Kempu Menasinakai Tokku/Red chilly pickle/ koravi karam

Red Chilly Pickle

Menasinakai Tokku/ Red Chilly Pickle/Tokku/Koravi Karam
This is another classic recipe from my grandma's kitchen. Whether it is in Karnataka or Andhra, this Tokku is very famous and a great relish for spicy food lovers.

You need;
1 cup ripe red chillies ( wash and pat dry)
1tbps oil (preferably seasame if you have or peanut oil)
Dry roast 1tbsp fenugreek seeds and powder
1tbsp dry coconut(optional)
1tsp tamarind concentrate
salt to taste
For seasoning: 1tsp oil, 1tsp mustard seeds, 1/2tsp hing, a pinch of turmeric

Method:
In a kadai, heat oil till smoking and roast the chillies till they wilt and begin to charr (Take extra care not to keep your face close to the kadai as sometimes the chillies tend to burst.)
Allow this to cool,
In a mixer grind the chillies , fenugrrek powder, coconut, tamarind and salt without adding any water. Season this well with the mustard, hing and turmeric mixture and store it in airtight clean bottles.

Serve this with hot rice and ghee or chapati, rotti anything you like...