5 Authentic South Indian Recipes Showcasing Guntur Karam Chilli Powder

Guntur Karam chilli powder isn’t just an ingredient—it’s the soul of South Indian cuisine. These 5 recipes show why it’s cherished for its bold, unforgettable flavor.

Recipe 1: Classic Andhra Chicken Curry

Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 45 minutes

This is the dish that made Guntur chillies famous. Intense, aromatic, and deeply satisfying.

Ingredients:

For the Chicken:

1 kg chicken, cut into pieces
2 tablespoons Ainiti Guntur Karam Chilli Powder
1 teaspoon turmeric powder.
Salt to taste
2 tablespoons oil

For the Curry:

3 tablespoons oil or ghee.
1 teaspoon cumin seeds.
2 bay leaves.
1 cinnamon stick.
4 green cardamom pods.
2 large onions, finely sliced.
1 tablespoon ginger-garlic paste.
3 large tomatoes, pureed.
1 tablespoon coriander powder.
1 additional tablespoon of Guntur Karam Chilli Powder.
1 cup water or chicken stock.
Fresh cilantro / coriander for garnish

Instructions:

Marinate: Mix chicken with 2 tablespoons chilli powder, turmeric, salt, and oil. Let it sit for 30 minutes.
Sear Chicken: Heat oil in a heavy-bottomed pot. Sear the marinated chicken until golden on all sides (do not cook through). Remove and set aside.
Build Base: In same pot, add cumin seeds and whole spices. When fragrant (30 seconds), add sliced onions. Cook until deep golden brown (15-20 minutes—don’t rush this step).
Add Aromatics: Stir in ginger-garlic paste. Cook for 2 minutes until raw smell disappears.
Create Masala: Add tomato puree, coriander powder, and an additional tablespoon of Guntur Karam chilli powder. Cook on medium heat for 10–12 minutes until the oil separates from the masala.
Simmer Chicken: Return the seared chicken to the pot. Add water or stock and bring to a boil. Then reduce to a simmer, cover, and cook for 25–30 minutes until the chicken is tender and the curry thickens.
Finish: Adjust the salt, garnish with fresh cilantro / coriander, and let the curry rest for 5 minutes before serving.

Chef’s Notes:

The double addition of chilli powder (in the marinade and the curry) creates rich, layered heat and depth of flavor.
Deep browning of onions is crucial for authentic flavor.
Heat and flavor deepen overnight — the curry tastes even better the next day as the flavors meld beautifully.

Pairing Suggestions: Steamed rice, roti, or naan. Raita helps balance the heat.

Recipe 2: Spicy Guntur Mutton Fry

Serves: 4 | Prep Time: 15 minutes + marination | Cook Time: 1 hour

A dry preparation where Guntur Karam’s heat shines without distraction.

Ingredients:

750g mutton, cut into 1-inch pieces
3 tablespoons Ainiti Guntur Karam Chilli Powder
1 tablespoon coriander powder.
1 teaspoon fennel powder
1/2 teaspoon turmeric
1 tablespoon ginger-garlic paste
3 tablespoons yogurt.
Salt to taste.
4 tablespoons oil.
2 large onions, thinly sliced.
10-12 curry leaves
1 tablespoon ghee (for finishing)
Juice of 1 lemon

Instructions:

Marinate: Combine mutton with chilli powder, coriander, fennel, turmeric, ginger-garlic paste, yogurt, and salt. Marinate for 2–4 hours (overnight for best results).
Pressure Cook: Transfer marinated mutton to pressure cooker with 1/2 cup water. Cook for 4-5 whistles until tender. Drain excess liquid (save for other uses).
Fry Onions: Heat oil in a wide pan. Add sliced onions and curry leaves. Fry until onions are crispy and golden brown. Remove half for garnish.
Fry Mutton: Add cooked mutton to the pan with the remaining onions. Fry on high heat for 8-10 minutes, stirring frequently, until mutton pieces are well-coated and slightly crispy at the edges.
Finish: Add ghee and lemon juice. Toss well. Garnish with reserved fried onions.

Chef’s Notes:

The key is reducing all moisture for a dry, spicy coating.
High heat at the end creates a slight char that’s characteristic of this dish.
Adjust chilli powder to taste, but don’t go below 2 tablespoons—this is meant to be fiery.

