Nalla Karam Podi

• Produce

  • 4 Garlic pods
  • 1 Red chilis
  • 9 Red chilis, Dry
  • 1 Tamarind - small lemon sized ball

• Baking & Spices

  • 1/2 cup Coriander seeds
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tsp Oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Dairy

  • 1 Ghee

• Frozen

  • 1 Curry

• Other

  • Chana dal - 1 tbsp, heaped
  • black gram dal
  • Black gram dal - 2 1/2 tbsps, with husk

Found on sailusfood.com

Description

Ingredients

• black gram dal
• red chilis

Directions

• Method for making Nalla Karam Podi 1: Heat 1/2 tsp oil in a heavy bottomed vessel, add cumin seeds. Saute till brown and remove to a wide plate. 2: In the same vessel, add 1/2 tsp oil. Once hot, reduce flame and add chana dal and roast till light brown. Remove to a plate. 3: In the same vessel, add 1/2 tsp oil, add black gram dal and roast well till the color changes on low flame. Remove to a plate. 4: In the same vessel, add 1/2 tsp oil, add red chilis and roast till dark in color and remove to a plate. 5: In the same vessel, add 1/2 tsp oil, add coriander seeds and roast till color changes to a dark brown shade. Remove to a plate. 6: In the same vessel, add 1/2 tsp oil, add curry leaves and saute till they change color. Do not burn them. Remove to a plate. 7: In the same vessel, add 1/2 tsp oil, add tamarind and lightly roast it for a few seconds. Cool all the roasted ingredients. 8: First grind the dals, red chilis, cumin and coriander seeds to a coarse powder. Add curry leaves and tamarind and grind for a few seconds. Do not grind too much. 9: Finally add raw garlic and salt and grind for 10-15 seconds. It should be a coarse powder as shown in the picture above. 10: Heat ghee in a vessel and add the coarsely ground powder to it and on very slow flame, roast the powder for 2 mts. Turn off flame and remove to a wide plate and cool. 11: Store in an air tight container. Serve as and when required with rice, idli and dosa. Tips   Do not over roast or burn the spices. Roast on low flame only.   You can substitute tamarind with a tsp of dry mango powder.   Curry leaves have to be washed and dried in the shade for a couple of hours before roasting them on low flame.