Navratri Recipes For 9 Days– South Indian & North Indian Prasadam Recipes

Here is the picture of our last year’s Golu!

South Indian, North Indian Navratri Recipes for 9 days golu at home . In this post, I have framed a list of Navarathri prasadam recipes of Tamil nadu, Andhra and North India for nine days as per my readers request. Last year I made a detailed post on how to keep golu at home. At that time, many of my readers asked me to make a post on Navratri naivedyam recipes list. So today I have come up with the list of prasad recipes like rice varieties, sweets, sundal recipes/snacks based on South Indian and North Indian Navratri festival. Hope this post will be helpful to you all.

Do refer my Navaratri recipes collection for more ideas.

TAMIL NADU RECIPES FOR NAVARATHRI

In Tamil nadu, during Navarathri people worship Goddess Durga for the first three days, Goddess Lakshmi for the second three days and Goddess Saraswathi for the last 3 days. People used to offer some sweets and sundal recipes for God in front of Golu. Even though navarathri is a 9 days festival, the day that comes before Navarathri i.e Amavasya and the day after Navratri where we celebrate the victory of good over evil as Vijayadasami, comes to 11 days. 

Married ladies & young girls are invited to home and we give thaamboolam along with a sundal variety or sweet as Golu prasadham. We usually keep the golu on Pradhamai day evening. So we offer sweet pongal/sakkarai pongal and chana sundal/kondakadalai sundal for neivedyam and we offer some fruits, rock candy on Vijayadasami day.

I have shared this table of naivedyam recipes by referring Nataraja Deekshithar’s blog post. He had given a clear explanation about Navaratri celebration in temples and its importance. He has also mentioned the list of flowers, leaves, kolam, fruits, Neivedyam and Raga to be used for Navratri 9 days. I took the neivedyam recipes, added 2 more recipes for each day morning & evening neivedyam and framed this table. 

I have given different sweet recipes, rice variety and sundal recipes for 9 days. You can alter the sweets and sundal varieties based on your liking. But the rice variety given here is as per the tradition according to Deekshithar’s post. So you can follow the same. I have linked all the recipes to my post. You can click on that to view the respective ones. I am yet to post few sundal recipes in this list. I will do it this week.  

I hope this table would be useful for people who wants to get some ideas for Navratri recipes. Ok, lets check the table below.

GOLU DAY EVENING (If you keep on Amavasya day)	SWEET PONGAL , CHANA SUNDAL
DAY 1	VEN PONGAL , RICE - MOONG DAL, GREEN GRAM SUNDAL(SWEET & SPICE)
DAY 2	RAVA KESARI , TAMARIND RICE ,  KARAMANI SWEET SUNDAL , SPICY SUNDAL
DAY 3	SAKKARAI PONGAL , PEPPER RICE / PARUPPU VADAI , PEANUT SUNDAL
DAY 4	WHEAT FLOUR APPAM , KADAMBA SADAM, PEAS SUNDAL
DAY 5	RICE PAYASAM , CURD RICE, RAJMA SUNDAL OR DOUBLE BEANS SUNDAL
DAY 6	RAVA LADOO , COCONUT RICE , FIELD BEANS SUNDAL OR MOONG DAL SUNDAL
DAY 7	RAW RICE IDLI , LEMON RICE , KADALA PARUPPU SUNDAL
DAY 8	COCONUT BURFI , PAAL SADAM , MULTI GRAIN SUNDAL
DAY 9(SARASWATHI POOJA)	AKKARA ADISAL , 5 RICE VARIETIES OR LUNCH MENU, VADA, BROWN CHANA SUNDAL Or CHANA DAL SUNDAL
DAY 10 (For Vijayadasami)	BETEL LEAVES & NUTS, FRUITS, ROCK CANDY OR DRY GRAPES

SOURCE: http://natarajadeekshidhar.blogspot.com/2010/10/08102010-16102010.html

  Apart from this list, you can refer more recipes in my collection of Navratri recipes post. Do check it !

ANDHRA RECIPES FOR NAVRATRI

In Andhra Pradesh, Navadurga  ( Nine aspects of Goddess Durga) is worshipped during Navratri. Varieties of  prasadam is offered to God on these nine days.

