ELLIPAYA KARAM
A quintessential dry chutney made of garlic, chili powder and salt and usually served with various millet flatbreads or rice with a drizzle of oil and accompanied with buttermilk.
Equipment
- Mortar and pestle
Ingredients
- 20 Garlic cloves
- 3 tbsp Chili powder more or less as desired
- Salt to taste
- 3 tbsp Oil
Instructions
Goddu ellipaya karam - a traditional method
- In a medium or large sized mortar and pestle, pound the garlic cloves to a coarse texture.
- Add chili powder, salt and pound again until everything comes together. Taste and adjust the salt.
- Serve the raw goddu ellipaya karam with flatbreads or rice with a drizzle of ghee or oil.
Golinchina ellipaya karam - most popular method
- In a medium or large sized mortar and pestle, pound the garlic cloves to a coarse texture.
- Heat a small pan, add about 5 tbsps of oil, once its hot add pounded garlic with to the pan and fry it.
- It takes about 3-4 mins on medium heat for the garlic to crispen up.
- Add chili powder, salt to the fried garlic and mix until everything is combined well.
- Store in a glass jar and it stays good for a month.
- Serve it along with any breakfast, flatbreads, rice, or mix it with parched rice.
Ellipaya karam
- In a medium or large sized mortar and pestle, pound the garlic cloves to a coarse texture.
- Add chili powder, salt and pound again until everything comes together. Taste and adjust the salt.
- Heat a small pan, add about 3 tbsps of oil, once its hot add this hot oil to the pounded garlic with chili powder and salt.
- Mix it and Serve it along with any breakfast, flatbreads, rice or mix it with parched rice.
Veyinchina ellipaya karam
- In a small pan add oil, once it's hot fry the garlic cloves until they turn golden brown and crispens.
- Add the fried garlic cloves to the mortar pestle and pound them coarsely.
- Add chili powder, salt and pound until everything mixed together.
- Serve the pounded veyinchina ellipaya karam with flatbreads, rice or as. condiment with breakfast.
Notes
- You can also add in peppercorns, cumin seeds for adding an additional layer of flavor.
- If you're not a fan of spicy food, add some roasted chana dal, urad dal to the ellipaya karam to make a milder version of this.
- We add some grated dry coconut or desiccated coconut to make KUDAKA MIRAM/KOBBARI KARAM with the base ELLIPAYA KARAM.
- You can use this ellipaya karam in flavoring your curries or making dry roasts like BENDAKAYA ELLIPAYA KARAM(Bhindi roasted with garlic chili powder), MUDDA KAKARAKAYA (Bitter gourds stuffed with ellipaya karam and sesame seed powder)