Making Dosas with different Karam (Curried Masalas) is what Athamma makes most days for breakfast. She makes with ripe chilies, green chilies and so many other varieties as well. This version was something that's made with green chilies mixed with other spices like cumin, garlic etc. This surely spikes your morning like nothing else can.
We make this karam and store it for a week and use it on different dishes like Dosas, Idlis and sometimes on Bread as well.
As I am writing this, I am checking on the next set of dishes that I should be making for this Navarathri Pooja. I am almost done what I should be making. Hoping to have you all join me to make this a great festival season.
Pachi Mirapakaya Karam Dosa
For the Karam:
Green Chilies, chopped - 1/2 cup
Garlic - 5 -6 cloves
Salt to taste
Cumin Seeds - 1 tsp
Oil - 2 tsp
Mustard Seeds, Urad Dal for seasoning
Dosa Batter for making Dosas
How to make the Karam:
Wash and chop the chillies. Heat a pan with a tsp of oil. Saute the chilies, garlic and cumin together until the green chilies are lightly browned.
Allow to cool and grind to a coarse paste, add water by a teaspoon if required to get the paste done. The paste would not be very smooth.
Heat a pan with oil, season with mustard seeds, Urad dal, curry leaves, add the ground masala and saute well.
Heat the tawa and make dosas. Cook on both sides. Spread a spoon of the masala on the dosa and sprinkle oil. Fold and serve with chutneys of choice.