DAY 1	CHALIMIDI, VADA PAPPU, PARAMANNAM
DAY 2	SWEET BOONDI, CHICKPEAS
DAY 3	RAVA KESARI , PULIHORA
DAY 4	PONGALI
DAY 5	PULIHORA , PESARA BOORELU
DAY 6	ATUKULU, BELLAM, SENAGA PAPPU, COCONUT
DAY 7	KSHEERANNAM, BELLAM, SUGAR
DAY 8	GARELU, LEMON JUICE
DAY 9	CHAKKARA PONGALI
DAY 10	PULIHORA , GARELU

SOURCE: http://annapoorna-akshayam.blogspot.in/2011/10/dasara-navaratri-naivedyam-for-9-days.html

NORTH INDIAN NAVRATRI BHOG FOR 9 DAYS

In North India, People worship nine different forms of Maa Durga.

Day 1 – Maa Shailaputri to bless disease free life
Day 2 - Mata Brahmacharini to increase longevity of family members
Day 3 - Mata Chandraghanta to fulfill all the wishes and provides relief from worldly pains
Day 4 - Maa Kushmanda to improve the intellect and decision making ability
Day 5 - Mata Skandmata to keep the physique healthy
Day 6 - Maa Katyayani for health and happiness
Day 7 - Maa Kaalratri to remove Evil powers
Day 8 - Maa Mahagauri to provide success in life(Kanya puja is performed)
Day 9 - Maa Siddhidatri for all sidhi

People perform fasting, pooja and pray the Goddess by offering nine different bhog on these 9 days. Lets see them below. Sorry, I have not shared Vrat ka recipes ideas. I have just mentioned the sweet recipes and the ingredients you can offer on these 9 days.

DAY 1	PURE GHEE OR RECIPES WITH GHEE
DAY 2	SUGAR, FRUITS
DAY 3	MILK, SWEETS, KHEER
DAY 4	MALPUA
DAY 5	BANANA
DAY 6	HONEY
DAY 7	JAGGERY OR SWEETS WITH JAGGERY
DAY 8	COCONUT,  RICE KHEER FOR KANYA PUJA
DAY 9	TIL or SESAME SEEDS

SOURCE: http://blog.onlineprasad.com/navratri-recipes-bhog-for-nine-days/


DISCLAIMER : I have made this list based on the inputs from various sources. Please alter them according to your tradition by consulting your family elders.

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Andhra Chakkara Pongali Recipe With Sugar, Milk - Andhra Sweet Pongal Recipe

Chakkara Pongali Recipe - Andhra style sweet pongal recipe prepared with sugar, milk, rice and dal. As Varalakshmi Vratham is fast approaching, I wanted to share some neivedyam recipes. I found Chakkara Pongal is most commonly prepared for all the festivals in Andhra. Basically Telugu people make two types of sweet pongal recipes. One with sugar and the other one with jaggery called as bellam pongali. Today I have shared chakkara pongal recipe with milk and sugar with step by step pictures and video.

My neighbor Sowjanya who taught me poornam boorelu shared her traditional way of making chakkara pongali recipe without moong dal. Yes, I used chana dal instead of moong dal. This chakkara pongal preparation is completely different from Tamil nadu sakkarai pongal. In Tamil nadu style sweet pongal recipe, moong dal and jaggery is used. When Sowjanya told me to use chana dal and sugar, I was surprised to see the variation. 

I tried this sweet pongal for Friday Lakshmi Pooja neivedyam. Traditionally, this pongal has to be prepared by cooking rice and dal in milk in a pot. But I used pressure cooker to save time.  Chakkara pongal came out really well. I passed this prasadam to Sowjanya for her feedback about its taste and color. She told it tasted really good. I was very happy to hear this from her as its my first attempt. 

Of course all the credits goes to her for giving me the measurements precisely. She also shared some variations in this recipe. I have mentioned those points in NOTES section. Ok, lets see how to make Andhra style chakkara pongal recipe with step by step photos and video. This week I will try to share more neivedyam recipes for Varalakshmi viratham. Stay tuned !

