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dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi |
Tarla Dalal
• 24 April, 2022
Table of Content
dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi | with 28 amazing images.
dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi is an accompaniment to Indian meals. Learn how to make Indian bitter gourd chutney powder.
To make dry karela chutney, wash the karela, cut into halves and remove the seeds and then grate it, we need 1 cup of grated karela. In a deep bowl, add grated karela, add salt and put enough water and squeeze it. Keep aside. In a kadhai add oil, cumin seeds, asafoetida and grated karela and sauté on a medium flame for 8 to 10 minutes. Add the peanuts, coconut, sesame seeds, turmeric powder and chilli powder and sauté on a medium for 3 to 4 minutes. Add the sugar, lemon juice and salt and chaat masala and mix well. Serve immediately or store in an air-tight container. Use as required.
Bitter gourd, also named as karela, is one veggie that is quite talked about for its distinct taste and flavour. Its bitter taste is what most people dislike and thus avoid including it in their meals. Here we have presented karela in a more pleasing form - Indian bitter gourd chutney powder.
This dry karela chutney is a simple yet interesting addition to your menu which can be made easily and quickly with ingredients very commonly available in your kitchen! Do not miss on trying this chutney powder. We guarantee you are sure to be praised for this addition on the serving table.
A coarse powder of this delectable Andhra style hagalakayi chutney podi can be served with chapati or rice. The addition of peanuts and coconut flawlessly offset the bitter taste of karela and make blissfully tasty. The spices, of course, work their magic further to make it a mouth-watering delicacy.
Tips to make karela chutney. 1. Wash karela properly to avoid the bitterness. 2. Stays well in an air-tight container for 2 to 3 days in fridge. 3. Instead of fresh coconut you can also use dry coconut.
Enjoy dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi | with step by step photos.
Dry Karela Chutney, Indian Bitter Gourd Chutney Powder recipe - How to make Dry Karela Chutney, Indian Bitter Gourd Chutney Powder
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
12 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
27 Mins
Makes
1 cup
Ingredients
For Dry Karela Chutney
3 medium sized bitter gourd (karela)
1 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 tbsp coarsely crushed peanuts
1/2 cup grated coconut
1 tbsp sesame seeds (til)
1/4 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
2 tsp castor sugar
2 tsp lemon juice
salt to taste
1/4 tsp chaat masala
Method
For dry karela chutney
- To make dry karela chutney, wash the karela, cut into halves and remove the seeds and then grate it, we need 1 cup of grated karela.
- In a deep bowl, add grated karela, add salt and put enough water and squeeze it. Keep aside.
- In a kadhai add oil, cumin seeds , asafoetida and grated karela and sauté on a medium flame for 8 to 10 minutes.
- Add the peanuts, coconut, sesame seeds, turmeric powder and chilli powder and sauté on a medium for 3 to 4 minutes.
- Add the sugar, lemon juice and salt and chaat masala and mix well.
- Serve the dry karela chutney immediately or store in an air-tight container. Use as required.
Dry Karela Chutney, Indian Bitter Gourd Chutney Powder Video by Tarla Dalal
Dry Karela Chutney, Indian Bitter Gourd Chutney Powder recipe with step by step photos
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like dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi |, Do try other chutney recipes also:
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- turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney | with 23 amazing images.
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like dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi |, Do try other chutney recipes also:
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dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi | is made of cheap and easily available ingredients in India: 3 medium sized karela , 1 tbsp oil , 1 tsp cumin seeds, ¼ tsp asafoetida, 2 tbsp coarsely crushed peanuts, ½ cup grated coconut, 1 tbsp sesame seeds, ¼ tsp turmeric powder , 1½ tsp chilli powder, 2 tsp castor sugar, 2 tsp lemon juice, Salt to taste and ¼ tsp chaat masala. See the below image of list of ingredients for karela chutney.
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dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi | is made of cheap and easily available ingredients in India: 3 medium sized karela , 1 tbsp oil , 1 tsp cumin seeds, ¼ tsp asafoetida, 2 tbsp coarsely crushed peanuts, ½ cup grated coconut, 1 tbsp sesame seeds, ¼ tsp turmeric powder , 1½ tsp chilli powder, 2 tsp castor sugar, 2 tsp lemon juice, Salt to taste and ¼ tsp chaat masala. See the below image of list of ingredients for karela chutney.
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To make dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi | take 3 medium sized bitter gourd (karela).
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Cut the front and bottom edges.
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Now cut it into halves.
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Remove the seeds and discard.
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Then grate it, it makes 1 cup of grated karela.
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In a deep bowl, add grated karela.
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Add a pinch of salt.
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Take a strainer and wash the grated karelas using enough water and squeeze it. Keep aside.
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To make dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi | take 3 medium sized bitter gourd (karela).
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In a kadhai add 1 tbsp oil.
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Add 1 tsp cumin seeds (jeera).
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Add 1/4 tsp asafoetida (hing).
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Add 1 cup grated karela.
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Sauté on a medium flame for 8 to 10 minutes.
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Add 2 tbsp coarsely crushed peanuts.
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Add 1/2 cup grated coconut. You can also use dry coconut.
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Add 1 tbsp sesame seeds (til).
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Add 1/4 tsp turmeric powder (haldi).
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Add 1 1/2 tsp chilli powder.
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Sauté on a medium for 3 to 4 minutes.
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Add 2 tsp castor sugar. Here sugar is added to balance out the bitterness of the karela.
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Add 2 tsp lemon juice.
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Add 1/4 tsp chaat masala.
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Mix well.
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Serve dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi | immediately or store in an air-tight container. Use as required.
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In a kadhai add 1 tbsp oil.
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Wash karela properly to avoid the bitterness.
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Stays well in an air-tight container for 2 to 3 days in fridge.
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Instead of fresh coconut you can also use dry coconut.
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Wash karela properly to avoid the bitterness.
Nutrient values (Abbrv)per plate
| Energy | 46 cal |
| Protein | 1 g |
| Carbohydrates | 2.2 g |
| Fiber | 1.5 g |
| Fat | 3.8 g |
| Cholesterol | 0 mg |
| Sodium | 1.5 mg |
Click here to view Calories for Dry Karela Chutney, Indian Bitter Gourd Chutney Powder
The Nutrient info is complete
