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Nalla Karam Podi
- Duration: 20 minutes
- Serves: 2 to 4 people
Make sure to fry all the ingredients well and to let the curry leaves become completely dehydrated. Also, always use a dry spoon when scooping out the powder from its container.
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Nalla Karam Podi is hugely popular in Andhra Pradesh. Roasted red chillies, curry leaves, and black gram dal give the Nalla Karam Podi its alluring colour and flavour. It is also easy to prepare, has a long shelf-life, and is a perfect companion to rice or idlis, along with some good old desi ghee.
- Split chickpeas (chana dal) (2 tbsp)
- Black gram (urad dal) (2 tbsp)
- Dry red chillies (sabut lal mirch) (5 to 6)
- Cumin seeds (jeera) (1 tsp)
- Coriander seeds (sabut dhania) (2 tbsp)
- Curry leaves (kadipatta) (18 to 20)
- Tamarind (imli), de-seeded (lemon-sized ball)
- Garlic (lahsun) (6 pods)
- Salt (to taste)
- Oil (2 tsp)
- Heat oil in a kadhai. Toss in the chillies, chana dal, urad dal and jeera and keep frying on a low flame for about 5 to 7 minutes.
- Next, add in the kadipatta and keep frying for another 3 minutes. Keep aside and let it cool.
- Transfer the mixture to a mixer-grinder and add in the garlic and salt. Grind it to a powder.
- Then, add in the tamarind and grind again. Let it completely cool down.
- Savour with rice and ghee and store the rest in an air-tight container.