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Kakarakaya Pulusu Kura | Bitter Gourd Gravy Andhra Recipe

Kakarakaya Pulusu Kura, an Andhra style recipe where bitter gourd is cooked in a spicy tamarind sauce.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian (South Indian)
Servings: 4 to 5
Author: Padma Veeranki


  • 300 grams Bitter Gourd
  • 1/4 teaspoon Turmeric powder
  • 2 Tablespoons Oil
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon Fenugreek seeds
  • 2 Onions chopped
  • 3-4 green chillies slit
  • 8-10 garlic pods peeled
  • 1 Tomato chopped
  • 1 1/2 teaspoons Red Chilli Powder
  • Lemon size tamarind soak in warm water and extract juice
  • Salt to taste
  • 1-2 Tablespoon Jaggery or Sugar
  • Few curry leaves
  • Coriander for garnish


  • Wash bitter gourds, trim edges, scrape the rough skin slightly.
  • Add salt, turmeric, mix and leave it for 10 minutes.
  • Add little water to the bitter gourd pieces and microwave for 4-5 minutes.
  • Heat oil in a pan over medium heat. Add fenugreek seeds and mustard seeds.
  • When mustard splutters, add chopped onions, green chillies and garlic pods. Sauté for a minute.
  • Once onions turn transparent, add the bitter gourd pieces and stir for 3 minutes.
  • Add tomato pieces and sauté till mushy.
  • Now add red chilli powder, tamarind extract, salt, jaggery and curry leaves.
  • Add required water, stir and cook till the gravy thickens.
  • Turn off the heat and garnish with coriander.