Sunday, April 13, 2008

Kakarakaya Karam (Bitter Gourd fry)

I am going to share my mother-in-law’s bitter gourd recipe with you.

This is my submission for ‘The Vegetable of the week’ hosted by Pooja of


Bitter gourds-5
Curry leaves-a few
Garlic-4 cloves
Red chilli powder-1 tablespoon
Salt-1 tablespoon
Turmeric powder-a pinch
Oil-4 tablespoons


1. Wash and cut the bitter gourds into thin rings and put them in salt water for ten minutes.
2. Grind the garlic cloves, curry leaves, salt and chilli powder into a course paste.
3. Heat the oil in a pan and fry the bitter gourd pieces on a medium flame until they turn brown in colour.
4. Add the grinded paste and turmeric powder and fry it for 1-2 minutes on a low flame.
5. Turn off the stove and serve it with hot rice with rasam or sambar. Kakarakaya karam keeps for one week, if we store it in a dry air tight container.


Pooja said...

Thank you Vijaya for sharing this traditional dish of your family . I liked it too much. those tiny Karela looks so cute :D.
the first pic is really wonderful .
thanks for sharing this and being a part of VoW-Bittergourd.

Kalai said...

Wonderful entry! :)

Daily Meals said...

Thank you Pooja! Glad that you like it:)

Daily Meals said...

Thank you Kalai, for your kind words.

Anonymous said...

Thanks for sharing the recipe. This is one of my sister-in-law's specialty and I love it. Can you please share where I can get the mortar & pestle shown in the picture. It looks so nice and I saw the same thing used by Chef Sanjay on his show.

Daily Meals said...

Thank you Anonymous! You can get the mortar and pestle in China Town (Singapore). I bought it two years ago.