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Kakarakaya Karam Podi or Bitter gourd Spice powder is an Andhra special Condiment. It is eaten with steamed rice or idli / Dosa with a generous addition of ghee.

Kakarakaya karam | Andhra Style Bitter Gourd Spice Powder

Kalyani
Kakarakaya Karam Podi or Bitter gourd Spice powder is an Andhra special Condiment. It is eaten with steamed rice or idli / Dosa with a generous addition of ghee.
5 from 9 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Condiment, Spice Powders
Cuisine Andhra Cuisine, Telangana
Servings 150 grams

Equipment

  • Thick Bottomed Pan Sub with Airfryer / Oven, see recipe card for details
  • Spice Grinder
  • Spatula

Ingredients
  

  • 250 grams Bitter gourd
  • 4 TBSP + 2 tsp Oil pref sesame or groundnut oil
  • 1.5 tsp Salt or to taste
  • 1.5 tsp Sesame powder
  • 2 tsp jaggery optional but recommended
  • 30 grams Tamarind or a medium gooseberry size
  • 8-10 Garlic pods optional but recommended
  • 2 TBSP split black gram Urad dal
  • 5 TBSP bengal gram channa dal
  • 10 Dry Red chillies adjust spice
  • 1 sprig Curry leaves - few
  • 2 tsp Coriander seeds
  • 1 tsp Cumin seeds Jeera

Instructions
 

  • Wash, peel and scrape the bittergourd.
  • Scoop out the seeds and Cut them into thin roundels.
  • Either in am airfryer / Oven / thick bottomed pan, dry roast them till they turn crispy.
  • If using a pan, glaze it with light coating of oil, and keep tossing them from time to time till they turn crisy. takes about 20-25 mins
  • If using an airfryer, dehydrate the slices on a lined sheet at 160C for 8-9 mins or till crisp.
  • Cool the crispy bittergourd slices on a plate.
  • Dry roast all the ingredients for the spice powder mentioned above one by one. Cool and powder very coarsely.
  • To this powdered mix, add the salt, bitter gourd and pulse gently till mixed and the veggies are ground well.
  • Add sesame and jaggery at the last and just pulse quickly.
  • Transfer to a plate, cool and store in a sterile container.
  • It will keep upto 10 days on a countertop (depending on the humidity) and upto 1 month under refrigeration.
  • Use the quantity required , paired with steamed rice and ghee.

Notes

Tips and tricks to make the best Kakarakaya Karam:
  1. Bring all ingredients to room temperature
  2. Roast all ingredients one by one to avoid burning / raw taste. Each ingredient takes a different time to roast and brown
  3. Use tender bitter gourd for best results.
  4. De-seed the gourd and only then start dehdrating them
  5. If one prefers, you can also deep fry the veggies , drain the oil and them make into powder. But we prefer to oven or pan roast. 
Keyword Bittergourd Spice powder, Diabetic Friendly, Homemade Spice Powders, Idli Dosa Podi, Kakarakaya Karam, podi, Spice Powders
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