Monday, October 1, 2012

Korivi Karam

The name translates to dreadfully hot and implies fiery fire for the tongue. Korivi karam is a popular Andhra chutney that can be stored for long and thus referred to as niluva pachadi in Telugu. There is no dearth for spice with this one and a word of caution for the ones with a sweet tooth, this one’s not for you. The spice lovers, here you go:


Ingredients:

Ripened chillies 1 kilo
Tamarind (imli/chintapandu) 1/4th kilo
Salt 250 gms
Roasted fenugreek powder (methi powder/menthula podi) 3-4 spoons (20 gms)
Refined cooking oil 4 tbsp
Mustard seeds (rai/aavalu) 2 tsp
Pinch of asafoetida (hing/inguva)

Notes:

For this chutney, ripened chillies and not dried chillies are used. Red and ripe is mantra. Another suggestion is not to use hybrid ones. These are not as spicy as the homogenous ones and the chutney doesn’t last long.

The chutney should be made in a moisture free environment. Right from the utensils to the storage, ensure everything is clean and dry. The storage jars, in particular need to be airtight and moisture-tight too.

As mentioned, we need a moisture-free environment, so do not soak the tamarind. Use it as it is, dry and sticky.

Korivi karam is very spicy chutney, owing to the chillies. It is necessary to have a cup of buttermilk or plain cold yoghurt after enjoying this chutney, advisable to prevent acidity.
Method:

Dry roast (in a drop of oil) a cup of fenugreek seeds. Cool and grind to a fine powder.

Remove the stems or heads of the chillies wash and dry them indoors for at least 2 days. This is to ensure the moisture content in the chillies is evaporated. (Generally, we dry them today morning, and then use them tomorrow evening or at most day after morning).

Grind to a fine paste the chillies, tamarind and salt. To this paste, add the fenugreek powder, mix well and set aside.

Heat oil and add mustard seeds. As they pop add a pinch of asafoetida. Cool for a couple of minutes and add to the above ground paste. Mix well for the seasoning to seep in.

Shift the Korivi karam into an air tight, preferably ceramic/glass jar and refrigerate once the chutney is at room temperature. The chutney, if stored properly lasts for a long time, a few months to a year.

Korivi karam is mixed with ghee topped or oil smeared plain white rice and had. It can also be spread for any bread. The Andhra way is to mix mudda pappu or plain dal, ghee and rice and savor the korivi karam along with the dal rice followed by the glass of thick buttermilk.
 
Ho! Our platter is laid and we are off to put the tongue on fire…

4 comments:

Vanamala Hebbar said...

Looks spicy...yummmm

Pratnee said...

Yup, it is! Spicy indeed! :)

Apu said...

Looks amazing!!

Pratnee said...

Thank you:)

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