Do check out my detailed post on

How to celebrate Varalakshmi Vratham at home , Andhra Pulihora, Poornalu and other Andhra Recipes.

Chakkara Pongali Recipe - Andhra sweet pongal recipe with sugar and milk

How to make Andhra style sweet pongal recipe with milk and sugar - Chakkara pongali recipe

Author: Chitra Ganapathy

Cuisine: Andhra
Category: Festival recipes
Serves: 3
Prep time: 5 Minutes
Cook time: 20 Minutes

Ingredients ( 1 cup - 250ml)

• Raw rice – 1/2 cup (Use good quality Sona masoori)
• Chana dal Or Moong dal - 1.5 tbsp
• Sugar - 3/4 cup
• Ghee - 3 tbsp
• Grated coconut - 2 tbsp( or Dry coconut powder)
• Cashew nuts - 5 nos
• Dry grapes - 1 tbsp
• Cardamom powder - 1/4 tsp
• Milk - 1/2 cup
• Water - 2 cups

How to make the Andhra Chakkara Pongali recipe

1. Wash and keep the raw rice aside.
2. Heat 2 tsp ghee in a cooker base. Roast chana dal or moong dal till golden with nice aroma.
3. Add washed rice, water. Pressure cook for 2 whistles in low flame.
4. Mash it well.Add milk, sugar, cardamom powder and grated coconut. Mix well.
5. Boil in low flame for 5 minutes.Consistency should not be too thick.
6. Roast the nuts in ghee and add to pongal, mix well.Enjoy !

Chakkara Pongal Recipe - Step by step pictures

• Wash the rice and keep aside. Heat 2 tsp ghee in a cooker base. Roast the chana dal till golden with nice smell.

  

• Add 2 cups of water, washed rice and a pinch of salt. Mix well and cook for 2 to 3 whistles in low flame. Dal won't become mushy.It should be visible in the mashed rice.
• Add sugar, milk, cardamom powder and freshly grated coconut or dry coconut powder. Mix well and boil in low flame for 5 minutes. Make sure bottom is not burnt. Mix whenever needed.
  

  

  

• Remove when its semi solid and keep aside. Roast the chopped nuts and dry grapes in the remaining 2.5 tbsp ghee. Roast till dry grapes puff up and cashew becomes golden.

  

• Add to the pongal. Mix well. If the pongal is too thick, add some boiled milk and bring to the desired consistency. You can reheat this pongal adding little water or milk and serve it after the pooja. It tastes fresh and good when served hot. Andhra style chakkara pongali is ready. Try this for festivals and enjoy !

Notes

• For variations, You can add moong dal instead of chana dal.
• You can pressure cook the rice and dal adding milk instead of water. In that case, you should add nearly 3 cups of milk.
• Cardamom powder is a must. You can also add few saffron threads to make it rich.
• My neighbor told me to cook rice and dal in a pot adding milk. But I cooked them in a pressure cooker to save time.

Andhra style sweet pongal recipe with milk & sugar is ready for neivedyam. Try this for festivals and enjoy !

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Raw Banana Curry – Andhra Style Plantain Curry – Aratikaya Kura

I tried Andhra style raw banana curry/ Plantain curry (Aratikaya kura in Telugu) as side dish for rice for the first time. Being a South Indian, Poriyal / Dry curry is a must in our daily lunch menu. As I got bored of my Tamil nadu style vazhakkai poriyal, I wanted to try something different with raw banana. I found this curry recipe very simple and easy.This aratikaya koora has no masala or coconut, still it tasted great with rice. We loved it very much. Its taste reminded our vazhakkai podimas to me.

I tried this recipe referring Swasthi's recipes & Cooking from heart blogs.In South India, people make raw banana curry in different ways. Kerala style raw banana thoran and Tamil nadu’s Vazhakkai poriyal tastes great in its own ways.I am happy that I learnt this Andhra style raw banana curry.Soon I must try Kerala style thoran too. This recipe would be suitable for bachelors and working women as it has no grinding job. Friends, do try this plantain curry. I am sure you will love its taste and easy to cook steps. Lets see how to make Andhra style raw banana curry recipe with step by step photos.

