Korivi Karam Recipe: Andhra-Style Red Chili Pickle

 

Korivi Karam (Chilli pickle)

Fiery, smoky roasted red chili pickle - Andhra's heat in a jar

Korivi Karam is a traditional Andhra pickle made from dried red chilies that are lightly roasted to bring out a smoky, intense flavor. The name translates to "burnt chili," referring to this roasting process. It's a coarse, spicy paste that adds a punch to rice, curries, and even snacks.

This version uses dried Guntur chilies, known for their heat and deep red color. Unlike fresh chili pickles, Korivi Karam has a longer shelf life and a unique roasted aroma.

⏲️ Prep: 25 mins 🔥 Roast & grind: 20 mins 🍽️ Makes: 400g 🔥 Spice level: Extremely hot 📅 Shelf life: 4-6 months (refrigerated)

🧂 Ingredients

• 30-35 dried Guntur red chilies (or any spicy dried variety)
• 1½ tbsp sesame oil (gingelly oil) - for initial cooking
• 2 tbsp garlic cloves, peeled
• 1 tbsp mustard seeds, coarsely ground
• 1 tsp fenugreek seeds, roasted and powdered
• 1 tsp turmeric powder
• 1 tbsp salt (or to taste)
• 1 tsp asafoetida (hing)
• 2 tbsp tamarind pulp (thick)
• 1 tsp jaggery (optional, to balance heat)
• ¼ cup sesame oil (for tempering and preserving)
• Few curry leaves (optional)

📌 Use dried Guntur chilies for authentic heat. Adjust quantity to your spice tolerance.

📝 Method

Step 1 Dry roast the dried red chilies in a pan on low heat until they become crisp and slightly darker (be careful not to burn). Let them cool completely.

Step 2 In the same pan, dry roast fenugreek seeds until aromatic. Cool and powder.

Step 3 Grind the roasted chilies, garlic, tamarind pulp, jaggery, and salt into a coarse or smooth paste using minimal water (traditionally, no water).

Step 4 In a separate pan, heat ¼ cup sesame oil. Add mustard seeds and let them splutter. Add curry leaves and asafoetida.

Step 5 Lower heat, add the ground chili paste, mustard powder, fenugreek powder, and turmeric. Mix well and cook for 5-7 minutes on low heat, stirring continuously, until oil separates from the mixture.

Step 6 Turn off heat and let it cool completely. Transfer to a clean, dry glass jar. Ensure oil covers the pickle; add more warm (not hot) oil if needed.

Step 7 Mature for at least 2 days before serving. Refrigerate after opening.

💡 Pro Tips for perfect Korivi Karam

• Roast chilies on low heat to avoid bitterness - they should be crisp but not burnt.
• Use minimal water while grinding; oil preserves it better.
• Always use a dry spoon to take out the pickle.
• The pickle intensifies in flavor after a week.
• For a smoky version, roast chilies on a tava until they slightly char.

🌶️ Korivi Karam vs Fresh Red Chili Pickle: Key Differences

Many people confuse Korivi Karam with fresh red chili pickle (Pandu Mirpakaya). Here's how they differ:

Aspect	Korivi Karam (Dried Chili)	Fresh Red Chili Pickle
Main Ingredient	Dried red chilies (Guntur variety)	Fresh, firm red chilies
Texture	Coarse powder or paste	Whole or slit chilies, chunky
Taste	Smoky, intensely spicy, earthy	Tangy, spicy, slightly juicy
Preparation	Chilies are dry-roasted first	Fresh chilies used directly
Shelf Life	4-6 months (refrigerated)	2-3 months (refrigerated)
Moisture Content	Low (roasted)	Higher (fresh)

👩‍🍳 Cooking Procedure Differences

For Korivi Karam (Dried Chili Version):

• Dry roast the dried red chilies on low heat until crisp and aromatic (not burnt).
• Cool completely before grinding.
• Grind with garlic, tamarind, and spices into a dry-ish paste (minimal/no water).
• Temper in oil and cook until oil separates.
• Store with oil layer on top.

For Fresh Red Chili Pickle (Pandu Mirpakaya):

• Wash and dry fresh red chilies thoroughly (critical to remove moisture).
• Slit each chili lengthwise or cut into pieces (seeds can be removed for less heat).
• Mix with salt and turmeric, sun-dry for a few hours to reduce moisture.
• Prepare a tempering of mustard, fenugreek, and garlic in oil; add chili pieces and cook briefly.
• Add tamarind and jaggery; cook until oil separates but chilies remain slightly firm.
• Cool and store - this pickle has a shorter shelf life due to higher moisture.

Note: If you prefer using "normal" fresh red chilies, you're actually making the fresh chili pickle, not Korivi Karam. Both are delicious but distinct!

🌶️ What is Korivi Karam?

Korivi Karam is a specialty from the Rayalaseema region of Andhra Pradesh. "Korivi" means burnt or roasted, and "Karam" means chili/spice. It's a rustic, flavorful paste made by roasting dried red chilies and grinding them with garlic, tamarind, and spices. It's often eaten with rice and ghee, or used as a spicy spread.

🌿 Health Benefits & Usage Tips

Red chilies are rich in capsaicin, which boosts metabolism and has anti-inflammatory properties. Garlic is a natural antibiotic and heart-healthy. Fenugreek aids digestion and helps control blood sugar. This pickle, when consumed in moderation, can be a flavorful way to incorporate these benefits.

How to serve Korivi Karam:

• Mix a small teaspoon with hot rice and ghee - an explosion of flavor.
• Use as a spicy dip for dosa, idli, or pesarattu.
• Spread on sandwiches or wraps for a fiery kick.
• Add a pinch to curries or dal to amp up the heat.
• Mix with curd rice to make "spiced curd rice".

Roast chilies; grind with garlic, tamarind, spices; temper in oil; store.

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📖 Authentic Andhra recipe · Updated