Korivi Karam

Hello

Today I am coming with recipe is fiery red colour KORIVI KARAM made with fresh red chillies. Also known as mirapa pandla pachadi. It is a spicy chutney owing to the chillies. Korivi karam means very hot chutney is most popular in South mostly in A.P. This is the right season ie December to mid of March for preparing and storing this chutney. One would find regularly find on our dining table along with mango pickle for handy purpose. Moreover this korivi karam has a special place in ones heart

Let us go to prepare korivi karam

Ingredients

• Fresh mirapa pandlu                               1 kg
• Tamarind(new)                                       150 gms
• Rock salt                                                  250 gms

I din't mentioned about tadka. It depends on your taste and serving style.

How I did it

1. Select fresh red chillies, wash and spread on kitchen towel  and allow them to dry.
2. See that no moisture is on red chillies.
3. Wear gloves, so that your hand doesn't burn by the chilli heat.
4. Remove the stem and cut into small round pieces ( make 1 chilli into 8 or 9 pieces).
5. Take a wide bowl and cut all mirchi , so that it is easy to mix other ingredients.
6. Mean time remove the seeds and pith of tamarind and keep aside.
7. Add this tamarind and salt to cut red mirchi and mix well with spoon.
8. Transfer into glass bottle or bowl .
9. Cover it and keep as it is for 3 days.
10. Next day see the texture. Because of the moisture in the salt, oozes out the chillies and make the the tamarind softened.
11. Make this into fine paste by using mortar and pistle or dry mixie by adding little by little.
12. Transfer in into a ceramic jar or glass jar and store it.
13. As and when required for handy purpose, take handful of pickle and add tadka as you like.

How I did tadka

1. Take fenugreek seeds. Dry roast them on low flame, let them cool and make into fine powder.
2. Take some oil, let it heat, add mustard seeds and let them pop. Add hing and curry leaves. Mix this popu to handful of korivi karam along with fenugreek seeds powder.
3. See the pure and awesome flavor of this pickle after adding tadka

My Note

• Serve this with garama garam ghee topped plain rice along with mudda pappu. 
• You can add only chopped onions also the tadka and mix it well. Raw onion gives a nice crunchy texture to the pickle. 
• You can mix little curd also in this pachadi and have it idli, dosa, upma etc.
• One more variety  I did is for 1 kg red mirchi I add 250 grams of rock salt and grind into fine paste and I stored in airtight bottle (no tamarind). Whenever required you can mix it with chintakaya pachdi or gongura pachadi.