Kakarakaya ( Bitter Gourd in English, Pavakkai in Tamil, Karela in Hindi) is a very healthy and diabetic friendly vegetable. I make bitter gourd recipes at least once in a week.Usually I prepare bitter gourd curry, Chettinad puli kuzhambu or Pavakkai pitlai. Kakarakaya Pulusu is made by frying bitter gourd pieces in oil and its added to a spicy gravy.But I came across an easy, one pot, Andhra style Kakarakaya Pulusu ( Pulusu means Kuzhambu/Gravy) in a You tube video. I tried it for lunch along with brinjal masala poriyal. This gravy tasted very well without much bitterness. Bitter gourd lovers like me must try this recipe. Addition of jaggery(Bellam), tamarind and thinly sliced bitter gourd sauted in oil helps to reduce the bitterness I feel. So friends, do try this Andhra special Kakarakaya Pulusu recipe for rice. I am sure you will enjoy it
Now lets see how to make it with step by step photos !
Check out my other
ANDHRA RECIPES as well
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Kakarakaya Pulusu Recipe - Andhra Bitter Gourd Gravy
How to make Andhra style Bitter Gourd Gravy for rice - Kakarakaya pulusu recipe Cuisine: Andhra Recipes
Category: Side dish for rice
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
1 cup - 250ml
- Bitter gourd - 1 no ( Medium sized)
- Tamarind - Big gooseberry size
- Big onion - 1 no ( chopped)
- Green chillies -2 nos
- Ginger & Garlic paste - 1/2 tsp ( or use 1/2 tsp Ginger paste)
- Red chilli powder - 1.5 tsp
- Dhania powder - 1 tbsp
- Salt & water - as needed
- Grated jaggery - 2 tsp
To temper
- Cooking oil - 3 tbsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1 tsp
- Curry leaves - few
- Hing - a pinch
- Coriander leaves - to garnish
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METHOD
- Wash and cut the bitter gourd vertically. Remove the middle portion along with the seeds. Slice it thinly as shown in the picture below. These steps will help you to remove the bitterness to a certain extent.So slice it thinly.
 - In a pressure cooker base, heat oil and splutter mustard seeds, urad dal, cumin seeds, curry leaves. Add bitter gourd slices till it becomes soft. Add onion, g&g paste and saute till its raw smell goes off. Add slit green chillies and saute for few seconds.
 - Now add the red chilli powder, turmeric powder, dhania powder and salt. Dhania powder helps to give thickness to the gravy. Mix well in low flame without burning them. Now add 1 cup of tamarind extract, raw pinched curry leaves. Let it boil for a minute. Add the grated jaggery, check for salt and spice. Add more chilli powder and salt if needed. Mix well and pressure cook in very low flame for 2 whistles. Bitter gourd cooks soft.
 - Open the cooker and see a layer of oil floating on top. Check if the gravy is too watery. If its too watery, boil for sometime till slightly thick. Mix well & serve hot with rice & papad ! ( Oil floats on top only if you cook this gravy in pressure cooker. If you make in kadai, you should boil the gravy till oil oozes out)
Enjoy! |
Note
- Adjust the quantity of green chillies and red chilli powder as per your taste buds
- Add the mentioned quantity of oil to get the oil floating on top.
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Try this Andhra delicacy at home and enjoy your lunch !!
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