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Monday, 26 June 2017

Kaakarakaya Pulusu

Ananthapur Special Kaakarakaaya Pulusu
அனந்தப்பூர் ஸ்பெஷல் காகரக்காயா புலுசு

This is a special dish from Ananthapur of Rayalaseema, Andrapradesh. Kaakarakaaya is nothing but our Pagarkkai (Bitter-Gourd), which is a semi gravy recipe. Normally Pulusu would be watery. But the speciality of this Kaakarakaya Pulusu of Ananthapur would be Semi-Gravy, which goes very yummy with boiled rice or as a side dish too. Since this contains Garlic, Ginger and Onion as main ingredients, those who dont like can stay away. I got this recipe from one of my friend from Andhra Pradesh on phone today and just posting it. Will make video and post in due course of time. Meanwhile, please try this special recipe and let us have your feedback.

Ingredients : Cut 4 bitter-gourd into slices, boil in water along with little turmeric and salt, drain it and have a shallow fry in oil and keep ready.

Other ingredients are :- Salt, 2 green chillies, 2 dried red chillies, Oil as required, Ginger-Garlic Paste, Jeera, Chopped coriander leaves, Curry leaves, Turmeric powder and Chily powder 1 tsp each, 1-Tomato, finely chopped, 1/2 inch size Jaggery, Thick tamarind Juice, 4 nos sliced onions (Round shaped) and Masala Paste.

Masala Paste : 1-Onion, 1-Tomato, Cinnamon, Cloves each 2 or 3 pieces, Coriander Powder 2 tsp, Grated Coconut 1/4 cup. Grind all the above with water to a paste and keep ready.

In a kadai, add oil, splutter mustard seeds, jeera, curry leaves, add green chilly, red chilly, Onion and cook well. Once cooked now add Cooked Bitter-gourd and saute well. Add Chilly powder, turmeric powder and mix well and allow to cook. Then add the Masala paste, ginger-garlic paste and saute well, until raw smell goes. Now add the thick squeezed tamarind juice, add required salt and allow to cook for 5 mins in medium flame. Add jaggery, mix well and serve hot.

your Special Ananthapur Kaakarakaya Pulusu is ready...!!!!
Serve with Pride... Serve with Joy...!!!