Mahanandi

Cooking with Consciousness ~ Indi(r)a’s Recipe and Photo Weblog

Jeelakarra Karam (Cumin and Chillies)

Jeelakarra Karam

Jeelakarra Karam is a type of highly aromatic masala powder with cumin and chillies from Andhra Pradesh, Bharath.

Recipe:

Quarter cup - cumin
10 to 12 red chillies - small round type shown above
2 to 4 garlic cloves - roughly chopped
Quarter teaspoon - salt

Take cumin in a spice grinder and grind to fine powder. Add red chillies, garlic and salt to powdered cumin. Grind to smooth without adding water. Remove and store in a clean jar.

Dry saute style curries with brinjals, potatoes and tindora greatly benefit by the addition of flavorful and smoky Jeelakarra Karam.

Recipe source: Amma, Nandyala.

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Dried Red Chillies, Herbs and Spices, Cumin (Jeelakarra) (Friday June 29, 2007 at 9:50 pm- permalink)

The New Home of Mahanandi: www.themahanandi.org

9 comments for Jeelakarra Karam (Cumin and Chillies) »

  1. Wow!we love cumin and red chillies so this masala looks yummyyy. will make it tomm morning:-0)

    Comment by nini — June 29, 2007 @ 11:24 pm

  2. This, done with a mortar and pestle with rock salt should be delightful to all senses.

    Comment by Suganya — June 30, 2007 @ 12:05 am

  3. Hi!
    This masala will be very spicy and add taste to the curry!

    Comment by usha — June 30, 2007 @ 5:29 am

  4. Hi Indira, this is my favourite masala. This will gives a lovely color and at the same time authentic taste to any curry. Looks lovely. Thanks for sharing.

    Comment by Jyothi — June 30, 2007 @ 6:57 am

  5. Oh this look so lovely. I’m going to try some.

    Thanks Indira.

    -Mathy

    Comment by Mathy Kandasamy — June 30, 2007 @ 7:54 am

  6. Hi Indira, the only variation that I do to this karam is add garlic. We could not store it for a long time though. Give it a try…

    Comment by vandana — June 30, 2007 @ 12:38 pm

  7. Indira, my mother has a fine powder instead of the coarse one and uses it especially for alu vepudu

    Comment by Deepika Saripalli — July 1, 2007 @ 11:22 am

  8. Indira, this podi has an amazing taste making any thing tastier. thanks for the recipe. Will make it asap.

    Comment by Shubha Shashikanth — July 3, 2007 @ 9:05 am

  9. […] I was enamoured of Indira’s cumin and chiles post of a few days back — wanted to taste this but did not have the green brinjals to make her curry. What I did have was a huge windfall of tomatoes from the ‘breakdown lane’ in the grocery store. All these lovely tomatoes for 49 cents, and not a thing wrong with one of them! I can only hope I’ll have a few from my own plants soon… […]

    Pingback by Fourth of July Roasted Tomato Chutney « Out Of The Garden — July 4, 2007 @ 9:29 pm

Your Comment

(required)

(required but not published)

RSS feed for comments on this post. TrackBack URI