Beerakaya Karam Petti Koora is a typical curry made in some parts of Andhra. This is kind of a signature dish of Jaya's (my sis) MIL. When my sister visited us, this was one of the curries I learnt from her. Needless to say, this was an instant hit. She prepared Dondakaya (Tindora) Karam Petti Koora and this is just the same with Turai. But the texture and taste of both the vegetables is so different. Don't you all agree? The flavor of the underlying curry powder is a highlight here. So go ahead and try it out!
Beerakaya (Turai/Ridge Gourd) chopped 2-3 cups
Karam Petti Koora Podi 2-3 Tbsp
Salt as needed
Turmeric 1/4 tsp
Tamarind juice 1 Tbsp (or as needed)
Sugar/Jaggery 1 tsp
Coconut (Fresh/Frozen or Dry) 2 Tbsp
Mirchi Powder 1/4 tsp (or as needed)
*Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, few curry leaves)
*This seasoning is optional. Just 2 tsps of oil also will do.
Method Of Preparation -
Peel the Turai and chop them and also make sure you check for bitterness in them. Two of three I bought turned out to be bitter and had to be thrown out.
In a heated sauce pan, add oil and the rest of the seasoning. After the mustard seeds splutter and the dals get a nice brown hue, add the chopped turai and cover with a lid. Let the turai cook for about 8-10 min.
Add turmeric, tamarind juice, karam petti koora podi, sugar,coconut, mirchi powder, salt and mix well. Check for the taste and adjust accordingly.
The curry is just a little moist and not too watery. This is best served with steaming hot rice.
Linking this yummy curry to Umm Mymoonah's 'Anyone Can Cook' and also to Jagruti's 'Complete My Thali - Bhaji' event hosted by PJ.
Preparation Time 20 min
Serves 2 Adults