Kakarakaya Pulusu Bellam Koora - Sweet & Sour Bitter-Gourd Curry

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Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014

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Recipe Text


    • Bitter Gourds – 250gms
    • Tamarind – 20gms
    • Grated Jaggery – 40gms
    • Curry leaves – Few
    • Fenugreek Seeds – 3 Seeds
    • Bengal Gram – 1 1/2tsps
    • Black Gram – 1tsp
    • Mustard Seeds – 3/4tsp
    • Cumin Seeds – 3/4tsp
    • Turmeric Powder – 1/4tsp
    • Red Chili Powder – 2tsps
    • Salt to Taste
    • Oil – 6tsps

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Wash, clean and cut the bitter gourds into medium sized pieces. Remove the seeds. Take these bitter gourd pieces into a microwave safe bowl and add some water. Place this bowl in a microwave oven and cover it partially. Cook the bitter gourds on high power for 5 minutes. Stir once with a spoon and again microwave on 30% power for 7 minutes. Allow 3 minutes standing time before taking out the bowl from microwave oven.

    Take tamarind into a microwave safe bowl and add some water. Place this bowl in a microwave oven and cook on high power for 40 seconds or till it reaches a boil. Cool the cooked tamarind and grind along with grated jaggery into a paste.

    Wash and chop curry leaves.


    Heat a pan and add oil to it. When the oil is hot add fenugreek seeds, bengal gram and black gram. Fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds crackle. Then add the chopped curry leaves and fry well. Now add the cooked bitter gourd pieces and mix well. Add salt, turmeric powder and red chili powder. Mix well and add the ground tamarind paste. Mix well and add some (10 to 15ml) water and cook covered on slow flame for 3 minutes. After 3 minutes remove the lid and cook for a minute. Transfer the curry to a serving bowl. Serve hot with plain rice.

    Points To Remember:

    First wash the vegetables in 2% salt water to remove the toxins of the pesticides used while growing them. Then wash again in plain water. After washing the vegetables thoroughly cut them.

    Remove the hard seeds of the bitter gourd after cutting them. Otherwise they will increase the bitterness of the curry.

    Add just 10 to 15ml water while cooking the bitter gourds in microwave oven. There won’t be any water left after they get cooked.

    Out of 6 tastes, this curry has 5 tastes of nature ( Bitter, Sour, Salty, Hot and Sweet).

    Enjoy !!!!!!!!!!!!!!

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    Our Earlier discussions on the Blog
    vijaypadmaja said...

    Hello Gayathri garu,
    I am from vizag. All your recipes are very good. Please tell me a bitter gourd fry with out its bittery taste.
    thank you


    October 30, 2010 8:11 PM

    Blogger Gayatri Vantillu said...

    Padmaja Garu,

    As the name suggests bitter gourd would have some bitterness!!!

    November 9, 2010 7:39 PM

    sudha rani said...

    hello gayatri garu

    i have been watching ur site for the past 1 month and tried kakarakaya and few other recipes too. it is very informative and clear . thanks a lot andi.we do have gettogethers here everyfriday in us with telugu few families, and i try out few things from ur site and whenever i get compliments and if they ask recipe i tell them ur site too.
    one small request andi every thursday i make prasad for sai baba,but i know only few swets for prasadam, so if u can give me few simple and easy to make recipes for prasadam i would be grateful to u .
    i highly appreciate the good work u have been doing

    June 9, 2009 7:32 AM

    BloggerGayatri Vantillu said...

    Sudha Rani Garu,

    Thanks for the feed back. My husband is diabetic and likes sweets. He cannot resist sweets if available at home. Therefore I am avoiding to make sweets often. Slowly I would be hosting sweet recipes.

    June 10, 2009 4:59 AM

    sudha rani said...

    thanks for ur quick reply gayatri garu.nice of u that u take good care of ur husband by avoiding sweets.no probs i will check other sites.my husband has bp.so can u give healthy recipes and tips for bp.ofcorse iam reducing salt and it isslowly coming to control.i appreciate ur help in advance.

    June 10, 2009 11:16 AM

    BloggerGayatri Vantillu said...

    Sudha Rani Garu,

    Even my husband also has BP. Garlic is very good for controlling BP. Those who can use garlic may use it in all the recipes while seasoning. In my case, I use it sparingly in the recipes. Therefore we prefer to take two "Garlic Pearls" i.e garlic extract on empty stomach along with black Tea early in the morning.

    It is good to reduce the intake of salt. But at times the BP doesn't get controlled even after reducing the salt to the threshold levels. In such instances it is advisable to go in for medication, without further delay.

    June 11, 2009 7:02 AM

    Your Earlier comments on the Blog
    Anonymous said...

    Namaste Gayatrigaru,

    I enjoy your recipies very much and I watch your video demos almost every day. Recently, I tried your Kakarakaya pulusu bellam. It was a big hit with my family. I also tried the Sorakaya pappu which also turned out to be very good. Chaala thanks andi.
    A big fan :-))

    August 9, 2011 1:07 AM

     Sree said...

    Thanks for the recipe. I made it today and karela never tasted so good before!

    January 18, 2010 10:15 PM

    Anonymous Anonymous said...

    I tried this recipe and it was a hit.
    My husband and daughter loved it.
    Thanks for the recipe.

    January 19, 2010 9:52 PM

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