Friday, April 26, 2013

Kakarakaya Pesarapappu Koora / Karela Moong Dal Curry

Kakarakaya/Karela chopped – 1 cup
Pesara pappu/Moong dal – ½ cup
(Soak in water for 3 hours and drain it)
Tomato chopped – 1
Onion chopped – 1 big
Fresh coconut pieces – ¼ cup
Red chilli powder – 2 tsp
Coriander powder – 1 tsp
Jaggery – 1 tsp
Salt to taste

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Urad dal – 1 tsp
Green chilli chopped – 4
Curry leaves – 10
Turmeric powder – ½ tsp
Oil – 2 tsp


  1. Cut the Karela into 1 inch pieces. In a bowl add Karela pieces,
  2. Heat oil in a pan and temper it.
  3. Add onion and fry until color change.
  4. Add Karela pieces, moong dal and fry until half cooked. Add tomato and saute for 5 mins.
  5. Add coconut pieces, jaggery and water. Leave it for 5 mins.
  6. Sprinkle coriander powder and mix well for 2 mins.
  7. Serve with roti.
Linking to:
Gayathri's WTML event hosted by Radhika,
Pari's 'ONLY' with Legumes hosted by Nalini,
Viji's Soul Food Show & Give away,
Foodabulous Fest Event organised by simply Tadka and hosted by Pramitha love cooking.

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  1. Looks super yummy,Shailaja!! :)

  2. Looks interesting!!! thanks for sharing...

  3. Very lovely dear, it looks very inviting...

  4. very interesting karela gravy.

  5. Delicious curry Love it shailaja.

  6. Nice recipe i love it alot. Thanks. Fantastic post. Clickcocktail.

  7. I have never even thought of this combo shailu. pappu with kakarakaya must have tasted great.

  8. wow, i have never tried this...

  9. healthyn nnew combo..vl try next time...

  10. delicious curry using karela, love it...

  11. Interesting recipe dear...
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  12. very interesting combo looks great !

  13. Hi dear am following u. u ve got such a nice blog.


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