How to make Kakarakaya Vepudu Recipe. Kakarakaya or bitter gourd or karela is a bitter vegetable yet we can make delicious recipes with these not only by deep-frying but also using less oil. Because of its bitter taste, not only kids but also adults do not like them. Since there are many health benefits of having bitter gourd, having them once a while by making different recipes with bitter gourd helps our family. Follow the tips provided to remove the bitterness of kakarakaya while preparing and enjoy the recipe.
My mom used to say us that having bitter gourd helps to clean our stomach and make us eat at least a little amount of curry or fry. Also, bitter gourd helps in controlling blood sugars so it is very good for diabetes.
Kakarakaya vepudu or bitter gourd fry is a simple recipe made with bitter gourd where they are cooked in buttermilk to remove the bitterness.
How to reduce the bitterness from kakarakaya or bitter gourd:
- Method 1: Boil kakarakaya or bitter gourd in 1/2 cup of buttermilk along with a little bit of tamarind for 10 mins or until the color changes.
- Method 2: Add 1 or 2 tbsp of salt to kakarakaya pieces and rub it to coat the salt for all the pieces. When salt melts then squeeze off the water slightly pressing the pieces without crushing them completely.
How to make Kakarakaya Vepudu:
- Wash and cut the kakarakayalu into slightly thick slices.
- Boil them in a kadai adding buttermilk, turmeric, and tamarind until they start decoloring.
- Squeeze off if any water exists.
- Heat oil in a kadai, add kakarakaya pieces and fry them on a low flame for 10-15 mins tossing now and then.
- Meanwhile, take a blender, add garlic, cumin seeds, chili powder, and salt and blend them to a fine paste.
- When they are nicely fried, add the masala paste.
- Mix well and fry for 5 more minutes or until the nice aroma comes.
- Check for salt and adjust the spices as per your taste. Turn off the flame.
- Serve them with white rice or sambar or rasam.
Our other Kakarakaya Recipe:
Kakarakaya Vepudu
Ingredients
- 250 gms Kakarakayalu or Bitter gourd
- 1/2 cup Butter Milk
- 1 small piece of Tamarind
- 1 tsp Turmeric Powder
- 5-6 pods Garlic
- 1 tbsp Cumin Seeds
- 1 tbsp Chili Powder
- 1 tbsp Salt or as per your taste
- 2 tbsp Oil
Instructions
- Wash the kakarakayalu or bitter gourd and slice them slightly thick.
- Take kadai, add buttermilk to it.
- Now add chopped bitter gourd pieces, turmeric, and tamarind. Cooking bitter gourd in buttermilk and tamarind removes its bitterness.
- Cook it on a medium flame until the buttermilk is absorbed and bitter gourd starts decoloring. Let them cool.
- When you were able to hold with hands, slightly squeeze off if any excess water from the kakarakaya pieces exists. Keep them aside.
- Now add oil to a pan or kadai.
- Add kakarakaya pieces and fry them on a low flame for 10-15 mins tossing them now and then.
- Meanwhile, take a blender, add cumin seeds, chili powder, garlic, and salt.
- If necessary, add little water and make a fine paste.
- When the kakarakaya pieces are fried nicely and edges turn brown, add the masala paste.
- Mix well and fry for 5 more minutes or until the raw smell of garlic goes off. Check the salt and adjust the salt or chili powder as per your taste.
- Serve hot with Rice. Its a good side dish for sambar or rasam.
Note:
- Always use fresh and tender kakarakayalu or bitter gourd.
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