Bitter Gourd Recipe – Authentic Karela Powder for Rice & Curd Rice

Last Updated on 4 months by Neha Deshmukh

Bitter Gourd Recipe – Authentic Karela Powder For Rice & Curd Rice

Hey everyone! If you’re anything like me, you might have a slightly complicated relationship with bitter gourd (karela). It’s… well, bitter! But trust me on this one. This Karela Powder recipe completely transforms it into something addictive. It’s a staple in my family, and I’m so excited to share it with you. It adds the most incredible flavour to simple rice dishes, and honestly, once you try it, you’ll be hooked.

Why You’ll Love This Recipe

This Karela Powder isn’t just about masking the bitterness; it’s about celebrating a unique flavour. It’s crunchy, spicy, and adds a wonderful depth to your meals. It’s also surprisingly easy to make, and keeps well, so you can enjoy it whenever the craving hits. Plus, it’s a fantastic way to sneak in some healthy greens! I first made this when I was trying to get my kids to eat more vegetables, and it worked like a charm.

Ingredients

Here’s what you’ll need to make this magic happen:

• 3 medium bitter gourds (about 500g)
• 8 red chilies (adjust to your spice preference!)
• 1 tbsp urad dal (split black lentils)
• 1 tbsp chana dal (split chickpeas)
• 0.5 tbsp coriander seeds
• 1 small piece of tamarind (about 20g)
• 2 garlic cloves
• 3 tbsp oil (I prefer vegetable oil for frying)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec!

• Bitter Gourd: Choose firm, bright green bitter gourds. The smaller ones tend to be less bitter.
• Red Chilies: I usually use Byadagi chilies for colour and mild heat, but you can use any dried red chilies you like. Kashmiri chilies are great for vibrant colour with less spice.
• Dry Roasting: This is key. Dry roasting the spices brings out their flavour and aroma. Keep a close eye on them – they burn easily!
• Tamarind: The tamarind adds a lovely tanginess that balances the bitterness. If you’re using a block of tamarind, soak it in warm water for about 10 minutes before using.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to prep the bitter gourd. Wash the bitter gourds well and thinly slice them into rounds. Remove the seeds – this helps reduce some of the bitterness.
2. Now, heat the oil in a pan over medium heat. Fry the bitter gourd slices in batches until they’re crispy and golden brown. Don’t overcrowd the pan, or they’ll steam instead of fry. Drain them on kitchen towels to remove excess oil.
3. While the bitter gourd is cooling, let’s roast the spices. In the same pan (no need to wash it!), dry roast the coriander seeds, urad dal, chana dal, red chilies, garlic cloves, and tamarind until they’re golden brown and fragrant. This usually takes about 5-7 minutes.
4. Once everything has cooled down completely, it’s time to grind. Add the roasted spices and fried bitter gourd to a grinder or blender. Grind into a coarse powder. Don’t over-grind it – we want some texture!
5. Finally, add salt to taste and mix well.
6. Transfer the Karela Powder to an airtight container.

Expert Tips

• Crispy Bitter Gourd is Crucial: The crispier the bitter gourd, the better the powder!
• Cooling is Key: Make sure everything is completely cool before grinding. Otherwise, you’ll end up with a sticky mess.
• Taste as You Go: Adjust the salt and chili levels to your liking.

Variations

• Spice Level Adjustments: If you’re sensitive to spice, reduce the number of red chilies. You can even remove the seeds from the chilies for less heat.
• Regional Variations in Spice Blend: My aunt adds a pinch of asafoetida (hing) to her Karela Powder for a unique flavour. Feel free to experiment!
• Storage for Longer Shelf Life: To ensure maximum freshness, store the powder in the refrigerator. It will stay good for up to a month. You can also freeze it for even longer storage.

Serving Suggestions

This is where the fun begins! I love to mix a spoonful of Karela Powder with hot, fluffy rice and a dollop of ghee. It’s simple, comforting, and incredibly flavourful. It’s also amazing with curd rice (dahi chawal) – the tanginess of the curd complements the bitterness beautifully. My kids even sprinkle it on their scrambled eggs sometimes!

Storage Instructions

Store your homemade Karela Powder in an airtight container. Keep it in a cool, dry place, or in the refrigerator for up to a month. For longer storage, freeze it in a freezer-safe bag or container.

FAQs

Q: What is the best way to reduce the bitterness of Karela Powder?

A: Removing the seeds from the bitter gourd and frying it until crispy helps a lot. The tamarind also balances the bitterness with its tanginess.

Q: Can I use a different type of oil for frying the bitter gourd?

A: Absolutely! You can use any neutral-flavored oil like sunflower oil or canola oil.

Q: How can I adjust the spice level of this powder?

A: Reduce the number of red chilies, or remove the seeds from the chilies before grinding.

Q: What is the traditional way to serve Karela Powder?

A: Traditionally, it’s served mixed with hot rice and ghee. It’s also popular with curd rice.

Q: Can this powder be used in other dishes besides rice?

A: Yes! You can sprinkle it on roasted vegetables, add it to soups, or even use it as a seasoning for snacks. Get creative!