Kakarakaya Karam Podi is a spicy condiment that makes a meal very enjoyable. This Bitter Gourd recipe is one of the best recipes for Diabetic.
This Karam Podi is adapted from an YouTube channel that Amma watches. We modified it to make it suitable for Diabetics. The original recipe calls for deep frying all the main ingredients and hence is not really suitable for a diet.
We shallow roast the bitter gourd and make the podi or spice powder. This was part of a simple south Indian Lunch Thali that also featured Bitter gourd chips, Beans Poriyal, Pappu Chaaru, served with steamed rice and curds. Amma makes white kesari or Rava Kesari without Kesar colour for Pournami and that's what we did this day as well.
Both Amma and Athamma often make Podis and chutneys that are served as accompaniments for the meals. Mostly these have long shelf life and can be stored at room temperature. If you want, you can refrigerate this podi. This podi tastes best when you serve it with hot steamed rice and ghee.
Apart from regular stir fries, we also make two different versions of Pavakkai Pitlai. If you are looking to use Karela in Curries, then this Potato Stuffed Karela Curry or Pavakkai Curry will be just great.
This Bitter Gourd Spice Powder is the last one in the Thali series I have been sharing this month.
More Bitter Gourd Recipes
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This Kakarakaya Karam Podi has shallow roasted or pan roasted bitter gourd chips that are then ground into a coarse powder along with other ingredients.
So once the chips are crispy, we take it in the mixer jar and add garlic, chili powder, coriander powder and salt. Grind to a coarse powder.
finally to make it more delicious, we add roasted peanuts and curry leaves.
Other Spice powders you can enjoy as part of your meal
No, Koora Karam is the chili powder used in making the kura or gravy. Whereas this Karam Podi can be mixed and eaten with rice.
We can store this for at least a week in fridge.
Kakarakaya Karam Podi | How to make Bitter Gourd Podi
Ingredients needed for Kakarakaya Karam Podi
- 250 gms Bitter Gourd / Kakarakaya / Pavakkai
- 1/2 cup Peanuts roasted
- Handful Curry leaves
- 2 tsp Cooking Oil
To be added while grinding
- 3 tbsp Red Chili Powder
- Salt to taste
- 10 to 15 Cloves Garlic
- 1 tsp Coriander Powder
How to make Kakarakaya Karam Podi
- Heat a nonstick pan with oil, saute the roasted peanuts and after roasting for 5 to 7 mins, remove to a bowl.
- Next fry the washed curry leaves and when it turns crispy, remove to a plate.
- Wash and slice the bitter gourd into thin slices.
- Now add these slices to the hot pan and saute till it turns crispy. You can cook this on low flame.
- Remove the roasted bitter gourd to a plate and let it cool down a bit.
- Then take these into a mixer jar, add red chili powder, salt, garlic with the skin, and coriander powder.
- Pulse for a couple of times, making sure you don't grind to a smooth powder.
- When the consistency is good and the spice is enough, remove to a bowl.
- Add the fried peanuts and curry leaves. Mix well.
- Store in an airtight container and serve with rice.
- This tastes excellent when mixed with hot steamed rice and ghee.
Indian Thalis you can enjoy anytime!
- Maharashtrian Thali | Maharashtrian Lunch Menu
- Rajasthani Thali | Rajasthani Lunch Menu Ideas
- North Indian Thali 3 | North Indian Lunch Menu | Indian Menu Ideas
- Sapidi Pappu, Tomato Rasam ~ Simple Andhra Thali
- No Rice Tamil Nadu Breakfast Thali
- Tamil Nadu Thali ~ How to plan
- How to make Thengai Sadam
- Baingan Pakora Recipe | How to make Brinjal Bajjis / Pakoras