Andhra Style Bittergourd podi for Rice | Kakarakaya karam | How to Make Kakarakaya Karam

Bachelors Recipes | vegetarian

  • Prep Time 5 Mins
  • Cook Time 18 Mins
  • Resting Time 30 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.