Sweet And Hot Karela Curry with Coconut

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • Medium sized Karelas - 2
  • Grated coconut - 1 cup
  • Red chillies - 3 to 4 (according to taste)
  • Jaggery, grated - 2 to 3 tsps (according to taste)
  • Urad dal - 2 tsps
  • Channa dal - 2 tsps
  • Jeera - 1 tsp
  • Mustard Seeds, hing, curry Leaves for tadka
  • Oil - 3 to 4 tsps
  • Lemon Juice - 1/2 small cup
  • Tamarind pulp - 2 tsp
  • Salt to taste

How to Make Sweet And Hot Karela Curry with Coconut

  • Wash and chop karelas. Keep in a bowl containing lemon juice and salt for about an hour before cooking. This will take away the bitter taste.
  • Dry roast urad dal, channa dal, red chillies and jeera.
  • Add all these ingredients with grated coconut and make masala paste.
  • Take oil in a flat bottom vessel and fry pre-treated karelas after thoroughly squeezing them out of the bowl to separate the bitter juice.
  • Once they are fried, add tamarind pulp, jaggery and cook the karelas.
  • Add the masala paste while cooking and add water to thin the curry according to the requirement.
  • At this stage, you can adjust the amount of jaggery according to the taste by adding more if required.
  • Bring it to boil and season with mustard, curry leaves and hing.
  • This tastes great with rice, dosa, adai and even upma.