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Dry Karela Chutney, Indian Bitter Gourd Chutney Powder

 

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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

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South Indian ChutneyAndhra Cuisinedifferent kinds of Indian chutneyIndian Party

Preparation Time:    Cooking Time:    Total Time:    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
    For dry karela chutney
  1. To make {span class="bold1"}dry karela chutney{/span}, wash the karela, cut into halves and remove the seeds and then grate it, we need 1 cup of grated karela.
  2. In a deep bowl, add grated karela, add salt and put enough water and squeeze it. Keep aside.
  3. In a kadhai add oil, cumin seeds , asafoetida and grated karela and sauté on a medium flame for 8 to 10 minutes.
  4. Add the peanuts, coconut, sesame seeds, turmeric powder and chilli powder and sauté on a medium for 3 to 4 minutes.
  5. Add the sugar, lemon juice and salt and chaat masala and mix well.
  6. Serve the {span class="bold1"}dry karela chutney{/span} immediately or store in an air-tight container. Use as required.

dry karela chutney video

Dry Karela Chutney, Indian Bitter Gourd Chutney Powder recipe with step by step photos

like karela chutney recipe
  1. like dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi |, Do try other chutney recipes also:
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what is karela chutney made of
  1. 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.

how to grate karela
  1. To make dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi | take 3 medium sized bitter gourd (karela).
  2. Cut the front and bottom edges.
  3. Now cut it into halves.
  4. Remove the seeds and discard.
  5. Then grate it, it makes 1 cup of grated karela. 
  6. In a deep bowl, add grated karela.
  7. Add a pinch of salt.
  8. Take a strainer and wash the grated karelas using enough water and squeeze it. Keep aside.

how to proceed
  1. In a kadhai add 1 tbsp oil.
  2. Add 1 tsp cumin seeds (jeera).
  3. Add 1/4 tsp asafoetida (hing).
  4. Add 1 cup grated karela.
  5. Sauté on a medium flame for 8 to 10 minutes.
  6. Add 2 tbsp coarsely crushed peanuts.
  7. Add 1/2 cup grated coconut. You can also use dry coconut.
  8. Add 1 tbsp sesame seeds (til).
  9. Add 1/4 tsp turmeric powder (haldi).
  10. Add 1 1/2 tsp chilli powder.
  11. Sauté on a medium for 3 to 4 minutes. 
  12. Add 2 tsp castor sugar. Here sugar is added to balance out the bitterness of the karela.
  13. Add 2 tsp lemon juice. 
  14. Add 1/4 tsp chaat masala.
  15. Mix well. 
  16. Serve dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi | immediately or store in an air-tight container. Use as required. 

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. 
Nutrient values per tbsp
Energy46 cal
Protein1 g
Carbohydrates2.2 g
Fiber1.5 g
Fat3.8 g
Cholesterol0 mg
Vitamin A31.2 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.4 mg
Vitamin C15 mg
Folic Acid5.6 mcg
Calcium13.2 mg
Iron0.3 mg
Magnesium12.7 mg
Phosphorus30.6 mg
Sodium1.5 mg
Potassium59.8 mg
Zinc0.2 mg
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