September 5, 2014

[VeganMoFo 2014] K for Korivi Karam | Ripe Red Chilli Pickle | Andhra Recipes

It has been exactly 2 months that I posted a recipe for my ambitious A to Z Andhra Recipe blogging. It is not that I forgot about the challenge, but it is just that life has got in the way and have been making, posting recipes made with ingredients bought on a whim or with those that are readily available in my pantry. I have not set myself any particular deadline for A to Z blogging, but am determined to finish it at some point of time. Today's recipe is for the letter K. Red Chilli pickle made with fresh, ripe chillies or Korivi Karam as we call it in Telugu is a quintessential condiment that you would always always find in our fridge or on our dinner table. It very easy to make and serves as a perfect side when we are in need of a dash of spice in everyday dal rice or curd rice. A household favorite that we tend to go overboard sometimes and end up drinking buckets of buttermilk to cool the heat off. :-)  

I found this wallpaper somewhere on the internet many many weeks ago when life was going no where and I was in a state of daze and discontentment. It instantly perked me up, gave me hope and made me realize that only those who take bold decisions in life are bound to fly, probably not right now but eventually, the dream WILL become a reality. I am dreaming right now, in almost the same state I was some years ago. And this quote has helped me to get back on track, yet again. I am sharing here on the blog so it might help you too. To do necessary pruning of things that are weighing down and stopping you from flying high!.  

P.S: If anyone of you know the source of this image, please let me know. I would love to credit them for the same. 

K for Korivi Karam | Ripe Red Chilli Pickle

Recipe: Amma


250 gms of fresh red chillies, stems removed and roughly chopped
1 tbsp tamarind pulp
1/2 tsp turmeric
salt - to taste

For Tadka:

4 tbsp of oil
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds


Grind red chillies along with salt into a coarse paste.

Heat oil in a kadai and add all the ingredients listed for "Tadka". Once they are start to sizzle, add turmeric and tamarind pulp. Cook for a minute. Then add the ground ripe red chilli paste. Mix well. Cool it down completely and then transfer to an airtight container.

When refrigerated, this pickle stays good for many weeks.


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until next recipe,

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