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Recipe : Korivikaram - Red Chilli Chutney - from Cooking at Home with Pedatha
by
Karishma Pais
Calificación: 4.0
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,%20I%20found%20that%20Cooking%20at%20Home%20with%20Pedatha%20had%20a%20recipe%20for%20a%20Ripe%20Red%20Chilli%20Pickle.%20Since%20I%20was%20planning%20on%20making%20dosas%20too,%20this%20was%20the%20perfect%20recipe%20for%20me.%3C/p%3E%3Cp%3EThe%20recipe%20is%20quite%20simple%20and%20I%20was%20very%20happy%20with%20the%20final%20product.%20If%20I%20had%20to%20make%20any%20changes,%20I%20may%20deseed%20half%20the%20chillies%20next%20time.%20These%20seeds%20aren't%20spicy,%20they%20just%20get%20stuck%20in%20the%20teeth%20when%20eating%20the%20chutney/pickle%20since%20it%20is%20coarsely%20ground.%20Grinding%20the%20chutney%20fine,%20would%20make%20it%20lose%20its%20otherwise%20lovely%20texture.%20So%20what%20would%20work,%20I%20think%20is%20reducing%20the%20volume%20of%20the%20seeds.%3C/p%3E%3Cp%3EI%20also%20think%20my%20problem%20could%20be%20because%20I%20used%20the%20plump%20red%20chillies%20(the%20not%20so%20spicy%20ones,%20the%20ripened%20versions%20of%20the%20chillies%20used%20to%20make%20bhajiyas),%20so%20they%20were%20less%20spicy%20and%20had%20more%20seeds%20than%20normal%20red%20chillies%20would.%3C/p%3E%3Cp%3EThese%20ripened%20red%20chillies%20are%20only%20available%20in%20the%20summer,%20so%20try%20it%20out%20now,%20before%20it%20goes%20out%20of%20season.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EMethod%20:%3C/p%3E%3Cp%3EIn%20a%20wok,%20heat%201%20-2%20tbsp%20oil%20and%20fry%20the%20chillies%20on%20a%20low%20flame%20for%202-3%20minutes%20(ensure%20that%20every%20chilli%20is%20constantly%20in%20direct%20contact%20with%20the%20pan%20-%20fry%20it%20in%20batches%20if%20necessary)%3C/p%3E%3Cp%3ERemove%20chillies%20from%20oil,%20drain%20well%20(place%20on%20absorbent%20paper%20if%20required,%20I%20prefer%20to%20leave%20it%20in%20a%20sloping%20pan%20and%20reuse%20the%20oil%20for%20flavouring)%20and%20remove%20the%20stalks.%3C/p%3E%3Cp%3EIn%201%20tbsp%20oil%20(I%20reuse%20the%20oil%20in%20which%20the%20chillies%20have%20been%20fried),%20add%20the%20urad%20dhal,%20as%20it%20turns%20golden,%20add%20mustard%20and%20methi.%3C/p%3E%3Cp%3ETurn%20off%20the%20flame,%20wait%20a%20couple%20of%20seconds,%20when%20the%20methi%20turns%20brown,%20add%20the%20heeng%20and%20coriander%20leaves.%3C/p%3E%3Cp%3EGrind%20this%20first%20tempering%20with%20the%20tamarind%20pulp%20and%20salt%20to%20taste%20to%20a%20fine%20paste.%3C/p%3E%3Cp%3EThen%20add%20the%20fried%20red%20chillies%20(deseeded%20if%20you%20prefer)%20and%20grind%20coarsel.%3C/p%3E%3Cp%3EMove%20this%20paste%20to%20a%20serving%20bowl%20or%20to%20a%20bottle%20(if%20you%20plan%20to%20immediately%20refrigerate)%3C/p%3E%3Cp%3EHeat%201%20tbsp%20oil%20(leftover%20from%20previous%20tempering%20if%20you%20choose),%20add%20mustard%20and%20methi.%3C/p%3E%3Cp%3ETurn%20off%20the%20flame,%20wait%20a%20couple%20of%20seconds,%20when%20the%20methi%20turns%20brown,%20add%20the%20heeng%20and%20stir%20for%20a%20few%20seconds.%3C/p%3E%3Cp%3EAdd%20this%20tempering%20to%20the%20chutney%20/%20pickle.%3C/p%3E%3Cp%3EServe%20immediately%20with%20idlis,%20dosas%20or%20mix%20into%20steaming%20hot%20rice%20with%20a%20dollop%20of%20ghee.%3C/p%3E%3Cp%3EIf%20stored%20and%20refrigerated%20in%20a%20clean%20dry%20airtight%20bottle,%20it%20can%20be%20preserved%20for%20months.%20(If%20it%20lasts%20that%20long)%3C/p%3E%3Cp%3EKim's%20Tip%20:%20I%20prefer%20to%20leave%20the%20stalks%20on%20when%20roasting%20the%20chillies,%20and%20remove%20them%20just%20before%20grinding.%20Leaving%20the%20stalks%20on,%20makes%20it%20easier%20to%20turn%20the%20chillies%20in%20the%20pan%20when%20roasting%20them.%3C/p%3E){kind=link}