Do check out my Tamil nadu style vazhakkai poriyal with fresh masala

Chettinad Vazhakkai curry

Andhra Raw Banana Curry / Plantain Curry / Aratikaya Kura

How to make Andhra style Raw Banana curry / Aratikaya kura

Author: Chitra Ganapathy

Cuisine: South Indian
Category: Side
Serves: 2
Prep time: 5 Minutes
Cook time: 15 Minutes

Ingredients  (1 cup = 250ml)

• Raw banana – 1 no
• Big onion - 1 no (Finely chopped)
• Green chilli - 1 no (slit)
• Ginger - 1/2 inch piece
• Turmeric powder - 1/4 tsp
• Salt & water - as needed

To Temper

• Cooking oil – 1.5 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Chana dal - 1 tsp
• Cumin seeds/ Jeera - 1/2 tsp
• Curry leaves - few

How to make Raw Banana Curry

1. Cook raw banana with skin in 3 cups of water till soft.
2. Prick a toothpick and check if its done.Peel the skin, chop into cubes.
3. In a kadai, heat oil. Temper all the ingredients.
4. Saute onion, green chilli, ginger till transparent.
5. Add turmeric powder, salt and raw banana pieces. Mash few banana pieces and cook for 2 minutes. Serve with rice.

Andhra raw banana curry / Plantain curry (Aratikaya kura) - Step by step pictures

• Wash and cut the banana into two or three. Cook with skin in 3 cups of water. Cover cook for 8 to 10 minutes till banana becomes soft. Prick with a knife or toothpick and check if its done. Make sure you do not over cook the banana.You can also pressure cook it in high flame for 2 whistles.

  

• Remove & keep the cooked banana in cold/plain water for 2 minutes. It helps to keep it firm yet soft. Peel the skin and chop into cubes.

  

• Finely chop the onions,ginger. Slit the green chillies and curry leaves. Heat oil in a kadai and temper mustard seeds, urad dal, chana dal and cumin seeds.

  

• Saute onion,curry leaves, green chilli and ginger pieces till onion becomes transparent.Add turmeric powder, salt and raw banana cubes.Mix well.

  

• Mash few banana pieces and cook for 2 minutes in low flame. Switch off the flame, sprinkle lemon juice and garnish with coriander leaves if desired.I did not add it.Remove and serve with rice.

Note:

Adjust the quantity of chillies as per your spice level.
Do not over cook the banana. Check with a toothpick whenever needed.

Enjoy this easy, yummy Andhra style vazhakkai curry at home ! You will love it for sure.I served it with thick Karuveppilai kuzhambu :)

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Instant Mango Pickle Recipe – Andhra, Kerala, Tamil nadu Style Raw Mango Pickle With Video

In this post, I have shared how to make instant raw mango pickle recipe in 3 different ways from 3 different states. Yes, Its Andhra style mamidikaya menthi pachadi, Kerala style Nadan mango achar and Tamil nadu style mangai oorugai. Instant raw Mango pickle is a must to do recipe during mango season.It is our family favorite. I have already posted 2 recipes for instant mango pickle which is my mom’s version. 

This time just for a change, I wanted to try 3 different styles of making South Indian mango pickle from various cuisines. I followed my mil’s method for Tamil nadu style, referred Sailu’s food for Andhra style & Mia kitchen for Kerala style recipe. All the 3 came out very well & finger licking good. Yesterday I relished a plateful of curd rice with these 3 pickles. 

Preparation time, cooking time & Ingredients of this pickle are almost the same. But the method of making has slight variations.Each recipe has its own touch and style. Tamil nadu style raw mango pickle needs less ingredients when compared with Andhra & Kerala. It can be consumed immediately too. Of course I tasted Andhra & Kerala mango pickles immediately after making. Even though they tasted good, I felt they need a setting time of at least one day to know its best taste & flavor. 

