Saturday, July 17, 2010
is a kind of chilli powder mixed with various spices and garlic used by some farming families (mostly Kammas I think) in coastal Andhra. It is one of those that I cannot do without and used to carry with me on trips to countries other than in India. In 1996 I stayed in the house of a mathematician in Utah and generally sprinkled my food with 'sambaru karamu' much to the annoyance of his wife. I even used it in France with restaurant food. Now this friend is visiting India for a conference and wants to know whether it is available in the market. Unfortnately I do not think that it is available. Priya Pickles make a pale approximation to it called 'koora karamu'. Ramoji Rao, who is from the land of sambaru karamu should know better and I hope that he realizes its export potential. First he should send a few like me abroad to develop the tastes of the natives.