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.
Ingredients Needed:
Ripe Chilies – 1 cup (20 long)
Cumin Seeds
Garlic cloves – 4 big
Onions – 1 medium
Tamarind – 1 marble size
Salt to taste
Oil – 1 tsp
Seasoning
Curry leaves
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.
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14 comments
That is so new to me!!! so spicy!!!
hot n crispy dosa… yumm dear…
VIRUNTHU UNNA VAANGA
Spicy dosa…looks yum..love it…
wow…hot n spicy spread, perfect Andhra recipe, thanks for sharing…will try it soon!
Omg, looks hot and fiery.. With those green chillies, am bit scared to try but somehow you are pulling me to give a try Valli.
Hi, I noticed that the ground masala when added back to the pan is not smooth in consistency. Can this be made smooth or does it taste better when it is coarsely ground. Did you use any water when making the chilli/onion paste?
Lavanya The spread is not fully smooth paste, you can make it coarse as well. But when it is coarse it surely tastes different. And also you can add water to get it ground. Since you are cooking the masala in the end, it's fine to add water. However with onions it should be just fine.
The 'karam' looks pretty tempting but I'm not sure i can handle the great. will try with less number of chillies i guess!
Super crispy and yummy dosa Valli. Love the spread….hot n spicy ….i'm drooling here.
Ouch.That must be very spicy.But I am sure my husband will love this..
I am all fida on this one..simply dying to try out and relish..this one is absolutely my kinds…wow…my mouth's watering valli..anything to do with chilies is me..ehehe….
Love this spicy spread on dosa.. I can try this to make the dosa more interesting when people at home get bored with the plain dosa..
Love this dosa spl crispiness
very flavorful dosa