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.
