South Indian Spicy Bitter Gourd Curry Recipe

Discover the delicious complexity of Kakarakaya Curry, a beloved South Indian dish that masterfully balances the bitterness of bitter gourd with layers of spicy, tangy, and subtly sweet flavors. This hearty curry features sliced Asian bitter gourd simmered in a rich tamarind-based gravy, infused with curry leaves and aromatic spices, making it a perfect companion to both freshly steamed rice and soft chapatis. Whether you’re a long-time bitter gourd enthusiast or just venturing into its vibrant world, this curry captures the essence of home-style South Indian cooking and offers a taste experience unlike any other.

This recipe holds special appeal for those who cherish traditional flavors and bold combinations. While bitter gourd may not be everyone’s first choice due to its distinct taste, soaking the slices in salt water tames the bitterness, and the addition of tamarind and jaggery ensures a mouthwatering sweet-sour-spicy harmony. Serve Kakarakaya Curry as a centerpiece with your favorite dal, alongside classic rice or as a filling side for Indian breads. Give this dish a try and savor the memorable melange of taste it brings to any meal.

Kakarakaya Curry: South Indian Spicy Bitter Gourd Curry

Print Recipe

By Malini Serves: 4 Prep Time: 10 minutes Cooking Time: 20 minutes

Ingredients

• 1 bitter gourd
• 4 tsp oil
• ½ tsp cumin seeds
• ½ tsp fennel seeds
• few curry leaves
• ½ onion, sliced
• ½ tsp ginger garlic paste
• 1 green chilli, slit
• ¼ tsp turmeric powder
• ½ tsp Kashmiri red chilli powder
• ½ tsp coriander powder
• ¼ tsp garam masala
• ½ tsp salt
• ¾ cup tamarind extract
• 1 tbsp jaggery
• 2 tbsp coriander, finely chopped

Instructions

1

Heat oil in a large pan and let cumin seeds, fennel seeds, and curry leaves splutter for a few seconds.

2

Add sliced onion, ginger garlic paste, and the slit green chilli; sauté until the onions turn golden and aromatic.

3

Squeeze excess water from the pre-soaked bitter gourd slices and add them to the pan, stirring for a minute to roast lightly.

4

Mix in turmeric, Kashmiri chilli powder, coriander powder, garam masala, and salt. Stir over a low flame until the spices release their aroma.

5

Pour in the tamarind extract and stir in the jaggery, making sure everything is well combined.

6

Cover and simmer the curry for about 20 minutes, or until the bitter gourd becomes tender and the flavors blend beautifully.

7

Finish with a generous sprinkle of fresh coriander and serve hot with rice or chapati.

Notes

Tips:
Use Asian bitter gourd for authentic flavor; other types may result in a milder taste., Soak sliced bitter gourd in salted water for at least 10 minutes to reduce its bitterness before cooking., Jaggery balances the tangy and spicy notes, but can be skipped if you prefer a pure savory profile.