Serving Suggestions: Excellent as a starter with drinks or as a side with rice and dal.

Recipe 3: Traditional Andhra Avakaya (Mango Pickle)

Yield: 1 kg | Prep Time: 30 minutes | Curing Time: 5-7 days

The legendary pickle that showcases Guntur chillies in preserved form.

Ingredients:

1 kg raw green mangoes (firm, not ripe)
- 150g Ainiti Guntur Karam Chilli Powder
- 100 g salt (non-iodised)
- 50g mustard powder
- 30g fenugreek powder
- 250 ml sesame oil or mustard oil
- 1 tablespoon turmeric powder
- 10-12 garlic cloves (optional)
- A pinch of asafoetida (hing)

Instructions:

Prepare Mangoes: Wash and completely dry mangoes. Cut into 1-inch pieces with skin on. Ensure no moisture remains (use a clean cloth to dry pieces)
Mix Spices: In a large dry bowl, combine chilli powder, salt, mustard powder,
fenugreek powder, and turmeric.
Coat Mangoes: Add mango pieces to spice mixture. Mix thoroughly with clean, dry hands or a spoon. Every piece should be well-coated.
Heat Oil: In a separate pan, heat oil until nearly smoking. Turn off heat, add asafoetida. Let oil cool to warm (not hot—this will cook the pickle). Combine: Pour warm oil over mango-spice mixture. Add garlic cloves if using. Mix well.
Jar: Transfer to sterilised glass jar. Ensure mangoes are submerged in oil (add more if needed). Close lid tightly.
Cure: Keep jar in warm spot (sunlight if possible) for 5-7 days. Shake jar daily. Pickle is ready when mangoes soften and oil turns red.

Chef’s Notes:

Moisture is the enemy—every utensil must be bone dry.
Use only glass or ceramic jars, never plastic or metal.
The intense heat of Guntur Karam is essential for proper fermentation and preservation.
Well-made avakaya lasts 1-2 years at room temperature.

Traditional Serving: Small portions with rice and ghee, or as a condiment with any meal

Recipe 4: Gongura Chicken (Sorrel Leaves Curry)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes

A tangy-spicy combination that’s beloved in Andhra cuisine.

Ingredients:

600g chicken, cut into pieces
2 cups gongura (sorrel) leaves, washed and chopped (or substitute with spinach + lemon juice)
2 tablespoons Ainiti Guntur Karam Chilli Powder
1 teaspoon turmeric
Salt to taste
3 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 dried red chillies
8-10 curry leaves
4 garlic cloves, sliced
2 onions, chopped
1 tablespoon ginger-garlic paste
2 green chillies, slit

Instructions:

Cook Gongura: Heat 1 tablespoon oil. Add gongura leaves with a pinch of salt. Cook until wilted and soft (5-7 minutes). Set aside to cool, then purée roughly.
Marinate Chicken: Mix chicken with 1 tablespoon chilli powder, turmeric, and salt.
Temper: Heat remaining oil. Add mustard seeds, cumin seeds, and dried red chillies. When they splutter, add curry leaves and garlic slices. Fry until garlic is golden.
Build Curry: Add chopped onions. Cook until soft and translucent. Add ginger-garlic paste and green chillies. Cook for 2 minutes.
Add Spices: Stir in the remaining tablespoon of Guntur Karam. Cook for 1 minute.
Cook Chicken: Add marinated chicken. Mix well and cook on high heat for 5 minutes, stirring frequently.
Add Gongura: Add pureed gongura leaves. Mix well. Add 1/2 cup water if needed.
Simmer: Cover and cook on medium-low heat for 20-25 minutes until chicken is fully cooked and curry thickens.

Chef’s Notes:

Gongura’s natural sourness balances Guntur Karam’s heat beautifully.
If using a spinach substitute, add 2 tablespoons of lemon juice at the end.
The dish should be thick, not soupy.

Serving: Best with hot rice or roti. The tangy-spicy combination is addictive.

Recipe 5: Andhra-Style Egg Roast

Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes

Quick, fiery, and perfect for breakfast or dinner.

