Bold Pairings and Kitchen Play: How to Use Our Condiments

kaaramokplease Admin

At Kaaram OK Please, we’re always asking: how do we get you to fall in love with heat, tang, and depth — not just in pickles or on the side of your plate, but throughout your cooking? With the launch of our three new condiments — Jam-A-Kaaram, Maanga Jalsa, and Date with Puli — we’re giving you ingredients that don’t just sit pretty on a shelf. They want to be spooned, swirled, drizzled, and devoured.

Here’s a guide on how to pair and cook with each one — because these jars are more versatile than you think.

🔥 Jam-A-Kaaram

A Guntur chilli jam with fennel – tangy, sweet, and faintly spicy.

Pairing ideas:

  • Cheese boards: Pair with creamy cheeses like brie or a young goat’s cheese. The heat cuts through the richness, and the fennel brings a sweet contrast.

  • Breakfast toast: Slather it on buttered sourdough with a fried egg. Add a sprinkle of sesame or chopped herbs for extra depth.

  • Glaze meats or tofu: Warm a few spoonfuls and brush onto grilled chicken wings, pork ribs, or roasted tofu towards the end of cooking.

  • Savoury tart or galette: Spread as a base layer under caramelised onions and cheese — a spicy twist on a French classic.

Pro tip: Mix a spoonful into mayo or yoghurt for a fiery dip or sandwich spread.

🥭 Maanga Jalsa

Raw mango with the rare green form of Ramnad Gundu molaga – tart, fresh, punchy.

Pairing ideas:

  • Curd rice companion: The green Gundu molaga’s grassy fire and the mango’s sourness cut through creamy curd rice like nothing else.

  • Toss through noodles or millet salads: Add to warm soba, kodo millet, or even orzo. Stir in sesame oil and fresh herbs.

  • Grilled fish or prawns: Spoon on Maanga Jalsa after grilling or use it in a marinade with garlic and mustard oil.

  • Achaari wraps: Use it in a wrap with paneer, sautéed greens, and pickled onions — no sauce needed.

Pro tip: Add a spoon to a bhel salad for an instant lift.

🌰 Date with Puli

Sweet dates with the smoky sourness of Kodampulli – rich, tangy, earthy.

Pairing ideas:

  • Cheat’s tamarind curry base: Add to sautéed onions as a shortcut base for egg, brinjal, or okra curry.

  • Glazed vegetables: Use a spoonful to finish roasted carrots, sweet potatoes, or even jackfruit. The sugar caramelises while the puli deepens the flavour.

  • As a chutney: Serve with dosa, paratha, or malabar parotta. Especially good with fried snacks like banana fritters or vada.

  • Braise meats: Use in slow-cooked beef or mutton stews for a Southern take on a tagine.

Pro tip: Stir a little into hot ghee and pour over steamed rice. Simple, nostalgic, perfect.

A Few Rules We Break (So You Can Too)

These aren’t your typical “pickles”. They’re hybrids — jams, relishes, ferments, sauces — and we’ve designed them to move fluidly across cuisines. Don’t limit them to “Indian” food or keep them on the side-lines of your plate.

Think of them like pantry powerhouses — tools for building flavour fast.

  • Need acid? Date with Puli.

  • Need sweetness with heat? Jam-A-Kaaram.

  • Need brightness and crunch? Maanga Jalsa.

Storage & Shelf Life

All three products have a six month shelf life and small-batch made. Stir before use. Refrigerate after opening and always use a clean, dry spoon. Their flavours develop and deepen with time — and so will your favourite ways to use them.

Ready to cook?
Tag us @kaaramokplease when you do — we love seeing your experiments and kitchen triumphs.

 

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