Kakarakaya podi was something new to me. I got a chance to relish this enticing sweet and tangy kakarakaya podi at a friend’s place. It was delicious. I thank my friend Vijaya for sharing her recipe with Telugumalli readers.
½ kg Fresh Kakarkaya/Bitter gourd
2 tbsp Chana dal (split chick peas)
1 tbsp Urad dal (black gram)
½ tsp Cumin seeds
1 tsp Coriander seeds
3 Garlic flakes
6 Red chillies dry
Curry leaves few
1 tbsp Jaggery (optional)
1 tbsp Curd
1 tsp Oil to fry masala
Wash bitter gourd. Cut into very thin slices.
Add to a bowl with 1 tbsp of curd and salt.
Keep aside for 30 minutes. Squeeze the bitter gourd slices to remove the excess bitterness.
In the meantime heat oil in a pan for deep frying.
Deep fry bitter gourd on medium flames till golden brown and crispy.
Drain and place on paper towel.
Heat a shallow fry pan with 1 tsp of oil.
Add chana dal, urad dal, coriander seeds, tamarind, cumin seeds, crushed garlic, broken red chillies, and curry leaves, fry till golden brown.
Remove from flame.
Grind this masala into a coarse powder then add fried bitter gourd slices and salt.
Grind the mix for 1 second.
Cool it completely and store it in air tight container. Serve with hot rice and ghee.
Recipe courtesy: Vijaya Dandu