Ingredients:

6 hard-boiled eggs, peeled and halved
2 tablespoons Ainiti Guntur Karam Chilli Powder
1/2 teaspoon turmeric
3 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 dried red chillies
10-12 curry leaves
2 large onions, finely chopped
1 tablespoon ginger-garlic paste
2 tomatoes, finely chopped
1 teaspoon coriander powder
Salt to taste
Fresh cilantro / coriander for garnish

Instructions:

Prep Eggs: Make shallow cuts on egg halves for better flavour absorption. Set aside.
Temper: Heat oil in a wide pan. Add mustard seeds, cumin seeds, and dried red chillies. When they splutter, add curry leaves.
Cook Onions: Add chopped onions. Sauté until golden brown (8-10 minutes).
Add Aromatics: Stir in ginger-garlic paste. Cook for 2 minutes.
Create Masala: Add chopped tomatoes, turmeric, coriander powder, and Guntur Karam chilli powder. Cook until tomatoes break down and oil separates (5-7 minutes).
Add Eggs: Gently place egg halves in masala. Carefully coat each piece with the spice mixture. Cook for 3-4 minutes, spooning masala over eggs.
Finish: Adjust salt. Garnish with fresh cilantro / coriander.

Chef’s Notes:

The shallow cuts in eggs help them absorb the spicy masala.
Be gentle when mixing to keep eggs intact.
This dish is meant to be dry, not gravy-based.
Make extra—it disappears quickly!

Serving: Perfect with dosa, idli, rice, or as a side dish. Also excellent in sandwiches.

Cooking Tips for All Recipes

Working with Guntur Karam:

Start Conservative: If you’re new to high-heat cooking, reduce chilli powder by 25-30% in your first attempt. You can always add more
Balance is Key: Guntur Karam’s intensity pairs well with:
Sour: Tamarind, lemon, yoghurt, tomatoes, gongura.
Sweet: Onions (when deeply caramelised), jaggery (small amounts)
Fat: Ghee, oil, coconut milk
Cooling: Raita, cucumber, coconut chutney
Toast for Depth: Briefly toasting Guntur Karam in oil (10-15 seconds) releases aromatic oils and develops complexity.
Add in Layers: Some recipes call for chilli powder at multiple stages. This creates depth rather than one-dimensional heat.
Storage After Cooking: Spicy dishes often improve overnight as flavours meld. Refrigerate and reheat gently.

Heat Management for Diners

If a Dish is Too Spicy:

Serve with cooling accompaniments (raita, yoghurt, coconut chutney)
Offer rice or bread to absorb heat
Avoid water—dairy or starchy foods work better.
Lemon wedges can help balance perception of heat.

Building Tolerance: Regular consumption of spicy food gradually increases tolerance. Start with milder dishes and progress to intensely spicy preparations.

Ingredient Sourcing

Why Quality Matters: These traditional recipes were developed over generations using authentic Guntur chillies. Substituting with generic “chilli powder” won’t deliver the same:

Heat intensity: Guntur’s 40,000-50,000 SHU is specific.
Colour depth: Deep red is part of the visual appeal.
Flavour complexity: Earthy, slightly sweet undertones complement heat.

Ainiti Difference: Our Guntur Karam is:

Sourced from the original Guntur growing region.
Tested for consistent SHU ratings
Ground to preserve essential oils.
Free from fillers or additives

Recipe Scaling

All recipes can be scaled up or down proportionally with one exception: when doubling or tripling recipes, increase chilli powder by only 1.5x or 2x rather than the full proportion. Heat compounds more than other flavours in larger quantities.

Cultural Context

These dishes aren’t just recipes—they’re culinary heritage:

Avakaya is made in bulk during mango season and treasured year-round.
Gongura chicken celebrates seasonal sorrel leaves.
Mutton fry is festive food for special occasions.
Andhra chicken curry is a Sunday family meal tradition.
Egg roast shows how simple ingredients become extraordinary.

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Ready to cook authentic South Indian cuisine? Order Ainiti Guntur Karam Chilli Powder and experience the heat that generations of cooks have trusted. Available in sizes from 20 g for home experimentation to bulk quantities for restaurants and food businesses.

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