curry is cooked in a spiced tamarind sauce and goes well with rice and rotis.Good for diabetic patients.

Kakarakaya Pulusu

Kakarakaya Pulusu Recipe

3-4 medium sized bitter gourd/kakarakaya/karela
1 large onion sliced
2 green chillis slit lengthwise
2-3 tbsps thick tamarind paste
7-9 cloves garlic
1″ ginger chopped
10-12 curry leaves
3/4th tsp chilli pwd
1 tsp dhania pwd
1/2 tsp jeera pwd
1/4 tsp turmeric powder
2 tsps grated jaggery or sugar
salt
oil as required

Peel and deseed the bitter gourd i.e scoop out the seeds with a spoon and cut into 2″ pieces. (Scoop seeds if they are too mature and hard)
Boil these pieces in 1 1/2 cups of water and salt till half cooked. Drain.
Heat 1/2 tbsp oil in a vessel and fry the boiled bitter gourd pieces for 5-7 minutes. Remove from fire and keep aside.
In the same pan add 1/2 tbsp oil, add the onions, garlic and ginger and saute till transparent. Cool and grind to a coarse paste.
Heat 1 tbsp oil in the vessel add curry leaves, green chillis and the coarse onion paste. Saute for 2 minutes.
Add dhania pwd, jeera pwd, chilli pwd, turmeric and jaggery. Combine well.
Add the fried kakarakaya pieces and tamarind paste and mix well. Add 2 cups of water and let the karela cook well till you get a gravy consistency (pulusu consistency). Adjust salt and garnish with coriander leaves.

Kakarakaya Pulusu – Bitter Gourd Curry

  Prepare time:
 Cook:
 Serves: 4

 Main Ingredients:

  •  bittergourd
  •   tamarind

By
Published:

One of my favorite tangy gravy dish. Bittergourd is cooked in a spiced tamarind sauce and goes well with rice and rotis.
  • sumana

    hello

    the above recipe name says kaakarakaya pulusu and the pic also shows kaakara kaaya pieces but the recipe uses ridge gourd! am i reading this wrong?

    its kaakarakaya piece and not ridge gourd

    • Sridevi

      Nammaskaramandi……….. Naa peru Sridevi naku kothaga Pelli aiendhi naku assalu vantalu ravandi nenu mee site chusanu Miru cheppinatte chestunnanu, chalabaga vuntunnai ni vantalu antunnaru I’m so happy mam n I like u sooooo much sails garu

  • veena

    Hi Sailu, I tried this recipe yesterday and it came out well, everyone at home liked it for chapathi.
    I followed your steps except that i had to add more jaggery. But the bitterness was still there…. 🙂

  • Sirisha

    I have always loved my mom’s kakarakaya pulusu. Comparing notes with your version, now I am biased towards your version too! This is so good – the flavors complement the bitterness of the kakarakaya so well.

  • Tasteslikehome

    Ummmm. My kind of food. Love it. How are you?

    • Anonymous

      Hey, so nice to see you. I’m good and hope the same with you. 🙂

    • Anonymous

      Hey, so nice to see you. I’m good and hope the same with you. 🙂

    • Anonymous

      Hey, so nice to see you. I’m good and hope the same with you. 🙂

  • Tasteslikehome

    Ummmm. My kind of food. Love it. How are you?

  • radha
  • Shivu

    How come we haven’t met before??? I m from Vizag too sailu!! And I simply love your blog… I try out recipes daiy from your blog and today was kakarakaya pulusu… It turned out simply fab!!! I must say all your recipes taste similar to my mom’s…

  • Shivu

    A small tip to go guys…
    I used tiny bittergourds (karela) about one inch in size each and slit them lengthwise and deseeded them. Rest of te recipe is same.

  • indrani

    Hope you post a pic of this recipe soon….