Kaakarakaaya pulusu(bitter gourd in tamarind sauce) Recipe

Cooking Directions

• STEP 1.Wash and slice the bitter gourd into thin rounds. Remove the seeds if desired.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and sauté until they turn golden brown.
• STEP 4.Add the bitter gourd slices and cook until they become slightly tender.
• STEP 5.In a separate bowl, mix tamarind pulp, red chili powder, turmeric powder, and salt with water.
• STEP 6.Pour the tamarind mixture into the pan and bring it to a boil. Simmer for 10-15 minutes.
• STEP 7.Adjust the seasoning according to taste. Add jaggery for a hint of sweetness if desired.
• STEP 8.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• To reduce the bitterness of the bitter gourd, you can soak the sliced rounds in salted water for 15-20 minutes before cooking.
• If you prefer a spicier taste, you can add more red chili powder or green chilies.
• Adding a small amount of jaggery helps to balance the flavors and reduce the bitterness of the dish.

Storage and Serving

• Kaakarakaaya pulusu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pulusu before serving. It tastes even better the next day as the flavors develop.
• Serve the pulusu with steamed rice or roti for a complete meal.