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Kakarakaya Podi Kura (Bittergourd Dry Curry) Yum
Bittergourd dry curry — is a spicy and delicious side dish made with a spice powder. It tastes great with steamed rice and dal.
Kakarakaya Podi Kura (Bittergourd Dry Curry)
Course side dish
Cuisine andhra
Prep Time
20 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 4 Kakarakaya (Bittergourd) – medium, thinly sliced
  • 1 tbsp Tamarind paste (optional)
For Masala:
  • 1 tbsp Chana Dal (Senagapappu)
  • 2 tsp Coriander seeds
  • 3 – 4 chilies Dry red
  • 1 Onion – small, chopped
  • 2 tsp Tamarind paste
  • 2 tbsp coconut Dry grated
  • to taste Salt
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 Kakarakaya (Bittergourd) – medium, thinly sliced
  • 1 tbsp Tamarind paste (optional)
For Masala:
  • 1 tbsp Chana Dal (Senagapappu)
  • 2 tsp Coriander seeds
  • 3 – 4 chilies Dry red
  • 1 Onion – small, chopped
  • 2 tsp Tamarind paste
  • 2 tbsp coconut Dry grated
  • to taste Salt
Kakarakaya Podi Kura (Bittergourd Dry Curry)
Instructions
Make Masala/ Spice Paste:
  1. Heat 2tsp oil in a small saute pan and fry chana dal, coriander seeds and red chilies until dal is lightly browned and fragrant, about 2-3 minutes. Remove into a bowl.
  2. To the same pan, add onions and fry until browned around the edges. Remove from the pan and let cool slightly.
  3. Grind the chana dal mixture until smooth. Add onions, tamarind paste, grated coconut and salt; grind until smooth. Set aside.
To make the Curry:
  1. (Optional) To remove some bitterness from bittergourd, microwave it with some salt and 1tbsp tamarind paste for 5-6 minutes ot until the veggie is almost cooked and tender. Squeeze out the liquid and use as needed.
  2. Heat 1tbsp oil in a saute pan, add the chopped bittergourd and fry until it turns golden, about 8-10 minutes. Add the ground masala paste, mix well and cook for 4-5 minutes. This curry should be dry, so don’t add any water.
Recipe Notes
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