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 – Bitter Gourd Curry

  Prepare time:
 Serves: 4

 Main Ingredients:

  •  bittergourd
  •   tamarind


  •   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

Method for making Kakarakaya Pulusu – Bitter Gourd Curry

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.


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

13 thoughts on “Kakarakaya Pulusu – Bitter Gourd Curry

  1. 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

    1. 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

  2. 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…. ๐Ÿ™‚

  3. 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.

  4. 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…

  5. 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.

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