Kakarakaya ulli karam

Ingredients:

Kakarakaya/Karela/Bitter gourd: 1/4 Kg
Tamarind: LemonSize
Onions: 3-4 Medium sized
Salt: To Taste
Jeera: 1 tsp
Dhaniya:1 tsp
Red Chillies(dried): 4-5
Garlic cloves:3-4
Oil: 4-5 tsp
Turmeric: pinch
Chilli powder:1 tsp

Procedure:

• Peel the skin of Karela and cut it into small pieces, soak the pieces in little salt and Tamarind water for atleast 5-6 hours if you dont like the Karela to be bitter.
• Squeeze all the excess water from the Karela pieces and keep aside.
•  Heat the oil in a pan and fry the Karela pieces till light golden brown few pieces at a time(To ensure you use as little oil as possible)
• Keep the fried Karela pieces aside.
• Roast the Jeera, Dhaniya, redchillies lightly till the aroma of the spices is released.
• Grind the Onions, Tamarind, spices(Jeera, Dhaniya, redchillies, Turmeric, Chillipowder, salt) and Garlic cloves to a paste.
• Heat the oil(used for frying karela pieces) and put the paste and cook till the paste starts releasing the oil.
• Now add the Karela pieces and mix thoroghly.

Kakarakaya Ulli karam is ready. Can be stored for 3-4 days if stored outside upto 1 week if kept in fridge.

Serving Instructions: Tastes better with hot rice.

Step by Step pictures below:

• Ingredients

 

• Peel the skin of Karela and cut it into small pieces, soak the pieces in little salt and Tamarind water for atleast 5-6 hours if you dont like the Karela to be bitter.
  
  
  
  
  
  
  

 

• Squeeze all the excess water from the Karela pieces and keep aside.

 



•  Heat the oil in a pan and fry the Karela pieces till light golden brown few pieces at a time(To ensure you use as little oil as possible)
• Keep the fried Karela pieces aside.

• Roast the Jeera, Dhaniya, redchillies lightly till the aroma of the spices is released.

• Grind the Onions, Tamarind, spices(Jeera, Dhaniya, redchillies, Turmeric, Chillipowder, salt) and Garlic cloves to a paste.
  
  
  
  
  
  
  

Heat the oil(used for frying karela pieces) and put the paste and cook till the paste starts releasing the oil.

Now add the Karela pieces and mix thoroghly.

Kakarakaya Ulli karam is ready. Can be stored for 3-4 days if stored outside upto 1 week if kept in fridge.