Vepudu Karam
By Swasthi on July 14, 2022, Comments, Jump to Recipe
Vepudu Karam, a simple aromatic spice powder for vegetable stir fry and curry recipes. Making good, tasty side dishes for a meal becomes much easier with this spice powder. This spice powder is aromatic, easy to make and can be used for a variety of vegetable curry or fry recipes like bottle gourd fry, carrot fry, beerakaya fry, dondakaya vepudu, ladies finger fry, snake gourd fry, brinjal fry
Just stir fry the veggie and sprinkle this at the end and you are done. It adds aroma and taste to the dry curry. To make a slightly gravy curry, add little water and bring it to a boil and cook until the veggies are soft cooked.
Vepudu Karam is a simple spice powder that is used for vegetable stir fry recipes at my home. Actually the traditional vepudu karam from Andhra cuisine is a powder made of red chilies, garlic, mustard, cumin seeds and coriander seeds.
Sometimes even methi seeds (fenugreek seeds) are added. My version of homemade Vepudu karam is entirely different from what is made using the traditional recipe. My recipe is a mixture of few dals, sesame seeds and few other basic ingredients. It is not suitable for non-veg fry.
How to Make Vepudu Karam
1. These are the ingredients to use. Please check the recipe card below for the quantities.
2. Dry roast dals and chilis first. Off the heat and add coconut, sesame seeds and cumin.
3. Cool them and add to a blender jar with garlic.
4. Make a fine powder.
Store it in a air tight glass jar.
Related Recipes
Recipe Card
Vepudu Karam
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 tbsp dry coconut
- 1 tbsp white sesame seeds (nuvvulu)
- 1 tbsp channa dal (senaga pappu)
- 1 tbsp urad dal (minapa pappu)
- 1 Pinch methi seeds (menthulu)
- 3 to 4 red chilies (adjust)
- 1 tsp cumin
- 1 to 2 garlic cloves
Optional
- 1 tbsp flax seeds or
- 1 tbsp Gurellu / Uchellu (niger seeds)
Instructions
How to Make Vepudu Karam
- Dry roast one after the other all the ingredients except garlic, till you get a nice aroma. Take care not to burn. Set aside to cool
- Add salt and garlic along with the roasted ingredients to a jar and powder finely.
- Store it in an air tight glass jar and refrigerate for the best aroma
Notes
Sesame seeds can be increased to 2 tbsp, if you like the flavor and taste
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Comments
Can it be stored outside? Also can be use this to coat stuff like tofu and paneers and fry it? Or will it give off a burned like smell?
Prina,
I haven’t tried so no idea. I use for all vegetable stir fry dishes and curries as well.
Tried, tested, loved!
Hi swasthi…, how many can we store this powder in refrigerator?
Hi Vatsala,
It keeps good for 2 to 3 months.
I tried this today!! It came out awesome. Used the powder on bottlegourd and kids loved it.
Glad to know Roja
Thanks for leaving a comment
Hi Swasti, can I use red chilli powder in place of the chillies?
Hi Nidhi,
Yes it works. You can also make the powder without red chili. Add the chilli powder while you stir fry the veggies. Add this powder along with chilli powder towards the end. Stir fry for a while and cook covered for 2 mins on a low heat.
Dear Swasthi,
I love your recipes and am always trying them out. Your vepudu kaaram was a big hit in my family. Now, I want to make a larger quantity. Can you scale up the proportions and tell me. I noticed that most of the ingredients are of equal measure. Can you tell what would be the proportion of jeera to a quarter cup of senaga pappu.
Padma
Hi Padma,
Thank you so much. You can use 4 tsps of jeera for 1/4 cup senaga pappu. Thanks a lot again for trying the recipes.
🙂
Hi,
Can I use black sesame seeds instead of white? Would that make a difference in the taste?
Thanks,
Chandra
Hi Chandra
I guess black sesame doesnt taste good. Not sure
How long can this be stored for in the fridge?
It will be good for 1 to 2 months
Mam uchellu means is the teluguword or not
Rama
These are known as uchellu or gurellu around Andhra – karnataka borders. To be more specific around bellary, ananthapur, etc. This is not known to many ppl since it is only used
by ppl living in borders.
I think these are also called as Adavinuvvulu, not sure though.
MAGIC POWDER. U have mentioned to use this powder in some of the vegetables. I prepared dudhi fry & snake gourd curry, this masala really brough a magical taste to such a vegetables.
Thanks Shalini
Nice!!
looks good.
Very handy and flavourful spice powder,love them in stir fries.
thats an interesting spice powder and super flavor incorporated 🙂
Great punches of flavors. I should try and it will such be wonderful for curries and other stir fries.
Nice traditional recipe Swasthi 🙂
This looks good. Easy to use when we have stir fries to be prepared in a jiffy.. 🙂
Flavorful & must have podi for busy days 🙂
Flavorful and spicy powder.
I luv andhra cuisine esp its vegetarian side. Nice shots dear.