Andhra Style Karam Podi |Idli Karam Podi

Andhra Style Karam Podi |Idli Karam Podi

Andhra Style Karam Podi is a special podi which is made by roasting the lentils on low flame. This podi goes very well with Idli, dosa and even with rice by adding ghee. Karam podi is a little bit spicy but with full of flavours. I prepare this podi very often as it is very easy and everyone in my house likes it very much especially my daughter.

Karam Podi

 

Step by step pictures of making Andhra Style Karam Podi

Karam Podi

Karam Podi

 

Ingredients:

  • Cumin seeds/jeera -¼ cup
  • Urad dal -½ cup
  • Coriander seeds – 1/4 cup
  • Channa dal -1/4cup
  • Garlic pods -12-15
  • Red chillies-15
  • Tamarind – a small lemon size
  • Asafoetida- 1/4tsp
  • Curry leaves a strand
  • Oil-1tbsp
  • Salt to taste

Preparation:

Crush the garlic pods and keep aside.
Heat 1tsp of oil in a pan, add crushed garlic pods and sauté it well until there is no moisture in the garlic pods or until it turns into golden colour.
Transfer the pods into a plate and keep aside. In the same pan add red chillies and fry them on low flame. Transfer to plate to cool down.
In the same pan heat 1 tsp of oil, add urad dal and roast in low flame until it changes into golden colour. Then transfer into a plate to cool down.

In the same pan add channa dal and roast the lentil until it changes its colour. Transfer into a plate to cool down.
Add a tsp of oil in the same pan and roast coriander seeds on low flame till it slightly changes colour. Keep aside.
Dry roast tamarind along with curry leaves for 2-3 min and transfer into a plate to cool down.
Except garlic pods, add all the cooled ingredients into a mixer along with salt and asafoetida and grind into coarse powder or into a fine powder according to you.
Then add the garlic pods and grind on pulse for a 1minute.
Transfer the podi into an airtight container and store it for up to 1-2 months.
Enjoy this tasty and delicious Andhra style Karam podi with your favourite idli or dosa.

Karam Podi

 

Andhra Style Karam Podi |Idli Karam Podi

Andhra Style Karam Podi is a special podi which is made by roasting the lentils on low flame. This podi goes very well with Idli, dosa and even with rice by adding ghee. Karam podi is a little bit spicy but with full of flavours. I prepare this podi very often as it is very easy and everyone in my house likes it very much especially my daughter.
Course Podi, Side Dish
Cuisine Andhra
Keyword Andhra Style Karam Podi
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Pavani

Ingredients

  • Cumin seeds/jeera -¼ cup
  • Urad dal -½ cup
  • Coriander seeds - 1/4 cup
  • Channa dal -1/4cup
  • Garlic pods -12-15
  • Red chillies-15
  • Tamarind – a small lemon size
  • Asafoetida- 1/4tsp
  • Curry leaves a strand
  • Oil-1tbsp

Instructions

  1. Crush the garlic pods and keep aside.
  2. Heat 1tsp of oil in a pan, add crushed garlic pods and sauté it well until there is no moisture in the garlic pods or until it turns into golden colour.
  3. Transfer the pods into a plate and keep aside. In the same pan add red chillies and fry them on low flame. Transfer to plate to cool down.
  4. In the same pan heat 1 tsp of oil, add urad dal and roast in low flame until it changes into golden colour. Then transfer into a plate to cool down.
  5. In the same pan add channa dal and roast the lentil until it changes its colour. Transfer into a plate to cool down.
  6. Add a tsp of oil in the same pan and roast coriander seeds on low flame till it slightly changes colour. Keep aside.
  7. Dry roast tamarind along with curry leaves for 2-3 min and transfer into a plate to cool down.
  8. Except garlic pods, add all the cooled ingredients into a mixer along with salt and asafoetida and grind into coarse powder or into a fine powder according to you.
  9. Then add the garlic pods and grind on pulse for a 1minute.
  10. Transfer the podi into an airtight container and store it for up to 1-2 months.
  11. Enjoy this tasty and delicious Andhra style Karam podi with your favourite idli or dosa.

 

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