October 11, 2013

Kakarakaya Pulusu Recipe - Andhra Style Bitter Gourd Stew Recipe

Kakarakaya Pulusu / Bitter Gourd Stew Recipe Indian Side Dish  
Prep Time: 5 mins    |  Cook time: 20 mins    Serves: 4 

  • 2 Bitter Gourds
  • 1 Large Onion, sliced
  • 3 tbsp jaggery, powdered
  • 1 Green Chilli
  • 2 tsp Rice Flour
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Cumin Seeds
  • 1/4 tsp Turmeric Powder
  • A pinch of Fenugreek Seeds
  •  Marble sized Tamarind ball
  • 1 sprig Curry Leaves
  • Red Chilli Powder as needed
  • Salt to taste
  • 1 tsp Oil
  • A pinch of Hing
  1. Soak the tamarind in water for sometime. Extract the juice set aside.
  2. Wash, peel and slice the bitter gourd and set aside.
  3. Heat oil in a pan and add the mustard seeds, cumin seeds and fenugreek seeds. Let them splutter.
  4. Then add the curry leaves and hing and stir for a few seconds.
  5. Add the sliced onion and fry for a minute.
  6. Add the bitter gourd slices, turmeric and water. Cover with a lid and cook until the pieces are tender.
  7. Now add the tamarind extract, salt, jaggery, red chilli powder and water.
  8. Dilute the rice flour in little water and add it to the bitter gourd mixture.
  9. Let it boil for 8 - 10 minutes or until the pulusu thickens. 
  10. Turn off the flame. Serve hot with rice.

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