Making Kadapa Karam Dosa is very simple and this is an easy recipe that is beginner-friendly. The below tips and notes help make it perfect.
Kadapa Karam Dosa is best served hot immediately after making, with the side of Bombay Chutney or Senagapindi Pachadi. It can be served for breakfast or a quick dinner, with little prep ahead. You can also serve it with extra erra karam/red chutney & pappula podi/chutney powder on the side.
INGREDIENTS
- 12 nos Red Chillies
- 2 Onion roughly chopped
- 2 Garlic Cloves
- 1/2 inch Tamarind Flake
- Salt to taste
For tempering :(optional)
- 1/4 tsp Mustard Seeds
- 1/4 sp Urad Dal
- few Curry Leaves
- 1 sp Oil
INSTRUCTIONS
Wash and soak red chillies in warm water for 10 mins and keep aside. After that drain the water and place the red chillies in a mixer jar along with the other remaining chutney ingredients.
Blend well until a smooth paste with enough water then transfer to a bowl. Heat oil in a small frying pan add tempering ingredients and fry, once done add it to ground chutney and mix well(no need tempering, it’s optional).
Now spicy red chilli chutney/erra karam/dosa karam is ready to serve. Serve it with all South Indian breakfast recipes.