If you have one big raw mango in hand, you can prepare all these 3 pickle varieties in the next 10 minutes.Its that easy ! Soon I must try Karnataka & North Indian( Punjabi) style pickles too.Ok, lets see how to make Andhra, Kerala & Tamilnadu style Instant mango pickle/ raw mango pickle with step by step photos and a video !

 

Instant mango pickle - Andhra, Kerala, Tamilnadu style recipes

How to make instant raw mango pickle in 3 different ways - Andhra, Kerala, Tamilnadu style pickle recipes

Cuisine: Indian

Category: Pickles

Serves: 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

Andhra style mango pickle - Mamidikaya Menthi Pachadi Chopped Raw Mango - 1/2 cup Kashmiri Red chilli powder - 2 tsp ( Add more based on sourness of mango) Turmeric powder - 1/8 tsp Crushed Garlic - 3 nos Roasted methi powder - 1/4 tsp Mustard seeds powder - 1 tsp Asafetida/Hing - 1/4 tsp Sesame oil - 1.5 tbsp Salt - as needed Kerala style manga achar Raw mango - 1/2 cup Kashmiri Red chilli powder – 1/2 to 1 tbsp Turmeric powder - 1/8 tsp Garlic cloves - 2 nos ( finely chopped) Ginger - 1/4 tsp ( Finely chopped) Roasted methi powder - 1/4 tsp Mustard seeds powder - 1 tsp Asafetida/Hing - 1/8 tsp Curry leaves - few Vinegar - 1 tsp Sesame oil / Gingely oil - 2 tbsp Mustard seeds – 1/4 tsp Salt - as needed Tamil nadu style mangai oorugai Raw mango - 1/2 cup Kashmiri Red chilli powder - 1 tsp Turmeric powder - 1/8 tsp Asafetida/ hing - 1/8 tsp Roasted methi seeds powder - 1/8 tsp Salt - as needed Sesame oil/ Gingely oil - 1 tbsp Mustard seeds - 1/4 tsp

HOW TO MAKE MANGO PICKLE - METHOD

PRE-PREPARATION : Wash and chop raw mango into small pieces. Pat dry in a towel. Make sure there is no moisture in mango pieces. Dry roast 1 tbsp methi seeds till golden brown & aromatic. Let it cool. Grind to a fine powder.Transfer to a bowl. Grind 1 tbsp mustard seeds to fine powder. Keep in a bowl. Wash and chop the raw mango finely. ANDHRA MANGO PICKLE : In a wide bowl, take 1/2 cup chopped raw mango pieces.In Andhra style pickle, I saw few recipes in which the mango pieces were cut into bite sized pieces. But I chopped it finely. So cut the mango pieces as you wish.  Mix red chilli powder, turmeric powder, salt, mustard seeds powder, methi seeds powder and mix well and keep aside. Heat sesame oil in a kadai and add hing. Mix well and switch off the flame. Let the oil cool down. Then add the oil to the spiced mango pieces. Mix well, cover it . You can enjoy with curd rice or mix with plain rice and eat immediately OR mix well and set aside for a day. The next day oil would float on top. Mix well and use it.  Refrigerate the leftover pickle in an air tight box. Use clean spoon to handle. It stays good for a week. KERALA MANGO PICKLE : Take the chopped mango pieces and add salt. Mix well and keep aside for 1 hour. This step is optional. I din’t do it. Heat sesame oil in a kadai. Splutter mustard seeds. Saute finely chopped ginger, garlic for a minute. Add curry leaves. Simmer the flame completely. Add red chilli powder, turmeric powder,mustard powder, methi powder and mix well without burning the spices. Switch off the flame immediately.Add the chopped mango pieces and vinegar. Mix well in the residual heat and check for taste. Add more salt & chilli powder if needed. Let it cool down completely. Remove in a bowl and enjoy with rice.Store in an airtight box, refrigerate it. Use clean spoon to handle. Stays good for a week. TAMIL NADU STYLE MANGO PICKLE : Take the chopped raw mango pieces in a bowl.Add red chilli powder, turmeric powder, methi seeds powder and salt. Mix well and set aside for 10 minutes.Check for taste and add more spice powders if needed. Heat oil in a kadai and splutter mustard seeds. Add this oil to the mango pickle. Mix well and serve immediately. Stays good for a week. All these pickles stays good for one week if stored & handled properly.Refrigerate it till use. Use clean spoon to handle.  Tastes the best with curd rice & Dal rice !Enjoy !

