Kura Karam: Spicy Andhra Curry Powder for Stir-Fried Vegetables

Kura Karam Podi is a spicy powder that is added to vegetable stir-fries as a flavouring agent. Each household possibly has its own version of this curry powder and I learnt this recipe from my cousin Rani Krovvidi.

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Earlier this month, when I visited my Dad’s hometown, the extended family plied us with loads of good homemade food. I kickstart my series of recipes of all the delicious Andhra dishes I had there with this recipe for this no onion, no garlic Kura Karam Podi that I learnt from my cousin, Rani Krovvidi. She is used to the flavour a finger licking good Ivy Gourd stir-fry (Dondakaya Karam).

Some Points to Note

• Patience is the key to making a good curry powder. You must roast each ingredient separately.
• Use just the teeniest bit of oil when roasting the lentils, dried red chillies and fenugreek but do not use any oil when roasting peanuts as it is rich in oil.
• Do not skimp on the red chillies (just use less spicy ones, if needed). This is the recipe for Kura Karam which literally translates to spicy chilly powder for vegetables in Telugu.

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How to Make a Kura Karam, the Spicy Andhra Curry Powder for Stir-Fried Vegetables

1. To a heated pan or kadai, add 1-2 drops of oil.
2. Add 1 tbsp udad dal and 4-5 methi seeds.
3. Roast the mix till it is golden brown, and then transfer to a plate to cool.
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4. Once again add 1-2 drops of oil to the pan, and add 1 tbsp chana dal.
5. Now roast the chana dal till it is golden brown, and transfer the roasted dal to the plate to cool.
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6. To the pan, add 1/4 tsp oil and about 25 to 30 spicy red chillies.
7. Roast the chillies till they start to change colour and transfer to the plate.
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8. To the pan, add 1/4 cup coriander seeds and 1/2 tsp cumin seeds.
9. Roast the mix till the coriander becomes aromatic and just starts to change colour.
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10. Now, add 1 tsp peanuts to the pan and roast till they start to pop and change colour.
11. Transfer the roasted peanuts to the plate.
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12. Add 1/2 tsp asafoetida or hing to the plate with the roasted ingredients.
13. Let all the ingredients cool.
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14. Now transfer the ingredients to a grinder jar.
15. Add 1 tsp salt and 1/2 tsp turmeric.
16. Pulse to a coarse powder.
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17. Immediately transfer to an airtight container and close the lid tight.
18. How to Use the Kura Karam?
    1. Add it as the last step to vegetable stir-fries like bhindi, tendli, potato, brinjal, and more.
    2. Use it to make Podi Idli.
    3. Serve it as a spicy accompaniment to Idli and Dosa; a spoonful of podi and 1/2 tsp of oil/ghee.
    4. Mix it with hot rice and some sesame oil, and enjoy a spicy dish.

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Recipe for the Andhra Kura Karam (No Onion, No Garlic, No Coconut Version)

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Kura Karam, the Spicy Andhra Curry Powder (No Onion, No Garlic)

Aruna

Kura Karam or the Andhra Curry Powder is used to spice up stir-fried vegetables. This delicious vegan, gluten-free and spicy powder is sometimes also used as an accompaniment for Idli and Dosa or then just mixed in hot rice and eaten.

Every household in Andhra and Telangana will possibly have their own version of Kura Kara and this specific version does not use onion, garlic, or coconut.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Spice Powder

Cuisine Andhra, Gluten Free, Indian, South Indian, Telangana, Vegan, Vegetarian

Servings 15 Servings

Calories 19 kcal

Equipment

• Wok
• Spatula
• Plate
• Grinder
• Air-tight Container

Ingredients

  

1x2x3x

• 1 tbsp Udad Dal (Minapappu, Udad Dal)
• 1 tbsp Chana Dal (Senaga Pappu, Chana Dal)
• 1 tbsp Peanuts (Verusenaga, Shingdana)
• 1/2 tsp Cumin Seeds (Jeelakarra, Jeera)
• 1/8 tsp Fenugreek Seeds (Menthulu, Methi Dana)
• 1/4 tsp Asafoetida (Inguva, Hing)
• 1/4 Cup Coriander Seeds (Dhaniyalu)
• 25 to 30 Spicy Red Chillies
• 1/2 tsp Turmeric
• 1 tsp Salt
• 1/2 tsp Oil

Instructions

 

Roasting the Ingredients

• To a heated pan or kadai, add 1-2 drops of oil.
• Add 1 tbsp udad dal and 4-5 methi seeds.
• Roast the mix till it is golden brown, and then transfer to a plate to cool.
• Once again add 1-2 drops of oil to the pan, and add 1 tbsp chana dal.
• Now roast the chana dal till it is golden brown, and transfer the roasted dal to the plate to cool.
• Once again to the pan, add 1/4 tsp oil and about 25 to 30 spicy red chillies.
• Roast the chillies till they start to change colour and transfer to the plate.
• To the pan, add 1/4 cup coriander seeds and 1/2 tsp cumin seeds.
• Roast the mix till the coriander becomes aromatic and just starts to change colour.
• Now, add 1 tsp peanuts to the pan and roast till they start to pop and change colour.
• Transfer the roasted peanuts to the plate.
• Add 1/2 tsp asafoetida or hing to the plate with the roasted ingredients.
• Let all the ingredients cool.

Grinding the Kura Karam Ingredients

• Transfer the roasted and cooled ingredients to a grinder jar.
• Add 1 tsp salt and 1/2 tsp turmeric.
• Grind at a low speed to a coarse powder.
• Immediately transfer to an airtight container and close the lid tight.

How to Use the Kura Karam?

• Add it as the last step to vegetable stir-fries like bhindi, tendli, potato, brinjal, and more.
• Use it to make Podi Idli.
• Serve it as a spicy accompaniment to Idli and Dosa; a spoonful of podi and 1/2 tsp of oil/ghee.
• Mix it with hot rice and some sesame oil, and enjoy a spicy dish.

Nutrition

Calories: 19 kcalCarbohydrates: 3 gProtein: 1 gFat: 1 gSaturated Fat: 0.1 gPolyunsaturated Fat: 0.2 gMonounsaturated Fat: 0.4 gTrans Fat: 0.001 gSodium: 157 mgPotassium: 41 mgFiber: 1 gSugar: 0.4 gVitamin A: 222 IUVitamin C: 1 mgCalcium: 14 mgIron: 1 mg

Keyword Andhra Curry Powder, Brahmin Kura Karam, Kura Karam, Kura Kharam

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!