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    Home » Recipes » Chutneys & Condiments

    Published: Apr 6, 2016 · Modified: Jul 21, 2020 by Usha Rao

    Ellipaya Karam ~ Garlic Dry Chilies Powder

    Ellipayalu, ellipayalu, ellipayalu!! I could not think or go past ellipayalu for 'E'. Ellipayalu or elligaddalu are garlic. If you are following my blog regularly you would know how liberal I am with it’s usage!

    Ellipaya Karam, Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine, Ellipaya Endu Mirapakaya Karam, Podi, Garlic Red Chilies Lentil Powder,

    Before going any further, let me warn you, today's post is loaded with pictures, a total of 8. There are times when I struggle to get a decent picture for a post and then there are times like today where I have tons (exaggeration) to share. I took the pictures for this post this past weekend and after sorting them, I felt I did not get a single picture that featured ellipaya karam as the star of the photo. So yesterday I took another set of photos, resulting in flood of photos to for today. The first 4 pictures are from yesterday's shoot and the rest are from the weekend. Pardon me for loading the post with so many pictures.

    Ellipaya Karam, Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine, Ellipaya Endu Mirapakaya Karam, Podi, Garlic Red Chilies Lentil Powder,

    Ok, now back to 'E' for Ellipayalu. One of my favorite condiments also happens be a garlic based condiment, ellipaya Karam or ellipaya miram. Ellipaya is garlic and karam or miram is spicy. There are n number of ways to make ellipaya karam but the basic version is mixing together chili powder (mirapodi or karapodi), salt and crushed garlic. The most favorite condiment with this humble bulb is crushed ellipayalu with chili powder, salt and butter which goes very well with roasted corn on the cob. Since roasting corn on the cob is a messy job in mordern kitchens, I usually boil the cob or roast the kernels. Ellipaya karam with steaming rice & dollop of ghee is also a simple comfort food in winters. Another version of ellipaya karam is with coconut which I already posted here.

    Ellipaya Karam, Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine, Ellipaya Endu Mirapakaya Karam, Podi, Garlic Red Chilies Lentil Powder,

    When looking for dishes with E, most of my searches were for recipes with ellipayalu and I even considered concocting a pickle recipe with garlic cloves. Then I found a video for ellipaya karam which is different from how I usually prepare and is a good home remedy for sore throat.

    Ellipaya Karam, Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine, Ellipaya Endu Mirapakaya Karam, Podi, Garlic Red Chilies Lentil Powder,

    When I first made this karam I was unsure of the taste. Karam was very spicy and had a very strong garlic flavor. I let it sit for few days and did not even take pictures as I was not totally happy with the out come of the recipe. When I tasted it 3-4 days later, I started liking it. I also started adding a bit to curries and marinades. This is a versatile powder that can be eaten with rice and can also be added to curries and marinades to enhance the spice levels and flavor of the dish.

    Ellipaya Karam, Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine, Ellipaya Endu Mirapakaya Karam, Podi, Garlic Red Chilies Lentil Powder,

    As I mentioned, I was unsure if I wanted to share this recipe. The first day I made the karam, my stomach was on fire. I added a bit too much of garlic and red chilies. However, as the video claimed it is a perfect home remedy for sore throat and to clear congested sinuses. Couple of days later the flavor of garlic blended into to the karam. It was not as strong as it was on first day and I started liking it. Though I made the karam almost 3-4 weeks ago, I clicked the pictures only this past weekend.

    Ellipaya Karam, Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine, Ellipaya Endu Mirapakaya Karam, Podi, Garlic Red Chilies Lentil Powder,

    One of the ingredients for the karam is flax seeds. Since I didn't have any on hand, I didn't use. Since the karam was too spicy, I divided the karam into two bowls and add ½ teaspoon each of roasted chana dal, urad dal and moong dal powders to one bowl. This reduced the spice a bit but to be honest, I could not decide which one I liked the most. For milder heat, use flax seeds or substitute it with mixture of dals and for an extra spicy karam, just leave out the flax seeds and the extra 1 teaspoon each of dal mixtures.

