Upsaaru Khara | Spicy Red Chilli curry paste , is very famous curry paste used in Mysore ,Mandya,Hassan and Bangalore regions of Karnataka.
Khara means Spicy in Kannada ,Upsaaru means Salted Curry. As this is anew recipe for people outside Karnataka ,there is a lot of demand for this Curry paste in Gopi’s office. I often pack this curry paste in small jars for all his teammates. So there is an increasing demand for this recipe.
We can prepare this Curry paste and refrigerate for more than a month.If you have this curry paste ready,then for any emergency you can use it along with rice, curry,roti , paratha ….,list is endless ,left to your imagination.
I often use this curry paste instead of pickle to serve with Mooli Paratha ,Chinese Stuffed Paratha, Aloo Paratha, Thalipeeth and even Akki Roti. It’s mainly used to prepare curry ,which i’ll be posting shortly. So give a try to this authentic Upsaaru Khara of Mysore Region, Karnataka.
Recipe Card For Upsaaru Khara
Upsaaru Khara | Spicy Curry Paste - Mysore Style
Prep Time
7 mins
Cook Time
10 mins
Total Time
17 mins
Spicy Chutney used for preparing curries-Karnataka Style
Course:
Accompaniment
Cuisine:
South India
Keyword:
Basic, Chutney
Servings: 300 grams
Calories: 12 kcal
Ingredients
- 25 No Dry Guntur or Kashmiri Red Chillies
- 1/2 Tbsp Tamarind ,firmly pressed
- 1 Pod Garlic or 18-20 Garlic cloves big
- 1/2 Tbsp Jeera / Cumin Seeds
- 1 Small Bunch Coriander Leaves or 3/4 Cup Coriander leaves
- 3/4 Tbsp Rock Salt or 11/4 Tbsp Regular Salt
Instructions
-
Heat Iron griddle ,dry Roast Red Chilly,till crisp. Allow it to cool.
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Take a mixer chutney jar,add dry roasted red chilly ,add jeera seeds,black peppercorns,garlic and grind, don't add Water while grinding for first time.
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Then add coriander leaves and grind to a smooth paste by adding 2- 3 tbsp of water.
-
Transfer it to a clean airtight glass jar using a spoon ,and store it in refrigerator.
Step by Step Directions on making of Upsaaru Khara :
Dry Roast Red Chilly . Once its cooled ,take red chilies,tamarind and rock salt in a mixer jar and grind to a powder without adding water.
For this add jeera,black peppercorns,garlic and grind once again. Don’t Add Water.
Then add coriander leaves and grind to a smooth paste by adding 2- 3 tbsp of water.
Transfer it to a clean airtight glass jar using a spoon ,and store it in refrigerator.
Serve with Paratha,Thalipeeth,Akki Roti or Ragi Rotti.
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