Turn Up the Heat, Layer the Flavour: Cooking with Kaaram’s Six Bold Beauties

kaaramokplease Admin

With the launch of our three bold new condiments, we've opened up a whole new pantry of possibilities along with three fiery hot sauces. Each bottle is a celebration of South Indian terroir and time-tested techniques with a playful, modern edge.

Here are some fresh and unexpected ways to cook, pair, and drizzle your way through our line-up. Whether you're meal-prepping, brunch-flexing, or just looking to zhuzh up a weekday bowl, this is your Kaaram cheat sheet. 

1. Bajji Molaga Tofu Wraps with Maanga Jalsa Slaw

Ingredients:

  • 200g firm tofu, sliced

  • 2 tbsp Bajji Molaga & Kadugu Hot Sauce

  • 1 cup shredded cabbage + carrot

  • 1 tbsp Maanga Jalsa

  • Tortilla or flatbread of choice

Method:

  1. Marinate tofu in the hot sauce for 20 minutes, then pan-sear until golden.

  2. Toss the cabbage slaw with Maanga Jalsa for a tangy-spicy contrast.

  3. Assemble wrap with tofu, slaw, and an extra drizzle of Yellow Sauce.


2. Chaat Salad with Jam-Puli Drizzle

Ingredients:

  • Boiled black chana

  • Chopped cucumber, onion, tomato

  • Jam-A-Kaaram

  • Date with Puli

  • Pachimirapakayi & Tulsi Hot Sauce

  • Puffed Rice, coriander

Method:
Mix chana with chopped veg, season with salt and lime. Add 1 tsp each of Jam-A-Kaaram and Date with Puli. Drizzle Tulsi hot sauce on top, finish with puffed rice and fresh coriander.

3. Crispy Chicken (or Jackfruit) Slider with Kandhari-Maanga Slaw

Ingredients:

  • Shredded fried chicken or jackfruit

  • Mini buns

  • Maanga Jalsa

  • Kandhari & KokumHot Sauce

  • Cabbage, carrot, curd

Method:
Make a quick slaw with curd, Maanga Jalsa, salt, and grated veg. Toast buns, add chicken/jackfruit tossed in Kandhari sauce, top with slaw. Rich, tangy, and textured.

4. Kaaram Popcorn

Ingredients:

  • Popped corn

  • Butter or coconut oil

  • Pachimirapakayi & Tulsi Hot Sauce

  • Nutritional yeast or crushed curry leaves

Method:
Toss hot popcorn in melted butter mixed with hot sauce. Add a sprinkle of yeast or curry leaf powder. It's your spicy South Indian movie snack! 

5. Bajji Molaga Rice Bowl with Roasted Veg & Coconut Crunch

Serves: 2
Uses: Bajji Molaga & Kadugu Hot Sauce + Maanga Jalsa

Ingredients:

  • Cooked short-grain rice – 2 cups (preferably slightly sticky)

  • Sweet potato – 1 small, cubed

  • Eggplant – ½, sliced

  • Zucchini – ½, sliced

  • Olive oil – 1 tbsp

  • Salt – to taste

  • Black pepper – ½ tsp

  • Bajji Molaga & Kadugu Hot Sauce – 2 tbsp

  • Maanga Jalsa – 1 tbsp

  • Roasted peanuts – 2 tbsp

  • Fresh grated coconut – 2 tbsp

  • Curry leaves – a few

  • Mustard seeds – ½ tsp

  • Ghee – 1 tsp

To Serve:

  • Squeeze of lime

  • Chopped coriander

Method:

  1. Roast the veggies: Toss sweet potato, eggplant, and zucchini with olive oil, salt, and pepper. Roast in a preheated oven at 200°C for 25–30 mins until crisp and golden.

  2. Tempering: In a small pan, heat ghee, splutter mustard seeds, then fry curry leaves and add grated coconut until toasty.

  3. Assembly:

    • In a bowl, start with rice.

    • Add the roasted veggies.

    • Drizzle Bajji Molaga & Kadugu Hot Sauce generously.

    • Top with Maanga Jalsa for punchy tang.

    • Add the coconut crunch, peanuts, coriander, and a squeeze of lime.

6. Kokum & Chilli Tamarind Margarita

Uses: Kandhari & Kokum Hot Sauce + Date with Puli

Ingredients:

  • Tequila – 60 ml

  • Lime juice – 30 ml

  • Date with Puli – 1 heaped tsp

  • Kandhari & Kokum Hot Sauce – ½ tsp

  • Salt + chilli powder mix for rim

  • Ice cubes – for shaking

  • Optional: a few fresh mint leaves

Method:

  1. Rim the glass with salt-chilli powder mix.

  2. In a shaker, combine tequila, lime juice, Date with Puli, Kandhari & Kokum sauce, and ice. Shake vigorously.

  3. Strain into the glass over fresh ice.

  4. Garnish with lime or mint.

Flavour Notes:

  • Tamarind + date bring a rich sweetness.

  • Kokum adds a tart undertone.

  • Kandhari brings just enough heat to liven things up.

We’re just scratching the surface of what’s possible with our six bold, flavour-packed creations. From fiery salads, rice bowls, grills, kebabs, tangy cocktails and everything in between, there’s no limit to how you can mix, match, and experiment. We’d love to see what you’re cooking up — tag us in your posts, share your twists, and show us how you bring the heat and soul of Kaaram OK Please into your kitchen. Happy cooking, and stay saucy!

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