Living in Consciousness ~ Indi(r)a’s Food and Garden 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.


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)

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21 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.


    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

  10. […] Re: Telugu Cuisine Green Vankaya with Jeelakarra Karam: Recipe: Take 1 tablespoon cumin, 2 garlic cloves, 4 red chillies and a pinch of salt. Pound t a smooth paste in a mortar and pestle. Pick 15 young and firm green brinjals. Remove the stem end and wash. Finely slice brinjals lengthwise . Heat a wide skillet. Add a teaspoon of peanut oil. When the oil is hot, add 1 tsp cumin, 1 tsp mustard seeds and few curry leaves and roughly chopped 4 cloves garlic. When they start to turn to gold, add the brinjal pieces. Saute on medium-high heat, mixing in-between. Green brinjals cook fast, so be ready with aromatic cumin powder. Sprinkle the cumin powder and also turmeric and salt to taste. Toss to mix well and cook few more minutes, until the brinjal pieces are just tender but still green. Serve hot. […]

    Pingback by Telugu Cuisine - Page 6 - IndusLadies — September 19, 2014 @ 12:37 am

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