vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Kakarakaya Vellulli Karam

KAKARAKAYA VELLULLI KARAM
DAHI BHENDI

Dahi Bhendi

Dahi Bhendi is typical Rajasthani dish, spiced okra cooked in a tangy yogurt sauce. The d...

Tangy Curry Kata Meeta Daal

Tangy Curry Kata Meeta Daal

An innovative dal for those who like to experiment with the magic of flavours ! Rich in i...

RAJMA RAS CHICKEN CURRY

Rajma Ras Chicken Curry

Rajma Masala is one of the best Indian recipes in North Indian cuisine. Rajma recipe or r...

Tari wali andey

Tari Wali Andey

Tari Wali Andey is a remarkable aromatic and flavourful dish emanating its aroma all over...

PALAK STEAMED EGG

Palak Steamed Egg

The spinach is pureed and then cooked with steamed egg and served with roti or rice. ...

Prawn pepper garlic Khozambu

Prawn Pepper Garlic Khozambu

Prawn pepper garlic kuzhambu prawns cooked in a tangy tamarind spiced with some aromatic ...

Kakarakaya Vellulli Karam Recipe, How To Make Kakarakaya Vellulli Karam Recipe

How to make kakarakaya Vellulli Karam?How to cookkakarakaya Vellulli Karam?Learn the recipekakarakaya Vellulli Karamby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make KAKARAKAYA VELLULLI KARAM

(5 ratings)
0 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
KAKARAKAYA VELLULLI KARAM
Author : Vahchef
Main Ingredient : Bitter Melon, Karela
Servings : 2 persons
Published date : November 13, 2016


Ingredients used in KAKARAKAYA VELLULLI KARAM
• Tamarind - as required.
• Cumin - 1 tea spoon.
• Urad daal - 1 tablespoon.
• Garlic (whole bulb) - 2 piece.
• Red chillies (whole) - 10 piece.
• Bitter guards small slice - 8 piece.
• Salt - to taste.
• Oil - as required.
Method:
  • Fry red chillies in 1 tablespoon. oil along with urad dal.
  • Add cumin. Urad daal turns into brownish, remove from the stove and keep aside.
  • Fry garlic pieces with the remaining oil till garlic turn light brown.
  • Grind chillies along with urad daal,cumin and salt. When it becomes powdered, add garlic and tamarind and grind again. It looks like a paste.
  • Cut the bitter guards into half and slit them. deep fry and keep aside.
  • Now add the above chillie paste to bitter guards mix them well and serve with hot rice.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter