Tuesday, 30 August 2011

Erra Karam - my version

Erra Karam or Ulli Karam is spicy onion chutney which is usually served with Dosas in Andhra Pradesh. Its one of those unbeatable or lethal combinations to say the least. :) Erra Karam dosa is my husband's most favorite breakfast. Ulli Karam is smeared on the inner side of dosa and is served hot.The chutney might sound hot but is actually not that hot. This chutney makes good condiment for idly, kuzhi paniyaram/ gunta pongadalu.

Erra Karam is one of the quickest to make. All you need to do is just assemble the ingredients in a mixie jar and grind them together. No cooking required :)

Jeera and Tamarind used in this chutney gives excellent flavor. In the chutney I post here, I've not used garlic. Garlic may be used if you prefer. Use just 2 pods of garlic. Even without the use of garlic, the chutney tastes great.

There another pickled version that is prepared by my mom and we call it "Korivi Karam". In Korivi Karam, instead of red chilli powder, seasonally available ripe red chillies are used. These chillies are available during summer when raw tamarind is sold. These red chillies are ground mostly in a big mortar and pestle with salt, regular tamarind and turmeric powder. This mixture can be stored for almost 1-2 years. When in need, take a little amount of it and use. My mom uses this red chilli mixture with onions, jeera and makes the korivi karam. This korivi karam can be had with rice too. :)

But in today's recipe, I'm giving out what I usually prepare at home for dosas. :) Next time when you make dosas, definitely try with erra karam.

  • Onion - 2 medium sized, chopped into big chunks
  • Red Chilli Powder - 2 tsps
  • Tamarind - small marble sized
  • Jeera / Cumin Seeds / Jeelakara / Jeeragam - 1-2 tsp
  • Salt - to taste
  • Garlic - 2 pods (optional)
Onions, Jeera, Red Chilli Powder, Tamarind


Add all ingredients to a small mixer jar and grind without adding water.
Remove and serve with dosa, idly or any tiffin item.
If you prefer you can temper the chutney with a 1/2 tsp urad dal, 1/3 tsp mustard, curry leaves and a pinch of hing. This is totally optional.

The best way to serve with dosa is to smear a tsp of the chutney to the dosa.

You may serve the erra karam dosa as is or with any other chutney or podi.

I'm sending this to Srivalli's Condiment Mela.

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Mahendran V said...

You shud have tried and tested the dish with our gang when u were at Japan itself.

My mouth is watering after seeing the pics.

Srivalli said...

We love erra karam and make similar dosas..thanks for sending in the entry!

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