This pickle is prepared with fleshy red chillies.The pickle is very hot with pungent flavour and taste.It is a very famous pickle in Andhra and popularly called Korivikaram.It can be prepared in small quantities for short periods or in large quantities for using thorough out yeear.
Ingredients:
Fleshy red chillies – 300 Gms,
Salt – 60 Gms,
Haldi – 1/2 Tablesp,
Tamarind – 60 Gms, seeds removed and pods cut into small bits.
Oil – 100 ml,(or a little more )preferably til oil,
Methi powder – 1/4 Tsp,
Mustard powder – 1/2 Tsp
Hing – 1/8 Tsp,(optional),
Jeera – 1/2 Tablesp,
Mustard seeds – 1Tsp,
Peeled garlic – 15 to 20,
Curry patta leaves – A Sprig,
Methodp:
1).Wash chillies, remove stalks and dry them completely by using clean dry cloth .
2).Grind the chillies along with salt ,tamarind ,half quantity of garlic cloves, and 1/2 tsp of jeera, into a moderately fine paste.
3).Heat oil, add hing, mustard, remaining jeera, crushed garlic and curry leaves. Fry till mustard splutters.Cool and add methi powder and mustard powders to tadka ,mix well.
4).Add the prepared paste to tadka and mix thoroughly.
5).Preserve it in a clean glass bottle.Keep the bottle under sun for 2 days.
6).Serve it with plain hot rice and little desi ghee./ Upma/ Pongal/ idli etc break fast items.
Tip:
A).If you want to keep the pickle for a long time like a yr. simply grind the chillies with salt and tamarind into a course paste.Preserve it in a porcelain jar and keep it in a clean and dry place. Whenever necessary take small quantity, grind it into a fine paste and give tadka.
B).You can lessen the pungency ( if you desire )by adding little fried dhania seeds while grinding.