Nimmakaya Karam Pachadi

This easy to make, instant pachadi can be paired with white rice, or with rice and plain dal.

Ingredients

Chana dal - 2 spoons

Urad dal - 2 spoons

Mustard seeds - 2 spoons

Coriander - 1 spoon

Cumin - 1 spoon

Red chilli - 6-7

Cooking oil - 4 spoons

Hing - 1 spoon

Mustard seeds - 1 spoon

Salt - to taste

Lemon juice - 1/4 C

Instructions

Dry roast all the ingredients in Set #1 together and keep aside. Once it cools down, grind them to a coarse powder.

Heat the oil, and add mustard seeds. Remove off heat and add hing. 

Once the oil cools down, add it to the ground powder. Mix salt.

Add lemon juice and store in the refrigerator. 

Check taste and adjust the juice and salt accordingly. 

Instant Korivi Karam

Its raining pickles in our house these days. The husband is grinning ear to ear as he eats his meals and am a happy person. And like I mentioned before, I feel like I've arrived.

Now, this pickle is a house and a personal favorite, and coming from someone for whom pickle existence in the world doesn't matter at all (Dear Pickles, I was just saying this, you know I love you and how much you mean to me!), this is big. Even as a vegetable-hating kid whose staple meal was curd rice, I never ate any pickle. Pickles have arrived into my life only recently, say 5-10 yrs ago. But Korivi Karam always had a special place in my heart.

Tales of pickles…

I've arrived. Yes, with this pickle! :-D

 

Am not a pickle person. Not at all. Its strange considering I grew up in Andhra, the pickle and red-chilli-capital of India. Its stranger considering I spent my entire childhood in Kurnool in Rayalaseema, a region considered to eat the spiciest of pickles. Yes, Guntur produces the hottest of chillies but all of it is consumed by the simple folk of Rayalaseema, I bet.