Ugadi recipe that keeps you cool


As the new year dawns with the harvest season, every Kannadiga home gets ready for an Ugadi feast.

Howard Johnson Bengaluru Hebbal Executive Chef Chakradhar suggests Mosaru Haagala Kaayi Curry to epitomize the festival spirit with its six elements of sweet, sour, spice, pungent, bitter and salt.

Chef Chakradhar says there are more than a few health benefits of this Mosaru Haagala Kaayi curry. Yogurt helps keep the body cool during summer and helps digestion. Apart from also keeping the body cool in the hot season, bitter gourd contains nutrients ranging from iron, magnesium, vitamins, potassium and Vitamin C.

“While jaggery is time-tested for digestion and weight loss, turmeric dramatically increases the anti-oxidant capacity of the body as it contains powerful medicinal properties,” he says.

Executive Chef Chakradhar is excited to be with HoJo and is keen to bring in flavours from afar and near to the Bengaluru palate and hotel guests. Here goes the Mosaru Haagala Kaayi Curry recipe along with the photographs.


  • Bitter Gourd
  • Yogurt 4 cups
  • Salt to taste
  • Jaggery 30gms
  • Turmeric powder 1/4 spoon
  • Asafoetida 1/4 spoon
  • Oil few spoons.

Wet grind these to a thick paste:

  • Pepper 1-2 spoons
  • Green chilies 5
  • Tour dal 1 cup
  • Tomato 1
  • Ginger 3-4 inch size. Peeled.
  • Garlic 4 -5 cloves

For Tempering:

  • Mustard seeds 1/2 spoon
  • Cumin seeds 1/4 spoon
  • Urad dal 1/4 spoon
  • Asafoetida 1/4 spoon
  • Dry red chilies 3
  • Curry leaves few
  • Oil few spoons
  • Oil for shallow frying.


  • Wash and clean bitter gourd. Pat dry them. Trim their ends off. Slice them to thin rings.
  • Heat oil, in a shallow pan. Fry few bitter gourd till crisp and dark. Leave over kitchen tissues for a while.
  • Heat a deep heavy bottomed vessel. Add oil and wet ground paste to it. Fry them till they lose their raw smell.
  • Further add asafoetida, salt, turmeric and yogurt. Mix them well. Let them come to a half boil.
  • Now stir-in fried bitter gourd and jaggery bring it to boil as well.
  • In a separate pan, heat oil. Add mustard, cumin, asafoetida, red chillies, pepper and curry leaves. Fry for a while till they pop and splutter. Now add this tempering over the gravy made above.
  • Serve warm along with plain steam cooked rice.



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