Kakarkai Pulusu / Karela gravy ~ Hot, sweet & tangy

 

Pulusu's are part of the Andhra cuisine which tastes hot, sweet and tangy. These taste so great when relished a day later but can be taken with rice anytime. There are made with variety of veggies and millets / pulses each dish has a unique taste and wonderful health benefits.

This Pulusu is a gravy kind curry where the bitterness of Bitter gourd/ Kakarkai / Karela magically vanishes.

Ingredients :

- Bitter gourd / Kakarkai - 2

- Onion - 1 big or 2 medium

- Green Chillies - 3-4 (slit)

- Curry Leaves

- Jeera - 1 tsp

- Mustard seeds - 1 tsp

- Channa Dal - 1 tsp

- Urad dal - 1 tsp

- Dry red chillies - 3-4

- Oil - 2 tbsps

- Jaggery - a small piece or 1/2 tsp

- Tamrind - lemon size ball

- Turmeric - 1/2 tsp

- Salt - as required

- Chilli Powder - 1 tsp

- Dhaniya Powder - 1 tsp

- Water

- Chopped Coriander

Recipe : 

1. Take the washed bitter gourd and cut into circles. Now in a bowl of salt water let these soak for 10 mins. Then under running water clean them. Let the water dry.

Chop onions into long slits. Also soak the tamarind in water, this should come out like a little thick pulp not runny.

2. In a pan, heat oil and add mustard seeds, jeera, channa dal and urad dal. Let the seeds splutter and add the dry red chillies, green chillies and curry leaves.

3. When this tampering is all ready add the bitter gourd pieces. Add very little salt & fry till they change color and turn little crispy.

4. Now add the chopped onions and fry till they turn translucent.

5. You can add all the spice powders like turmeric, chilli powder, dhaniya powder and check for salt. Mix them all together.

6. Add the tamarind pulp,water and jaggery powder or piece. The gravy should be little thick and taste tangy and sweet but the sweet taste should not dominate. 

So, you need to adjust the spices accordingly.

7. Let this all cook well and check for the spices and adjust the consistency. Finally add coriander and turn off the heat.

Usually, pulusu's or these types of gravies taste great when eaten next day. But without doubt you can enjoy this right away with hot rice.