Note

Adjust the quantity of spice powders according to the sourness of raw mango. In Andhra style pickle, I saw few recipes in which the mango pieces were cut big in size. But I chopped it finely. So cut the mango pieces as you wish.  These pickles can be prepared well in advance if making for parties or guests. The more setting time, the tastier it would be. Color of the pickle looks bright red in color only if you use Kashmiri chilli powder.

Try this easy, yummy instant mango pickles at home and enjoy with curd rice !

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Mamidikaya Pappu – Andhra Raw Mango Dal Recipe

I have heard about this Andhra Raw Mango Dal (Pachi Mamidikaya pappu in Telugu) from my friends. It is nothing but toor dal cooked with raw mango and seasoned with spices. Basically I am a big fan of raw mango recipes. So every year I wait for the mango season to explore new recipes with raw mango and ripe mango as well. This year, I wanted to start my mango recipes with this super easy and quick Andhra style raw mango dal recipe. I got this recipe from my Telugu Brahmin friend Sandhya in my apartment. She taught me this no onion no garlic Andhra style mango pappu. After getting the recipe from her, I browsed & found many recipes with variations. But I blindly followed Sandhya’s recipe as this is my first try. It came out really well. Dal is known to be the best comfort food for rice. This mango dal with a mild tangy and spicy taste is no exception. Sendhil & myself enjoyed this dal by mixing with plain rice adding ghee!  I am happy that I learnt an easy and delicious raw mango recipe. Thank u so much Sandhya . As Ugadi festival is fast approaching, most of you must be buying raw mangoes to make Ugadi pachadi. Do try this dal recipe too. You will love it. Ok, Now lets see how to make Andhra mango dal recipe with step by step photos. I will try to share a video recipe soon !

Do check out my other MANGO RECIPES too !

Andhra Raw Mango Dal Recipe

How to make Andhra style raw mango dal - Mamidikaya Pappu recipe with step by step photos !

Cuisine: South Indian

Category: Side dish for rice

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Toor dal - 1/2 cup Raw Mango - 1 no ( medium sized ) Water - 2 cups ( to pressure cook dal) To temper Cooking oil + Ghee - 1 tbsp ( 1/2 tbsp each) Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp ( optional) Roasted Fenugreek seeds powder - 1/2 tsp Asafetida/Hing - 1/4 tsp Curry leaves - Few Red chillies - 2 nos ( Pinched) Green chillies - 2 nos ( Slit) Turmeric powder – 1/8 tsp Salt & water – as needed

HOW TO MAKE ANDHRA MANGO DAL - METHOD

Dry roast 1 tbsp of methi seeds/Fenugreek seeds till it starts to splutter and turn light golden brown in color. Do not burn the seeds while roasting. Remove it when golden and let it cool. Powder it nicely. You can add 1/2 tsp of this powder in this mango dal. Store the remaining powder in a box and use it while making pickles, tamarind rice, vatha kuzhambu etc. My MIL adds a pinch of this powder while making filter coffee decoction. It lends a great flavor and mild bitterness to the coffee. In a pressure cooker base, take the toor dal and add 2 cups of water. Cook in low flame for 2 whistles.In the mean time, wash and peel the skin of raw mango. ( For variations, you can add chopped mango amd slit green chillies along with toor dal in pressure cooker).   Chop into small pieces and set aside.Discard the seed. In a kadai, heat oil + ghee and splutter mustard seeds, cumin seeds, curry leaves, pinched red chillies, slit green chillies.Saute for few seconds. Add hing and roasted fenugreek seeds powder. Mix well and add the chopped raw mango pieces. Saute the mango pieces for few minutes till it turns soft. Now add 1cup of water and add the required salt. Cover the kadai with a lid and cook for few minutes till mango pieces are completely cooked and mushy.Now take a masher and mash the mango pieces roughly. Remove the cooked toor dal and mash it with a whisk.Add this dal to the cooked mango mixture. Mix well and add 1/2 cup of water if its too thick. Add turmeric powder, required salt and 1/4 tsp chilli powder ( optional). Mix well and boil the dal for few minutes. This dal thickens when it cools down.So adjust its consistency accordingly. Transfer the dal to a bowl and serve hot with rice. Add a tsp of ghee while serving. Tastes yum !! Enjoy !

Note

Adding methi seeds powder gives a nice flavor to this dal. I have added more turmeric powder.So mine looked more yellow in color. Please reduce it for mild color.

Try this easy mango recipe in this season and enjoy with rice & roti !

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Kakarakaya Pulusu Recipe – Andhra Style Bitter Gourd Gravy

Kakarakaya ( Bitter Gourd in English, Pavakkai in Tamil, Karela in Hindi) is a very healthy and diabetic friendly vegetable. I make bitter gourd recipes at least once in a week. Usually I prepare bitter gourd curry, Chettinad puli kuzhambu or Pavakkai pitlai. 

Kakarakaya Pulusu is an Andhra style bittergourd gravy made by frying bitter gourd pieces in oil and its added to a spicy gravy. But I came across an easy, one pot, Andhra style Kakarakaya Pulusu ( Pulusu means Kuzhambu/Gravy in Telugu) in a Youtube video. I tried it for lunch along with brinjal masala poriyal. It tasted very well without much bitterness. 

Bitter gourd lovers like me must try this recipe. Addition of jaggery (Bellam), tamarind and thinly sliced bitter gourd sauted in oil helps to reduce the bitterness I feel. So friends, do try this Andhra special Kakarakaya Pulusu recipe for rice. I am sure you will enjoy it. Now lets see how to make it with step by step photos !

Check out my other ANDHRA RECIPES as well.

Check out my green brinjal curry recipe in the picture if interested.

Kakarakaya Pulusu Recipe - Andhra Bitter Gourd Gravy

How to make Andhra style Bitter Gourd Gravy for rice - Kakarakaya pulusu recipe

Cuisine: Andhra Recipes

Category: Side dish for rice

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Bitter gourd - 1 no ( Medium sized) Tamarind - Big gooseberry size Big onion - 1 no ( chopped) Green chillies -2 nos Ginger & Garlic paste - 1/2 tsp ( or use 1/2 tsp Ginger paste) Red chilli powder - 1.5 tsp to 2 tsp Dhania powder - 1 tbsp Salt & water - as needed Grated jaggery - 2 tsp To temper Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - few Hing - a pinch Coriander leaves - to garnish

HOW TO MAKE KAKARAKAYA PULUSU - METHOD

Wash and cut the bitter gourd vertically. Remove the middle portion along with the seeds. Slice it thinly as shown in the picture below. These steps will help you to remove the bitterness to a certain extent.So slice it thinly. In a pressure cooker base, heat oil and splutter mustard seeds, urad dal, cumin seeds, curry leaves. Add bitter gourd slices, saute till it becomes soft. Add onion, gg paste and saute till its raw smell goes off. Add slit green chillies and saute for few seconds. Bitter gourd turns dark green in color. Now add the red chilli powder, turmeric powder, dhania powder and salt. Dhania powder helps to give thickness to the gravy. Mix well in low flame without burning them. Now add 1 cup of tamarind extract, raw pinched curry leaves. Let it boil for a minute. Add the grated jaggery, check for salt and spice. Add more chilli powder and salt if needed. Mix well and pressure cook in very low flame for 2 whistles.  Bitter gourd cooks soft. Open the cooker and see a layer of oil floating on top. Check if the gravy is too watery. If  its too watery, boil for sometime till slightly thick. Mix well and serve hot with rice, papad ! ( Oil floats on top only if you cook this gravy in pressure cooker.  If you make in kadai, you should boil the gravy till oil oozes out.) Enjoy!

Note

Adjust the quantity of green chillies and red chilli powder as per your taste buds Add the mentioned quantity of oil to get the oil floating on top.

Try this Andhra delicacy at home and enjoy your lunch !!

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