Andhra Style Bittergourd podi for Rice | Kakarakaya karam

The Powder made with roasted Bitter Gourd, Bengal gram, Coriander seeds, Red Chillies tastes excellent with hot Rice and Ghee. It won't taste bitter and is healthy at the same time. It remains fresh for at least a month and makes for an interesting addition to Rice.

No one to beat Telugu people in making Pickles and Powders. Generally, Bitter Gourd is not liked by everyone because of its bitter taste. Children don't even try taste it and will make faces. But if you make it into a spicy powder, adding other ingredients, you can impress just anyone.

It will be useful for bachelors and working families who don't find time to make curries sometimes. This comes as a great relief and one can enjoy the meal. This not only goes well with Rice but also Idli and Dosas.

Telugu people make Bitter Gourd in different methods. Some people make this by drying in sun till the moisture is removed and then make the powder. A few others fry the pieces in oil and make powder but I have grated it and made the spicy powder. It is very easy to make.

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Andhra Style Bittergourd podi for Rice | Kakarakaya karam


Bitter Gourd :

  1. Tender Bitter Gourds are ideal for this.You can remove the seeds but I grated them too.
  2. Grate it through a big hole grater as it may burn quickly if it is too fine. You can even chop them into small pieces and fry them till they turn golden brown.

Method for frying the Grams:

  1. Bengal gram, Black gram, Coriander seeds etc should be roasted on a very low flame. Then only it fries well from inside and tastes good.

Red Chillies:

  1. Use spice as per your taste. Add a little more roasted Chilli powder if you want it more spicy.


  1. Some people like the flavour of Garlic. So use more Garlic if you like it.


Little Jaggery will cut off the bitterness of the Bitter Gourd and balance the taste. You can skip it if you don't want it.

Andhra Style Bittergourd podi for Rice | Kakarakaya karam - Recipe Video

Andhra Style Bittergourd podi for Rice | Kakarakaya karam

Bachelors Recipes | vegetarian
  • Prep Time 5 mins
  • Cook Time 18 mins
  • Resting Time 30 mins
  • Total Time 53 mins
  • Servings 20


  • 300 gms Bitter gourd
  • 2 tbsp Raw Bengal gram
  • 2 tbsp Black gram
  • 1 tsp Cumin
  • 2 tbsp Coriander seeds
  • 7 - 8 Garlic
  • Tamarind - Goose berry sized
  • 10 - 15 Red Chillies
  • 1 tbsp Jaggery
  • Salt - Required
  • 1/3 cup Oil


  1. Grate Bitter Gourd through a big holed grater. Add Salt and keep it aside for at least half an hour.
  2. Heat one spoon of Oil and fry Black Gram, Bengal gram, Coriander seeds, Cumin, one after the other till you get a good aroma.
  3. Add Garlic, Tamarind. Saute it properly and remove it from the flame and let it cool.
  4. Take another pan, pour one spoon of Oil and fry Red Chillies till they turn golden brown. Keep them aside for cooling.
  5. Squeeze out the excess water from the Salted Bitter Gourd.
  6. Pour the remaining Oil into the pan and fry the Bitter Gourd on a medium flame till they become golden brown. Remove it from the flame and allow it to cool.
  7. Grind Roasted Grams, Red Chillies, Tamarind, Salt and Jaggery into a fine powder.
  8. Now add the roasted Bitter Gourd and mix thoroughly.
  9. Store it in an air tight container. It remains fresh for at least a month. It tastes excellent with Hot Rice and Ghee.

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Andhra Style Bittergourd podi for Rice | Kakarakaya karam