Go Back
5 from 1 vote
Andhra Style Karam Podi |Idli Karam Podi
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
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
Author: Pavani
  • 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- ¼teaspoon
  • Curry leaves a strand
  • Oil-1tablespoon
  1. Crush the garlic pods and keep aside.
  2. Heat 1teaspoon 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 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.
  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 teaspoon 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.