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



Kakarakaya Vellulli Karam

KAKARAKAYA VELLULLI KARAM
Rajasthani Radish Dal

Rajasthani Radish Dal

Mooli Moong Dal is a traditional Rajasthani dal, made with mooli and moong dal, Radish ad...

Shrimp-Coconut Masala Fry

Shrimp-coconut Masala Fry

Shrimp coconut masala is a dry fry curry with not much gravy and each shrimp nicely coate...

CHICKEN TARIWALA RECIPE

Chicken Tariwala Recipe

This is a classic Punjabi recipe, and I have seen many Punjabi ladies make this recipe to...

BUTTER CHICKEN

Butter Chicken

Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in count...

Tomato ka salan

Tomato Ka Salan

Tomato ka salan is also known as Dum ka Tamatar which goes very well with pulaos. ...

 Bottle Gourd Chicken Curry

Bottle Gourd Chicken Curry

A very tasty and versatile vegetable, which tastes amazing when combined with chicken....

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