Comments on: Jeelakarra Karam (Cumin and Chillies)

by: Fourth of July Roasted Tomato Chutney « Out Of The Garden

Thu, 05 Jul 2007 04:29:43 +0000

[…] 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… […]

by: Shubha Shashikanth

Tue, 03 Jul 2007 16:05:44 +0000

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

by: Deepika Saripalli

Sun, 01 Jul 2007 18:22:09 +0000

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

by: vandana

Sat, 30 Jun 2007 19:38:10 +0000

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…

by: Mathy Kandasamy

Sat, 30 Jun 2007 14:54:21 +0000

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

Thanks Indira.

-Mathy

by: Jyothi

Sat, 30 Jun 2007 13:57:37 +0000

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.

by: usha

Sat, 30 Jun 2007 12:29:00 +0000

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

by: Suganya

Sat, 30 Jun 2007 07:05:35 +0000

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

by: nini

Sat, 30 Jun 2007 06:24:43 +0000

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