Name: Upsaaru Khara | Spicy Curry Paste - Mysore Style
Prep time: 7 min
Cook time: 10 min
Total time: 17 min
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

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Upsaaru Khara | Spicy Red Chilli Curry Paste , is a spice curry paste made with dry red chilli , garlic , cumin seeds, tamarind and coriander leaves. Upsaaru means its a very simple curry which will be prepared either using this Khara / Spicy curry paste or served curry accompanied with this khara. Its very popular in Mysore , Bangalore and Hassan region.

Khara means Heat/Spice in Kannada ,Upsaaru means Salted and saaru means curry. It is one of the most popular curry paste used in preparation of Upsaaru /Curry and also it is used as an accompaniment with various dishes like Thalipeeth , Akki Roti , Thepla and even Paratha.

As this is a new 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.

UpSaaru Khara Recipe | Spicy Red Curry Paste 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.

I often use this curry paste instead of pickle to serve with Gobi Paratha , Mooli Paratha ,Chinese Stuffed Paratha, Aloo Paratha, Thalipeeth and even Akki Roti. It’s mainly used to prepare Upsaaru ,which i’ll be posting shortly. So give a try to this authentic Upsaaru Khara of Mysore Region, Karnataka.

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Upsaaru Khara | Spicy Curry Paste - Mysore Style

Spicy Chutney used for preparing curries-Karnataka Style

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Course: Accompaniment

Cuisine: South India

Prep Time: 7 minutes

Cook Time: 10 minutes

Total Time: 17 minutes

Servings : 300 grams

Calories / Serving : 12

Author: Muktha H S

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.
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.
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.

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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.