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Kura Karam is the spicy Andhra Curry Powder used with vegetable stir-fries.

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
Cook Time 15 minutes
Total Time 20 minutes
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
  
  • 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!