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












Kakarakaya Vellulli Karam

KAKARAKAYA VELLULLI KARAM
Mushroom chamman

Mushroom Chamman

How to make mushroom chamman?How to cook mushroom chamman?Learn the recipe Mushroom cham...

Lamb Leg Roast Curry

Lamb Leg Roast Curry

A whole leg of lamb is marinated with Indian flavors cover it with silver foil and cooked...

THOTAKURA PULUSU KURA

Thotakura Pulusu Kura

Thotakura pulusu is an amazing dish that tastes tangy, spicy, sweet and a natural earthy ...

CHILLI GARLIC CLUSTER BEANS

Chilli Garlic Cluster Beans

This humble poor man's food tossed with chili and garlic is a simple vegetable preparatio...

Dry Fish and Brinjal Curry

Dry Fish And Brinjal Curry

Dry fish brinjal curry is popular in Andhra Pradesh. A combo veg dish usually served with...

Oven Roasted Chicken Legs

Oven Roasted Chicken Legs

Baked chicken legs are smothered in a quick homemade barbeque sauce....

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


 
Browse Recipes


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