Goddukaram is something that’s so closely associated with the fiery andhra food. If you can imagine eating just red chili with rice, you can know how fiery this spice powder can turn out to be. In certain parts of Andhra, India, this spice powder is a stable part of the meal. So much so that, it’s served the first thing and sometimes people end up eating just this with plain rice. I heard some don’t even add ghee/oil.
Athamma made this and it stays good over weeks. We add this in varied ways, on bread as sandwich, with dosa or greased over soft idlies. Or simply mixed with rice and ghee. It’s almost a common thing to see people gobbling this when they feel their food has become bland. Imagine eating fiery chilies with just rice and then enjoying the heat! Well I have never eaten just this, but as part of the first serving.
If you are up to hot spicy stuff you must try this. There is not much a recipe in this, with just chilies and garlic with salt. But trust me, it tastes so much out of the world!
Dry Red Chilies – 1 cup
Salt to taste
Garlic,chopped – 1/4 cup
How to make the Karam,
In a kadai dry roast the red chilies after removing the stack. Make sure they don’t get charred, allow to cool.
In a mixer take the red chilies, add salt and add the peeled garlic. Pulse to get a coarse powder.
Store in a dry jar.
This is normally served with hot steaming rice with ghee or oil. Mixed and eaten. I have eaten this with dosa/idli as well.
It’s said that the stack gives a good fiber to the powder, so if you have washed and dried you can powder the chilies with the stacks.
Today is the last day of the first week of BM, and a small recap for you:
Allam Pachadi(Ginger Chutney) 2
Beerakaya Thokku Pachadi 3
Chinna Vengaya Chutney
Homemade Mango Chutney
Pappula Podi / Putnala Pappu Podi
Tindora Chutney, Dondakai Pachadi
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 16