Kakarakaya Karam | Guntur Kakarakaya Kaaram Recipe | Guntur Kaaram | Bitter Gourd Kaaram
Guntur Kakarakaya Kaaram This spicy Karela can keep fresh for more than a month. It is a unique blend with a touch of sweetness and spice. Interestingly, the bitterness of the Karela is controlled and balanced by the rest of the ingredients. Once you know how to get the taste right, you are sure to repeat this preparation. It is irresistible!!
Spicy Karela is made in most Andhra homes. However, I feel that the way it is made in my family home is simply unbeatable in its taste! My mother used to pack it in a bottle for me when I went back to the hostel. I used to expect for it to last for one month; but my friends would finish it off the same day as they lay their hands on it!!
I have such wonderful memories of the spicy Karela!!! Howsoever that may be, you will certainly relish it for its great and unique flavour!!!
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Tips
Bitter Gourd (Karela):
*As far as possible, use tender vegetable. The tender Karela has very few seeds.
*Scrape off the rough skin. This will help to reduce the bitterness.
*Cut into a little thick slices. They will retain their shape when fried
Sour Buttermilk:
*Soak the Karela slices in Turmeric and Salt. Then squeeze the moisture out and let it cook in sour Buttermilk and a little bit of Tamarind. The bitterness will be reduced to a great extent
Jaggery:
*Adding Jaggery works wonders in the preparation. It will not only enhance the taste but balance the spicy, bitter tastes very well.
Kakarakaya Karam | Guntur Kakarakaya Kaaram Recipe | Guntur Kaaram | Bitter Gourd Kaaram - Recipe Video
Kakarakaya Karam | Guntur Kakarakaya Kaaram Recipe | Guntur Kaaram | Bitter Gourd Kaaram
Prep Time 10 mins- Cook Time 1 hr
- Resting Time 30 mins
- Total Time 1 hr 40 mins
Servings 4
Ingredients
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To soak the Karela:
- ½ kg Scraped and cleaned Karela slices
- 1 tsp Turmeric
- 1 tsp Salt
-
To boil the Karela:
- 1 cup Sour Buttermilk
- Tamarind - Size of a Gooseberry
-
For the Spice Powder:
- 3 tbsp Oil
- 2 tbsp Chana Dal
- 1 tbsp Urad Dal
- 1 tbsp Dhaniya Sabut
- 1 tsp Zeera
- 1 ¼ tbsp Salt
- ½ cup Garlic Cloves
- 4 - 5 tbsp Red chilli Powder
- Over-all Seasoning:
- ½ cup Oil
- ¼ cup Jaggery
Instructions
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Take ½ Kg Karela, scrape the rough surface and cut into ½ Inch pieces.
-
Apply Turmeric and Salt and let it soak in well. Leave aside for 30 minutes and
squeeze out the moisture tightly.
-
Once the bitter liquid is squeezed out, add Sour Buttermilk and a bit of Tamarind to
the KArela pieces. Cover the vessel and let the Karela cook on medium heat till all
the Buttermilk evaporates. Keep this aside.
-
Heat oil and fry the Chana Dal, Urad Dal, Zeera and Dhaniya seeds steadily on
medium flame till a nice aroma emanates and the spices turn brown.
-
Take the fried Dals into a mixie Jar. Add all the other ingredients for the spice
Powder and grind coarsely just so that all the spices and the garlic are just roughly
crushed.
-
Heat Oil and fry the cooked Karela pieces to a golden brown. Remove Tamarind
seeds if there are any.
-
The Karela pieces will firm up when fried. Now add the Garlic and Dal Masala along
with grated Jaggery. Mix well. Take off the flame as soon as the mixture comes to a
fast boil or two. Take care not to let the masala get burnt.
-
Let the Spicy Karela cool for 2-3 hours. Bottle it in a clean dry bottle. The Spicy
Karela easily stays fresh for more than a month.
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