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Spicy but yummy!! |
Ingredients:
Plush ripe red chillies 1lb( bought them fresh from the Farmer's market)
Tamarind about the size of 2 lemons
1 teaspn mustard
1/2 teaspoon methi seeds
Salt to taste
For the seasoning
1/2 cup of Oil ( Gingelly/Olive)
a bunch of curryleaves
Mustard seeds
Boil the red chillies in water just enough to soak in a kadai/Bandli. Add about 2 teaspoons salt (Enough salt is the key a tasty pickle or chutney) to the chillies. When the skins of the red chillies are soft add washed tamarind ( Donot add any water to soak the tamarind..just wash) and let both the ingredients cook for another 5 minutes. Keep aside and let it cool. Meanwhile fry the mustard and methi in a little bit of oil and powder them in a grinder. Now add the redchilli+tamarind and make it into a chunky paste in the grinder/mixer. Heat oil in a small kadai, add the mustard and curryleaves and wait till they splutter. Take it off the heat and let it cool. Add the seasoning oil to the redchilli chutney. Presto there is our spicy dish for our cold day. Fry some Vadiyams/Papads and the perfect lunch is there to drive the cold away from your body!
Hope you would try the recipe and feel the same as I do!
Will be back with another "Karam" next time it will be a curry karam which can be eaten with chapathi/Ragi Mudda.
Adios Amigos!! (nowadays my son's favorite phrase)
This ripe red chilli karam was havenly..........
ReplyDeleteOOh thank you dear!
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