Kakarakaya Ulli Karam ~ Lunch Box Series : LBS#80

Kakarakaya Ullipaya Koora

Ingredients Needed:

For the Bitter gourd:

Bitter gourd, diced into 2-inch cubes - 2 cups
Tamarind - small lemon size, soaked and extracted
Salt a pinch
Turmeric a pinch

To be ground

Onions - 2 medium
Garlic - 3 -4 cloves
Ginger - 2"
Dry Red Chilies - 4 -5 nos

For the Tempering

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves handful
Coriander Leaves handful
Coriander powder - 1 tsp
Cumin Powder - 1/2 tsp
Salt to taste
Water as required

How to make the Koora

Prep the Bitter gourd, dice it into 2" pieces. Soak and extract the pulp from tamarind. Add a cup of water or as required to this extracted pulp and bring to boil. Add the bitter gourd pieces along with salt and turmeric. Cook for 5 mins, drain the vegetable and keep it aside.

Grind the ginger, garlic, onions, and dry red chilies to a fine paste.

Heat a pan with oil, add mustard seeds, curry leaves and then add the ground paste and saute well. Now add the boiled bitter gourd and combine everything together.

Add the coriander powder and cumin powder and let it get mixed well.

Add water as required and bring to boil. Finally, add the chopped coriander leaves and remove them when the gravy reaches a thick consistency.

Serve with rice.