One pot dishes are so convenient any time of the day. Being a South Indian most of my dishes revolve around rice, so a lot of one pot dishes I make are with rice. If I have leftover rice, it gets transformed into some kind of one-pot rice dish the next day. I’m sure all South Indians would probably say the same thing. Talking about rice lovers, I had an American co-worker who didn’t like rice at all and I couldn’t even imagine what it would be like without eating rice.

Today’s rice dish is a new combination for me. I’ve never made a rice dish with bittergourd before. I saw the recipe on a Telugu Cooking show and the combination of bittergourd, sesame seeds and rice sounded very interesting. I was pleasantly pleased how good the dish turned out to be and was even more happy when the husband really really liked it.


Kakarakaya Nuvvulannam (Bitter gourd-Sesame Rice)
Kakarakaya Nuvvulannam (Bitter gourd-Sesame Rice)
Yum
Print Recipe
Servings Prep Time
23 serving 30 minutes
Cook Time
30 minutes
Servings Prep Time
23 serving 30 minutes
Cook Time
30 minutes
Kakarakaya Nuvvulannam (Bitter gourd-Sesame Rice)
Kakarakaya Nuvvulannam (Bitter gourd-Sesame Rice)
Yum
Print Recipe
Servings Prep Time
23 serving 30 minutes
Cook Time
30 minutes
Servings Prep Time
23 serving 30 minutes
Cook Time
30 minutes
Ingredients
  • 2 cups Rice - cooked (I used basmati, but any cooked rice that is not mushy will work here)
  • 2 Kakarakaya/ Bittergourd - medium, chopped
  • ΒΌ cup Sesame seeds
  • 2 chilies Dry red
  • - 3 cloves Garlic
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 8 ~ 10 Curry leaves
  • 3 chilies Green - slit
  • to taste Salt
Servings: serving
Instructions
  1. Boil or microwave kakarakaya along with salt and 2tbsp yogurt until tender. Squeeze out the water and set aside until ready to use.
  2. Dry roast sesame seeds and dry red chilies until lightly golden. Turn off the heat and add garlic cloves. Let the mixture cool a little bit and then grind into a powder along with some salt.
  3. Heat 2tbsp oil in a pan; add mustard seeds and cumin seeds. Once the seeds start to splutter, add curry leaves and boiled bittergourd and cook until bittergourd starts to turn lightly browned around the edges.
  4. Add the cooked rice, ground sesame powder and salt. Mix well and cook for 2 minutes. Serve hot.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook Challenge'.

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0 thoughts on “Kakarakaya Nuvvulannam (Bitter gourd-Sesame Rice)”

  1. awsome piece of information, I had come to know about your website from my friend vinod, indore,i have read atleast seven posts of yours by now, and let me tell you, your blog gives the best and the most interesting information. This is just the kind of information that i had been looking for, i’m already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a ton once again, Regards, dosakaya pachadi

  2. Bittergourd-sesame rice looks delecious πŸ™‚ and yes, at our home also left-over rice is next day’s target πŸ˜›

  3. Interesting one.I was just wondering whether this dish doesn’t need even a tiny bit of sweetener because of the bitter gourd and sesame seeds used?

  4. Hi Suma, I guess adding jaggery would be nice, but since there is no tamarind or sourness in the dish I didn’t really miss it.

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