{"id":866,"date":"2007-06-29T21:50:00","date_gmt":"2007-06-30T04:50:00","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2007\/06\/29\/jeelakarra-karam-cumin-and-chillies\/"},"modified":"2008-04-06T19:40:38","modified_gmt":"2008-04-07T02:40:38","slug":"jeelakarra-karam-cumin-and-chillies","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2007\/06\/29\/jeelakarra-karam-cumin-and-chillies\/","title":{"rendered":"Jeelakarra Karam (Cumin and Chillies)"},"content":{"rendered":"<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/cumin\/cuminimagecopyrighted1.jpg\" class=\"noborder\" alt=\"Jeelakarra Karam\" \/><\/center><\/p>\n<p><em>Jeelakarra Karam<\/em> is a type of highly aromatic masala powder with cumin and chillies from Andhra Pradesh, Bharath. <\/p>\n<p><strong>Recipe:<\/strong><\/p>\n<blockquote><p>Quarter cup &#8211; cumin<br \/>\n10 to 12 red chillies &#8211; small round type shown above<br \/>\n2 to 4 garlic cloves &#8211; roughly chopped<br \/>\nQuarter teaspoon &#8211; salt<\/p><\/blockquote>\n<p>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. <\/p>\n<p>Dry saute style curries with brinjals, potatoes and tindora greatly benefit by the addition of flavorful and smoky <em>Jeelakarra Karam<\/em>.<\/p>\n<p><small>Recipe source: Amma, Nandyala.<\/small><!--8c43ab49865225fd9f41a6723cc03818--><!--60df587f0a0bfbfd0b499b258bcbfd02--><!--43e752e5d6e97f65d907e35fa5e23122--><!--b130d0642cd45082186cd42e26dcdc77--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jeelakarra Karam is a type of highly aromatic masala powder with cumin and chillies from Andhra Pradesh, Bharath. Recipe: Quarter cup &#8211; cumin 10 to 12 red chillies &#8211; small round type shown above 2 to 4 garlic cloves &#8211; roughly chopped Quarter teaspoon &#8211; salt Take cumin in a spice grinder and grind to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,190,134,189],"tags":[],"class_list":["post-866","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-cumin-jeelakarra","category-dried-red-chillies","category-herb-and-spices"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/866","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=866"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/866\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=866"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=866"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=866"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}