Podi · makes about ¾ cup
Vellulli Kaaram (Andhra Garlic Chilli Powder)
వెల్లుల్లి కారం · लहसुन की सूखी चटनी · लशुन-रक्तमरिचचूर्णम् · Vellulli Kaaram · Lahsun Ki Sookhi Chutney
Vellulli kaaram is the garlic chilli podi kept on Andhra dining tables: red chilli powder pounded with plenty of garlic, roasted coriander and cumin, and salt. Mixed into the first handful of hot rice with ghee, or sprinkled over idli and dosa with a little oil, it is a quick meal on busy days and a staple in tiffin boxes.
Our Teja chilli powder makes it deep red and very hot, the way Guntur homes like it. For less heat, use half Sannam chilli powder.
- Prep15 min
- Cook8 min
- Total30 min
- Makesabout ¾ cup
Total includes cooling the seeds and garlic before grinding.
In short
Roast coriander and cumin, grind them, then pulse with Teja chilli powder, salt and lightly warmed garlic into a coarse podi. Eat it with hot rice and ghee, idli or dosa.
ధనియాలు, జీలకర్ర వేయించి పొడి చేసి, తేజా కారం, ఉప్పు కలపండి. వెల్లుల్లి రెబ్బలు వేసి కచ్చాపచ్చాగా దంచండి. తేజా కారం చాలా ఘాటు; తక్కువ ఘాటు కావాలంటే సగం సన్నం కారం కలపండి.
धनिया और जीरा भूनकर पीस लें, फिर तेजा मिर्च पाउडर और नमक मिलाएँ। लहसुन की कलियाँ डालकर दरदरा कूट लें। गरम चावल पर 1 छोटा चम्मच यह पाउडर और 1 छोटा चम्मच घी डालकर मिलाएँ।
Ingredients makes about ¾ cup
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp oil groundnut oil
- 25 garlic cloves about ½ cup, peeled; the thin inner skin can stay
- ¼ cup Teja chilli powder very hot; see the tips to make it milder
- 1 tsp salt or to taste
- 1 small marble-sized tamarind (optional) dry, seeds removed
To serve
- Ghee or oil 1 tsp per serving
- Hot rice, idli or dosa
Method
- Peel the garlic and pat the cloves completely dry with a cloth; any water shortens how long the podi keeps.
- Dry-roast the coriander and cumin seeds till fragrant; let them cool. Use a small pan on medium-low heat; this takes 1–2 minutes, and the coriander should turn a shade darker, not brown.
- Warm the garlic in 1 tsp oil for 2 minutes. Keep the heat low and stir; the cloves should soften slightly at the edges without browning. Let it cool.
- Grind the seeds to a powder, then pulse with the chilli powder and salt. Add the tamarind with the seeds, if using, so it breaks down evenly.
- Add the garlic and pulse in short bursts to a coarse, moist powder. Stop and scrape down the jar after every 2–3 pulses, as garlic sticks to the sides.
- In a stone mortar, pound the seeds first, then the garlic with the salt, and work in the chilli powder last.
- Taste a pinch with a little rice and ghee, and add salt if needed.
- Spread the podi on a plate for 10 minutes so the steam escapes, then pack it into a clean, dry jar.
Tips
- Teja is very hot; use half Sannam for a milder podi, or cut the chilli powder to 3 tbsp for the same garlic.
- Dry the garlic well and warm it in oil; damp garlic makes the podi go off quickly.
- Pulse, do not run the mixer: run it long and the garlic turns into a paste.
- Mix 1 tsp podi with 1 tsp ghee into a cup of hot rice; adjust to taste.
Variations
- With dals: dry-roast 1 tbsp chana dal and 1 tbsp urad dal with the seeds for a nuttier, slightly milder podi.
- Raw garlic: skip warming the garlic for a sharper taste; keep it in the fridge and eat it within 3 days.
- Medium heat: use 2 tbsp Teja and 2 tbsp Sannam chilli powder.
Serving
Mix with the first handful of hot rice and ghee, or sprinkle over idli, dosa or pesarattu with a little oil or ghee.
Storage
Keep in a clean, dry, airtight jar in the fridge and use it within 2 weeks. Always use a dry spoon.
Questions
How do you make vellulli kaaram?
Roast coriander and cumin seeds, grind them, add chilli powder and salt, then pulse in peeled garlic cloves to a coarse, moist powder. Andhra homes often pound it in a stone mortar.
How do I make garlic podi less spicy?
Use half Sannam chilli powder in place of half the Teja, or use 3 tbsp chilli powder in all. Eating it with plenty of ghee also takes the edge off.
How long does vellulli kaaram last?
Up to 2 weeks in a dry, airtight jar in the fridge. Dry the garlic well and warm it in oil first, and always use a dry spoon.
Can I use whole dried red chillies instead of chilli powder?
Yes. Roast about 20 dried red chillies in a few drops of oil until crisp, cool and grind them before adding the garlic.
