Karapudi Chicken Dry

Karapudi Chicken Dry

Rendition: Here’s a treat for all non vegetarians! Want to make a quick spicy dish which makes your mouth water? Then this is your recipe! The chicken goes so well with the Karapudi that it’ll leave you craving for more. This yummy dish goes well with chapathis as well as rice!


Serves 3-4 people


• SpiceKansh ‘Karapudi’ [VIP]

• Chicken – 500 gm

• 2 large onions [finely chopped]

• 1 large tomato [finely chopped]

• 10-12 curry leaves

• 2 green chilli [finely chopped]

• 1 tablespoon of pepper powder

• 1 teaspoon of ginger & garlic paste

• 1 teaspoon of turmeric

• Salt


Cooking Method : Kadai/Pan (Medium Flame)


Step 1: Add 2 tablespoons of oil/ghee to a pan and bring it up to heat. Add in the chopped onions and  caramelize for 1 minute.

Step 2: Add in the green chilli + curry leaves + ginger & garlic paste and cook it all for 1 minute.

Step 3: Add in the chopped tomato and fry for 1 minute. Follow it up with the chicken and fry for another 2 minutes.

Step 4: Add in the turmeric and season with salt and allow it to cook for around 8-10 minutes.

Step 5: Add 1 tablespoon of SpiceKansh ‘Karapudi’ + pepper powder and cook it for another 2 minutes.

Step 6: Garnish the dish with coriander leaves and your meal is now ready.

NOTE: Best eaten with Dal (bele) sambar or Rasam



Motte Saaru

Motte Saaru (Egg Curry)

Rendition: Here’s one lip-smacking dish for all the eggitarians! This dish reminds me of childhood where mom would make this dish and we’d get all excited! The spicy curry mixed with eggs still makes my mouth water! What’s better is it’s simple and easy to make! The curry goes with practically everything! Roti, rice, ragi balls, dosa, etc. Finger lick away!


Serves 2-3 people


• 1 tablespoon of SpiceKansh ‘Karapudi’ [VIP]

• 2 large onions (chopped)

• 5 eggs

• 5 tablespoons of grated coconut

• 4 pods of clove

• 2 inch length of cinnamon

• 1 tablespoon of roasted channa

• 1 teaspoon of poppy seeds

• 2 tablespoons of oil

• 500 ml of water

• Salt

Cooking Method : Kadai/Pan (Medium Flame)


Step 1: MAKING THE PASTE : Add 1 chopped onion + all the grated coconut + cinnamon + clove + roasted channa + poppy seeds + the karapudi and grind it all to make a fine paste.

Step 2: Add oil to a kadai/pan and bring it up to heat. Add in the chopped onion and caramelize until slightly brown.

Step 3: Add in the paste and fry for about 4 minutes.

Step 4: Add the water and salt to taste. Fry for another 7-8 minutes (until it starts to boil).

Step 5: Crack open the eggs  and add them to the boiling mix. Cook it all for another 2 minutes with a lid on.

Step 6: The rooms fills up with utter deliciousness and your curry is now ready to be feasted upon.

NOTE: Best eaten with piping hot rice.


Naati Koli Saaru

Naati Koli Saaru

Rendition: Here’s one dish which is a legend in southern India. A favorite to all south Indians and a must in all households. This dish has be modified in various ways according to their ancestors but the one thing that remains unchanged is the use of Karapudi. A little complicated to make but it’s so worth it for the taste which will leave you craving again and again! This spicy dish is universal and can be eaten with everything! Be it dosa, rotis, rice and ragi balls. It’s an experience you’ll never forget.


Serves 3-4 people


• 1 kg of farm chicken / country chicken / broiler chicken

• 10 tablespoons of grated coconut

• 2 tablespoons of roasted channa

• 4 large onions [chopped]

• 2 tablespoons of poppy seeds

• 4 half-inch length cinnamon sticks

• 8 cloves

• 3 tablespoons of SpiceKansh ‘Karapudi’ [VIP]

• 1 teaspoon turmeric

• 1 litre of water

• Salt


Cooking Method : Kadai/Pan + Large cooking vessel
(Medium Flame)


Step 1: Add 1 tablespoon of oil to a pan and bring it up to heat. Follow it up with 2 chopped onions and cook it until it turns light brown.

Step 2: Turn off the stove and add 3 tablespoons of SpiceKansh ‘Karapudi’+ poppy seeds + clove + channa + roasted channa and let the pan cool down.

Step 3: Take the ingredients from the pan and toss it into a mixer alongside 10 tablespoons of grated coconut and make a fine paste out of it.

Step 4: Take a large cooking vessel and add 3 tablespoons of oil + 2 chopped onions and fry until it becomes light brown.

Step 5: Add in the chicken + turmeric and fry for 5 minutes. Add a tablespoon of salt and fry for another 5 minutes

Step 6: Add a cup of water and cook the mix with a lid on for 10 minutes.

Step 7: Add in the paste from before (keeping aside 2 tablespoons) alongside 1 litre of water and cook for another 15 minutes.

Step 8: Separate the chicken from the sambar.

Step 9: Take another kadai/pan and add 1 tablespoon of oil, and bring it up to heat.

Step 10: Add 2 tablespoons of the remaining paste and fry for 2-3 minutes and season to taste.

Step 11: add in the separated chicken from before with 1 tablespoon of Spicekansh ‘Karapudi’ and cook for another 2-3 minutes and let it rest.

Step 12: At the end, you will have 2 dishes prepared, these 2 dishes go hand-in-hand and are a delight on a Sunday afternoon. Feast on!!

NOTE: Goes well with roti, dosa, steamed rice and, ragi ball.