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.