Korivi Karam is also called Pandu Mirapapandla Pachadi. It can be translated to English as Red Chili Pickle. The dark red color and hot/spicy flavor of the pickle marks its speciality.
Red Chilies (Not dried ones) – 1 kg
Tamarind – 150 gm
Salt – 200 gm
Mustard Powder – 50 gm
Fenugreek Seeds Powder – 1 tbsp
Turmeric – ½ tbsp
Mustard Seeds – ½ tbsp
Cumin Seeds – ½ tbsp
Oil – 200 gm
Wash chilies & and keep them aside for the water to be drained. Take a cloth & rub off the moist if any. Make sure there is no water/moist, else fungus is formed & spoils the pickle. Now take the stem off and grind together red chilies, tamarind and salt into a fine paste. Add mustard, fenugreek powders & turmeric to the paste & mix it well.Heat oil in a pan and add mustard & cumin seeds. Allow it to crackle & then add it to the pickle. Stock it in a neat & dry jar for around 10 days. It is now ready to be eaten with hot rice & ghee. You will be longing for more!!