Kaakarakaaya pulusu(bitter gourd in tamarind sauce) Recipe

Kaakarakaaya pulusu, also known as bitter gourd in tamarind sauce, is a popular South Indian dish. The bitter gourd is cooked in a tangy and spicy tamarind sauce, which helps to balance out the bitterness of the vegetable. This dish is packed with flavors and is often enjoyed with steamed rice or roti. The combination of the sourness from the tamarind, the spiciness from the spices, and the slight bitterness from the bitter gourd creates a unique and delicious taste.

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30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Kaakarakaaya pulusu(bitter gourd in tamarind sauce)
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Ingredients for Kaakarakaaya pulusu(bitter gourd in tamarind sauce) Recipe

  • 1/2 Bitter Gourds
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • as per your need A Few Curry Leaves
  • 1/4 Onion, Chopped
  • 1/4 tablespoon Tamarind Pulp
  • 1/4 teaspoon Red Chili Powder
  • 0.13 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 1/4 teaspoon Jaggery
  • as per your need Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
10
calories per serving
< 1 g Fat< 1 g Protein1 g Carbs2 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
    1g
  • Fiber
    2g

MacroNutrients

  • Carbs
    1g
  • Protein
    < 1g
  • Fiber
    2g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    12mg
  • Iron
    1mg
  • Vitamin A
    259mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    21mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    10mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    25mg
  • Manganese
    < 1mg
  • Phosphorus
    11mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp