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Home / Recipes / Kakarakaya Ulli Karam Kura (Bitter Gourd Onion Masala Curry)

Photo of Kakarakaya Ulli Karam Kura (Bitter Gourd Onion Masala Curry) by Padma Rekha at BetterButter

Kakarakaya Ulli Karam Kura (Bitter Gourd Onion Masala Curry)

Padma Rekha
0 minutes
Prep Time
25 minutes
Cook Time
3 People
Read Instructions Save For Later

ABOUT Kakarakaya Ulli Karam Kura (Bitter Gourd Onion Masala Curry) RECIPE

Traditionally Andhra people like to start their meal with spice powders like Papula podi or Dhaniyala karam, Kobbari podi. They mix these spice powders with rice and a dash of ghee. This is known as Modatimudda (the first bite of the meal ), then they continue their meal with dal, dry curries, rasam, curd and pickle.

Recipe Tags

  • Everyday
  • Andhra Pradesh
  • Side Dishes

Ingredients Serving: 3

  1. Kakarakayalu (bitter gourd)- 4 medium sized or 500 gms
  2. butter milk- 1/2 cup
  3. turmeric powder- 1/4 tsp
  4. salt to taste
  5. For the Masala:
  6. Onion-1 big sized, cut into cubes
  7. Garlic- 5 cloves
  8. Dry coconut- 1 tbsp
  9. Red chilli powder- 1 tsp
  10. For Tempering:
  11. Oil- 1 tbsp
  12. Mustard seeds- 1/2 tsp
  13. Split urad dal- 1 tsp
  14. cumin seeds- 1/2 tsp


  1. Peel little outer skins of the bitter gourds and cut them into 1/2 inch pieces.
  2. Take the butter milk, turmeric powder and salt in a vessel, mix it well then add the bitter gourd pieces and soak them for 10 minutes.
  3. After 10 minutes, squeeze and remove the bitter gourd pieces from the butter milk mixture set aside. (This helps to remove the bitter taste a little bit from the bitter gourds.)
  4. Grind all the masala ingredients into a coarse paste, do not add water just blend it well for 2 seconds, then remove and set aside.
  5. Heat oil in a frying pan, add the mustard seeds, let them pop then add the split urad dal, cumin seeds and fry till they turn brown in colour.
  6. Now add in the bitter gourd pieces, adjust the salt as per taste. Then cover and cook in a very low flame till the bitter gourd pieces are cooked while stirring in between.
  7. Next, add the masala into the bitter gourd pieces and give it a good stir. Fry for 5 more minutes in a low flame or till it gives a nice aroma.
  8. Remove from the heat and serve with rice and dal. This goes very well with Phulkas too.

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