Kakarakaya palli pulusu recipe with step by step instructions and photos.
Jump to RecipeBitter gourd has is also called as Kakarakaya in telugu, karela in Hindi and pavakkai in tamil. We can make curry, fry, chips, etc., using this vegetable. This curry is so tasty and goes well with rice, chapati and dosa. My mom usually makes this along with ragi sangati(finger millet balls).
I include soaked peanuts in this recipe, it adds nice taste to the curry. Tamarind juice adds nice tanginess to the recipe. This spicy, bitterly and tangy curry is a must try, tastes best served with hot steamed rice. If you are a person who loves tangy flavor, you are gonna love this curry.
I do not remove seeds, or do not remove any juice from it to reduce the bitterness. Else it is a tastes very good. Do try this recipe and let us know how it turned out.
Pre preparation – Soak peanuts for half an hour, and also soak small lemon size tamarind to extract juice.
Kakarakaya palli pulusu – cooking procedure
Cut bitter gourd into pieces as shown below, soak peanuts half an hour before hand.
Add bitter gourd and soaked peanuts into a sauce pan, add red chilli powder, coriander seed powder, salt and turmeric powder. Mix it well and coat it with vegetable.
Pour required water, and cook it for 7 to 8 minutes until nicely cooked. Keep it aside.
Heat some oil in a pan, add mustard and let it splutter. Add shallots and fry for 2 minutes. Then add garlic, curry leaves and fry for another 2 minutes.
Add chopped tomato and cook it until mushy.
Now add the cooked bitter gourd into the tempering, give it a mix and let it simmer.
Add the tamarind water, and let it simmer for more 5 minutes. Check for salt and adjust.
Turn off the flame and add few coriander leaves.
Tasty and healthy Kakarakaya palli pulusu is ready.
Notes
- Do not pressure cook the vegetable. Cook it in an open pot in a medium flame, so that all the flavors will be induced into curry.
- Adding peanuts adds extra taste, also it goes well with the bitterness of the bitter gourd. You can skip if do not like.
- While adding tamarind water, do not add everything at once. First add some, check for taste and add more if needed.
- Do not remove seeds for bitter gourd, after cooking the seeds become crunchy and adds great taste to the curry.
Serving suggestions
Ragi sangati – This is best ever combination, this pulusu is just perfect with ragi sangati(finger millet rice balls). The spicy tangy flavor in the pulusu accompanies with ragi and it is a perfect cambo.
Plain rice – You can also serve this with plain rice, which is also a good to go combination. You can also have as a side for curd rice.
Millets – Millets will also be a great combination along with this pulusu.
Do try out any of the above combinations and let me know your experience in the comments below.
Go check out one more bitter gourd recipe in this blog – Kakarakaya fry
For more such curry recipes, click on below links,
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Kakarakaya palli pulusu | Bitter gourd peanut curry
Ingredients
- 200 grams bitter gourd
- ⅓ cup Peanuts
- 10 to 12 Shallots
- 1 medium tomato
- 2 tsp Red chilli powder
- 1 tsp corinader powder
- ½ tsp turmeric powder
- 2 pods garlic finely chopped
- salt to taste
- 2 cups water
- ¼ cup tamarind water
- ½ tsp mustard seeds
- curry leaves
- coriander leaves
Instructions
- Cut bitter gourd into pieces, soak peanuts half an hour before hand.
- Add bitter gourd and soaked peanuts into a sauce pan, add red chilli powder, coriander seed powder, salt and turmeric powder. Mix it well and coat it with vegetable.
- Pour required water, and cook it for 7 to 8 minutes until nicely cooked. Keep it aside.
- Heat some oil in a pan, add mustard and let it splutter. Add shallots and fry for 2 minutes. Then add garlic, curry leaves and fry for another 2 minutes.
- Add chopped tomato and cook it until mushy.
- Now add the cooked bitter gourd into the tempering, give it a mix and let it simmer.
- Add the tamarind water, and let it simmer for more 5 minutes. Check for salt and adjust.
- Turn off the flame and add few coriander leaves.
- Tasty and healthy Kakarakaya palli pulusu is ready.
Notes
- Do not pressure cook the vegetable. Cook it in an open pot in a medium flame, so that all the flavors will be induced into curry.
- Adding peanuts adds extra taste, also it goes well with the bitterness of the bitter gourd. You can skip if do not like.
- While adding tamarind water, do not add everything at once. First add some, check for taste and add more if needed.
- Do not remove seeds for bitter gourd, after cooking the seeds become crunchy and adds great taste to the curry.
