>> Tuesday, September 11, 2012
For the second day of cooking with spreads, I wanted to share this spicy hot Andhra Karam as we call it. I had plans of making Mysore Masala Dosa but it was turning out to be quite impossible to manage in grinding in the batter and other things. Off late Idli has taken a back seat. It's been a month since I made them. Only thing I find myself grinding is either Dosa batter or along with Appam if it happens to be a holiday for kids.
With Dosa making its appearance on the weekly menu, more than what I can manage with just groundnut chutney, I then think of different ways to dress it up. And by default it has to be spicy if it's got to be accepted. This karam that we make suits the bill so well. We often make it with just plain green chilies, but on this occasion I happened to get ripe chilies for making Baigan ka barta. So took some to make this spread.
The taste of fresh ripe chilies is different from dried or green ones. And making dal with it, is ultimate. As such we don't often get this available all the time. Unless you buys so much and ripe it yourself by happily forgetting about it. Even that is not possible most times as the chilies tend to get rotten.
Anyway when you lay your hands on the ripe ones, be sure to make this spread.
Ripe Chilies - 1 cup (20 long)
Garlic cloves - 4 big
Onions - 1 medium
Tamarind - 1 marble size
Salt to taste
Oil - 1 tsp
Cumin Seeds - 1/4 tsp
Oil - 1 tsp
How to make the karam
Dry roast the cumin seeds and keep it aside.
Wash the chilies and remove the stacks. Chop the onions and garlic.
Then heat a kadai with oil and roast all the ingredients till done. Allow to cool and grind along with tamarind to a paste.
Heat another kadai and temper with cumin seeds, curry leaves. Add the ground masala to the pan and bring to boil.
This can be stored for a week when refrigerated.
This can be applied on the dosa after the dosa is cooked on both sided and served hot.