Kakarkai Pulsu Recipe

Kakarkai Pulsu Recipe


As we all know the bitter gourd is bitter in taste, but the recipe which we are introducing is not bitter at-all bitter in taste. For this recipe we had used tamarind paste, kari leaves, salt, chilli powder and jaggery. Best for journey and is good till 2 days after cooking.

Complete Recipe

Serves 4 Person

Kakarkai Pulsu Recipe

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • Bitter Gourd - 250grms
  • Onion - 1 (middle size)
  • Tomato - 1
  • Green chilli - 3 chopped
  • Kari Leaves - 10 leaves aprox.
  • Salt as per taste
  • Red Michi - 2 tbsp
  • Jaggery powder - 3 tbsp / 30 grms
  • Oil
  • Jeera, Mustard seeds
  • Tamarind Paste - 1 tbsp


  1. Take the pan add oil, Jeera, Mustard seeds, Kari leaves, green chilli and onion. Fry till light brown color.
  2. Add tomatoes, salt, haldi, red mirchi, mix it all and fry it for 2-3 mins. Now add Bitter gourd, mix it well and leave it for 10 mins.
  3. Now add jaggery, tamarind paste and water(100 ml aprox) and mix the curry well and leave it till the time oil starts coming from the curry.
  4. Once the oils starts coming Off the stove.
  5. Kakarkai Pulusu is ready to be served.


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