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Authentic Erra Karam Recipe

This traditional Erra Karam recipe from Andhra Pradesh creates a fiery red chili paste that's perfect for spreading on dosas or serving with idli. Made with just four simple ingredients - onions, red chilies, tamarind, and salt - this authentic Andhra chutney is ready in minutes and adds incredible flavor to any South Indian meal.
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Prep Time 5 minutes
Cook Time 0 minutes
Optional Microwave Time 1 minute
Total Time 5 minutes
Servings 18 tbsp (20 g each)
Calories 11 kcal
Protein0.4 g
Fiber1 g
Fat0.1 g
Carbohydrates3 g

Equipment

  • Mixi or food processor for grinding
  • Microwave optional, to reduce onion tears
  • Airtight container for storage

Ingredients
 

For the Erra Karam:

  • 3 cups (400 g) onions - 4 small onions, roughly chopped
  • 10 pieces (14 g) red chili peppers - dried red chilies
  • 1 small piece (2 g) tamarind - small piece
  • 1 teaspoon (4 g) salt - adjust to taste

Instructions
 

Prepare the Onions:

  • Peel and roughly chop 3 cups onions into big cubes. Don't worry about uniform pieces as they will be ground.
  • Optional: To reduce tears while working with onions, place the chopped onions in a microwave-safe bowl and microwave for 30 seconds to 1 minute. This step helps reduce the pungency.

Make the Erra Karam:

  • Add the chopped onions, 10 pieces red chili peppers, 1 small piece tamarind, and 1 teaspoon salt to a mixi or food processor.
    Coarse orange-red spiced paste with visible chili flecks and onion pieces in stainless steel food processor bowl
  • Grind everything together until you get a coarse to medium paste consistency. The Erra Karam should have some texture and not be completely smooth. Add a tablespoon of water if needed to help with grinding.
    Raw onion chunks, whole dried red chilies, tamarind, and white salt combined in mixi ready for grinding
  • Taste the Erra Karam and adjust salt or red chilies as per your preference. The paste should be spicy and tangy with a good balance of flavors.
    Vibrant orange-red Erra Karam with coarse texture served in traditional blue and white ceramic bowl on wooden surface

Notes

Recipe Yield: This recipe makes approximately 372g of Erra Karam, which equals 18 servings of 1 tablespoon (20g) each.
Serving Suggestions: Spread 1-2 tablespoons of this spicy Erra Karam on hot dosas, or serve alongside idli and uttapam. It's also delicious mixed with rice and a drizzle of oil.
Spice Level: This traditional Andhra recipe is quite spicy. Reduce the red chilies to 6-8 pieces if you prefer milder heat.
Texture Tips: The authentic Erra Karam should have a coarse texture, not completely smooth. This gives it the perfect consistency for spreading on dosas.
Regional Variation: This is the classic Rayalaseema style Erra Karam. Some variations include garlic or ginger, but this four-ingredient version is the most traditional. This is what you find on the streets of Kadapa.

NUTRITION

Nutrition Facts
Authentic Erra Karam Recipe
Serving Size
 
1 tablespoon (20 g)
Amount per Serving
Calories
11
% Daily Value*
Protein
 
0.4
g
1
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Fat
 
0.1
g
0
%
Sodium
 
100
mg
4
%
Potassium
 
48
mg
1
%
Calcium
 
8
mg
1
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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