    Ellipaya Karam, Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine, Ellipaya Endu Mirapakaya Karam, Podi, Garlic Red Chilies Lentil Powder,

    Here are a few ingredients and dishes that start with letter ‘E’.
    Spices:
    Endu Mirapakayalu - Dry Red Chilies
    Fruit:
    Eethakaya - Wild Date Fruit
    Elakkaya - Wood Apple / Elephant Apple
    Other Ingredients:
    Endu Royyalu - Dried Prawns
    Dishes:
    Elakkaya pachadi, endu royyala koora (curry with dried prawns)

    Ellipaya Karam, Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine, Ellipaya Endu Mirapakaya Karam, Podi, Garlic Red Chilies Lentil Powder,

    Source: here
    Preparation: 10 - 15 minutes plus time to cool roasted ingredients

    Ingredients:

    • 1 tbsp. Senagapappu ~ Chana Dal
    • 1 tbsp. Minapappu ~ Urad Dal
    • 1 tbsp. Pesarapappu ~ Moong Dal
    • 1 tsp. Flax Seeds (I skipped it. Can substitute ⅓ teaspoon each of chana, moong and urad dal)
    • ½ tsp. Miriyalu ~ Black Peppercorns
    • ½ tsp. Jilakara ~ Jeera ~ Cumin Seeds
    • 8 - 10 medium - long Endu Mirapakayalu ~ Dry Red Chilies (adjust to taste)
    • 35 - 40 Karivepaku ~ Curry Leaves
    • ½ tsp. Pasupu ~ Turmeric Powder
    • 1 tbsp. Salt (adjust to taste)
    • 8 - 10 medium to large Ellipayalu ~ Garlic Cloves, approximately 2 - 3 tbsp.)

    Preparation:

    • Break chilies into two pieces and keep aside.
    • Dry roast chana dal, urad dal and moong dal separately until light brown and let cool.
    • Dry roast flax seeds if using.
    • Dry roast black peppercorns and keep aside.
    • Roast cumin and let cool.
    • Dry roast red chilies keeping aside the chili seeds. Once the chilies are almost roasted, add chili seeds and roast. Turn off the heat and add curry leaves to the same pan. Curry leaves will dry up to the heat. Let cool completely.
    • Take dals, flax seeds if using, peppercorns, cumin seeds in a coffee grinder or a mixie and grind to powder.
    • Add dry chilies, curry leaves, turmeric powder, salt and grind again to powder.
    • Add garlic cloves and grind again to blend all the ingredients.
    • If one does not have a Indian mixie like me, powder dry ingredients in a spice grinder, crush garlic separately and mix dry powder to garlic and mix well. Or crush garlic in a wet/dry grinder, added dry powder mix and run it again to mix together garlic and dry powder.
    • Transfer to an airtight container. This powder stays fresh for almost a month at room temperature.
    • Serve rice powder with steaming rice with a dollop of ghee or oil.

    Note:

    • Adjust red chilies to taste. For a milder karam, add 8 chilies and more for a spicy karam. The same with garlic. For a more garlic flavor, add more garlic.
    • If the karam is spicy for your taste buds, dry roast mixed dals (chana, moong & urad), grind to powder and mix it with the karam. If the karam is not spicy enough, dry roast a red chili or two, powder it with or without garlic and mix it to the karam. Spices levels can be adjust to taste even after preparing the karam.
    • Though this karam is meant to be eaten with steaming rice and dollop of ghee~clarified butter or oil, adding it to curries can enhance the flavor. I added one teaspoon of it to chicken shorva and sprinkled some on beans stir fry few minutes before taking it off the flame. I have also added some of the karam to grilled chicken and fish marinades.

    Events: This post also goes to A-Z Challenge for day 5, letter 'E'.

    So far in this A-Z Journey Through Telangana Cuisine,
    A for Attu Tunukala Koora
    B for Biyyapattlu
    C for Chegodi
    D for Dondakaya Barada

    « Dondakaya Barada ~ Ivy Gourd Gram Flour Curry
    Fenugreek Leaves Moong Dal Curry ~ Menthi Aaku Pesaru Pappu Koora »

    Reader Interactions

    Comments

    1. VEENA KRISHNAKUMAR says

      May 03, 2016 at 9:50 am

      Loved the first click of the garlic. Such a flavourful podi

      Reply
    2. ruchi indu says

      April 16, 2016 at 2:25 am

      Needless to say - All the pics are awesome Usha... And yes that is a flavourful podi. Like Valli said I too like the last pic... The post is amazing...

      Reply
    3. Priya Srinivasan says

      April 13, 2016 at 9:43 am

      Love love love all the pictures! ! Oh my the rice ball with the kaaram is to die for!! I love the podi, bookmarked straight away!!!
      We don't mind scrumptious pics like these Usha!! Bring it on!!!!

