KUNDAPUR CURRY MASALA

Kundapur Curry, with its velvety texture and robust spices, is more than a dish; it’s a cultural celebration. Born from the kitchens of Karnataka’s coastal town, Kundapur, this curry embodies the vibrant culinary traditions of the Tulu community. Whether it graces your breakfast or dinner table, Kundapur Curry ensures every bite is an invitation to explore the coastal flavors of Karnataka’s culinary heritage. However, creating the best Kundapur Curry recipe from scratch can be a time-consuming endeavor. The good news is that you don’t have to break your head or spend hours in the kitchen to achieve that authentic coastal taste. Our authentically prepared Kundapur Curry masala blend is the ideal shortcut to satisfy your coastal cravings. It encapsulates the essence of this beloved dish and the spirit of the Tulu community’s culinary heritage. Whether you choose to order online or visit our Woodlands Hotel outlets, this masala mix allows you to savor the coastal culinary journey right from the comfort of your home. 

INGREDIENTS:
Chilli Powder, Combats inflammation and pain. It reduces cholesterol, cleans congestion and helps improve immunity. It is also an excellent source of Vitamin C and A. Coriander Powder, They have anti-inflammatory, anti-oxidant, anti-flatulent and anti-diabetic properties. They are also an excellent source of minerals like iron, copper, calcium, potassium, zinc and magnesium. Cumin Powder, Benefits the digestive system and enhances immunity. It is an excellent source of iron for energy and is good for immune function.
Garlic Powder, Contains potent medicinal properties that assist in reducing blood pressure and maintaining cholesterol levels, lowering the risk of heart diseases. Black Pepper Powder, They help with nutrient absorption, digestion and treating ulcers. They also reduce the risk of cancer, and heart and liver ailments. Fenugreek Powder, Helps in regulating blood sugar and also reduces cholesterol. Turmeric Powder. This has a great therapeutic value and boosting immunity is one of its most significant properties.

COOKING DIRECTIONS:

■ In a pressure cooker, heat 2Tbsp oil. Fry 1/2 cup diced onion, add 4 cups chopped Veggies (potatoes, carrots, broccoli etc.), 4 cups water, a sachet of Udupi kitchen KCM and salt to taste.

■ Pressure cook for 10 whistles.

■ Once pressure is released, open and add 3 cups of coconut milk and chopped coriander leaves. Cook for about 15 minutes.

Optional: Add chopped garlic along with the onion.

Suggested garnishing

Garnish with coriander leaves.

Serving Tip

Serve with hot chapathis, white rice, Idlis or Neer Dosas.