Masalas · Andhra Pradesh

Andhra Kura Karam (Mamsam Masala)

The fiery, coriander-rich curry powder Andhra homes roast for chicken and mutton curries: guntur chillies, poppy seeds, dry coconut and whole garam spices.

Prep 5 min · Cook 15 min · Total 20 min + 20 min cooling · Serves 42

Ingredients

To roast

• ½ cup Coriander seeds
• 15 Guntur dried red chillies
• 1 tbsp Cumin seeds
• 1 tbsp Fennel seeds
• 1 tsp Black peppercorns
• 2 inch Cinnamon stick
• 1 tsp Cloves
• 6 Green cardamom pods
• 1 Star anise
• 2 Marathi moggu (kapok buds)
• 1 tbsp Poppy seeds (gasagasalu)
• ¼ cup Dry coconut (kopra), grated
• 1 tsp Oil

To finish

• 1 tsp Turmeric

Method

1. Roast the chillies. Heat the oil in a heavy pan over low heat and roast the guntur chillies until crisp and puffed but still bright red. Lift them out onto a plate.
2. Roast the coriander and seeds. In the same pan, roast the coriander, cumin, fennel and peppercorns until the coriander is a shade darker and smells warm.
3. Roast the garam spices. Add the cinnamon, cloves, cardamom, star anise and marathi moggu and roast for 2 to 3 minutes until fragrant.
4. Toast poppy seeds and coconut. Add the poppy seeds and kopra and stir constantly until the coconut is light golden; it catches fast. Turn off the heat, stir in the turmeric and tip everything onto the plate.
5. Cool, grind and sieve. Cool completely. Grind the chillies first, then everything together, to a fine powder in short bursts so the coconut does not turn oily. Sieve out the husks and regrind them.
6. Store. The coconut shortens its life, so keep it in an airtight jar in the fridge for up to 2 months, or 3 to 4 weeks in a cool cupboard.

Tips

Use 1 1/2 to 2 tbsp for 500 g chicken or mutton, added after the onions and ginger-garlic paste are well browned and fried in the oil until it smells roasted. It suits Andhra Chicken Curry, Gongura Mamsam, Telangana Natu Kodi Kura and egg or prawn curries. For that real Andhra punch, crush 4 garlic cloves into the pan with it.