Kuruve Karam

Wash and dry Red Chilles (the mexican variety). Fry in oil and make it soft. Put a cover. Add a lemon sized tarmarind to this. After it cools add salt.

Mustard + Vendhayam - Dry roast and grind. Should be 1 tsp for a handful of chillies. Small amount of vendhayam.

Grind the powder with the chillies.

Heat oil and when hot add Hing to it. Add this to the ground red chillies paste. Is a preservative.