      Reply
    4. Mireille Roc (@ChefMireille) says

      April 12, 2016 at 10:58 am

      the photos did come out awesome - cant blame you for sharing so many of them

      Reply
    5. pradnya says

      April 12, 2016 at 10:27 am

      this is ur space and you have amazing picture taking abilities..you have all the right to load the pictures as many as u like, no one is sad about it....we love to see them 🙂 , this is nice chutney recipe, will love to try it

      Reply
    6. PJ says

      April 12, 2016 at 9:48 am

      We would love to see tons of your pics Usha and then will be breaking our heads to decide which one we like the best!! Beautiful plate and love the close up of the rice ball .I am a sucker for spice mixes and bookmarking this one...

      Reply
    7. Rajani says

      April 09, 2016 at 8:57 pm

      The overload of pictures is completely Justified here. I love them all but I like the second one the best.

      Reply
    8. Vaishali Sabnani says

      April 08, 2016 at 4:09 am

      I am scrolling up and down, i love all the clicks..they are mind blowing. I love those spiced rice balls too, they are tempting me.

      Reply
    9. Priya Suresh says

      April 07, 2016 at 4:35 pm

      Slurp slurp, am a sucker of spice powder mixed rice balls, those last clicks are super tempting Usha, i want those rice balls rite now from my lappy screen,alluring..

      Reply
    10. Nalini says

      April 07, 2016 at 1:01 pm

      Wow!!!all I can say is wow,gorgeous clicks Usha.. I love all kind of powders and the last two clicks make me drool..

      Reply
    11. Amara says

      April 06, 2016 at 11:31 pm

      Like Suma said, we also call vellullipaya. But, it's so intresting to know all other names too. Wondering how I missed it:(
      The podi looks delicious and no words to describe your clicks Usha.... ??

      Reply
    12. Sandhya Ramakrishnan says

      April 06, 2016 at 9:49 pm

      Usha, we would drool over any number of pictures you upload. Love this spice powder and I love how you have made rice balls. That is how my patti would make my rice and feed us all. Bookmarking this right away.

      Reply
    13. Nisha Sundar says

      April 06, 2016 at 4:29 pm

      Bookmarked... I would love to try this podi... Love those clicks especially the weekend ones.

      Reply
    14. cookingwithsapana says

      April 06, 2016 at 2:08 pm

      Love the first and last click and I am scrolling again and again to just have a look at those stunning clicks.All of them are gorgeous.This podi looks and sounds very flavorful.
      P.S love those balls of rice 🙂

      Reply
    15. Smruti | Herbivore Cucina says

      April 06, 2016 at 1:32 pm

      Such a wonderful recipe and such perfect clicks. Pinned the recipe to make it soon. Amazing Usha!!

      Reply
    16. srividhya says

      April 06, 2016 at 11:55 am

      Great clicks Usha.. love the setup and the detailed explanation. so yum

      Reply
    17. Pavani says

      April 06, 2016 at 11:47 am

      Lovely clicks Usha -- both from the weekend and yesterday. I tried a garlic based dish for BM (recipe coming up next week) and I had the same feeling -- it was waaaaaay too spicy when eaten right after making it. But it tends to mellow out as it sits. I will try this one for my spice loving husband 🙂

      Reply
    18. Gayathri Kumar says

      April 06, 2016 at 10:20 am

      Why should anyone feel bad about the number of snaps. All the snaps are awesome. Even if you choose to post 10 or 15 there is no problem. We will drool over all those. This spice powder sounds so hot..

      Reply
    19. Padma Rekha says

      April 06, 2016 at 9:25 am

      That garlic picture first one God fantastic yeah the last one is so tempting... Very flavor full garlic powder I make in a different way will try this for sure...

      Reply
    20. Suma Gandlur says

      April 06, 2016 at 9:10 am

      We call garlic vellullipaaya and had no idea that it is called ellipaays too. I don't eat garlic at all but my husband loves it. I am thinking of trying this for him.

      Reply
    21. Srivalli says

      April 06, 2016 at 7:36 am

      Usha, you are forgiven for sharing so many pictures..I can't decide which one I like best..all the shots are so exceptionally good..though I am partial to the last one showcasing the Annam mudda, reminds me of the many occasions in my parents place where dad or mom used to feed me this way...thank you for that...this is surely one classic podi and will surely try!

      Reply

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