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    Home » Recipes » Podi Varieties

    Andhra Style Karam Podi |Idli Karam Podi

    Published: Jan 4, 2019 · Modified: Feb 3, 2021 by Pavani . This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. 6 Comments

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    Andhra Style Karam Podi /Idli 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 easy and everyone in my house likes it very much especially my daughter.

    Karam Podi

    A SHORT VIDEO RECIPE:

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    ANDHRA STYLE KARAM PODI RECIPE WITH STEP WISE INSTRUCTIONS:

    Karam Podi
    Karam Podi

    Ingredients:

    • Cumin seeds/jeera -¼ cup
    • Urad dal -½ cup
    • Coriander seeds - ¼ cup
    • Channa dal -¼cup
    • Garlic pods -12-15
    • Red chillies-15
    • Tamarind – a small lemon size
    • Asafoetida- ¼tsp
    • 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 teaspoon 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 teaspoon 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 the 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 the 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.
    5 from 2 votes
    Print Pin Rate
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    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Course: Podi, Side Dish
    Cuisine: Andhra
    Author: Pavani

    Ingredients

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

    Instructions

    • 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 teaspoon 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 teaspoon 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.
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    More Podi Varieties

    • Idli Podi Recipe | Milagai Podi Recipe
    • Rasam Powder(Cumin and Pepper Rasam)
    • TURDAL COCONUT PODI
    • IDLI/DOSA PODI

    Reader Interactions

    Comments

    1. Alp

      February 12, 2020 at 2:33 am

      This sounds delicious, will try it sometime.

      Reply
      • Pavani

        February 12, 2020 at 8:50 am

        Thank you

        Reply
        • Koteswar Kareti

          October 28, 2020 at 5:05 pm

          Thanks for this. Really enjoyed making and eating it with dosa5 stars

          Reply
          • Pavani

            October 28, 2020 at 6:05 pm

            Thank you so much for trying it. I am so glad that you enjoyed it.

            Reply
    2. Sai Kiran

      August 18, 2022 at 6:51 am

      Thanks for the explanation of the process of making sanagapappu Karam. I enjoyed it with idly and dosa - Sanagapappu Karam 5 stars

      Reply
      • Pavani

        August 18, 2022 at 5:23 pm

        Thank you Sai Kiran for trying the recipe and sharing your feedback. I am glad you enjoyed it!

        Reply

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    31 shares