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.
Priya Srinivasan says
Looks delicious valli. Never tried bitter gourd this way. Bookmarking to try.
Leena Chandrashekar says
Nice looking platter...yumm
Pavani N says
It's been a while I made this version of kakarakaya -- will have to make it some time.
Suja Ilangovan says
This version of bitter gourd sounds delicious, Valli. Your platter looks very tempting 🙂
sneha datar says
I like this recipe of bitter gourd.