Sunday, June 6, 2010


Bitter gourd-kakarakaya chopped 1 cup
Chopped onions-1/2 cup
Tamarind juice(as per your taste)
Nuvvu pappu powder-1tsp
Methi powder-1/4th tsp
Karam powder-1/2 tsp
Dhania powder 1/4 tsp
Curry leaves
Ginger garlic paste(optional)-1/4 th tsp
Oil  2tbsp
Jeera 1/4th tsp
Haldi a pinch

Place a pan ,add 1 tbsp oil,add mustard seeds,jeera ,chopeed onions and a pinch of haldhi,one by one ,stirring in the meanwhile.After 2 min add chopped bitter gourd kakarakaya and fry them for 5 min,in low to med flame till brown colour.Now add tamarind juice(extract juice from a big lime sized tamarind) to the pan,then add red chillie powder,dhania powder,salt ,jaggery and let it boil for 20 mins in low flame.
Mean while place a kadai and fry 2 tsps nuvvulu and one red chilli,fry till brown,switch off the stove.Let it cool,then dry grind the fried sesame seeds in to dry powder.
After boiling well the kakarakaya pulusu thickens,then add nuvvula podi and methi powder and curry leaves.Then let it boil in low flame for another 5 mins then switch it off.

This kakara kaya pulusu differs very much from the one we make in coastal andhra side.But we can make it as a variety..

Bhogaraju Lakshmi. M.,
Kahammam dist.

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