Nalla Karam Podi/Nalla Karam

We entered the brand new year,also I joined the Blogging Marathon after a short break.We are entering the 60th edition and for this week I chose to share Regional recipes.
When I was going through my cook books to choose some recipes for the theme,this powder caught my attention.So decided to share some Andhra recipes which I noted down from a good friend of mine,long time back.Her mom is an amazing cook and cooks for a large crowd in no time.When she was here I noted down some of her signature recipes such as spicy pickle and powders.
Andhra  cuisine is famous for its pickles and powders also she introduced me this nall karam podi.This powder can be mixed with rice and eaten,also be used as an accompaniment for idly and dosa,topped with sesame oil or ghee like idly podi.
The taste of this powder is entirely different from the regular idly podi.As this podi uses tamarind and coriander seeds curry leaves,it has got a very nice tangy taste and flavor.Off to the recipe............................

                                                                      

                                                                                         Nalla Karam Podi

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   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 10-12 minutes

   Makes ~ 11/2 cups

    

   Ingredients

  

Ingredient	Quantity
Dried red chilly/varamilagai	22-25
Coriander seeds/Dhaniya	1/3 cup
Channa dhal/kadala paruppu	1 tbs
Urad dhal/uluthamparuppu	2 tbs
Cumin seeds/jeeragam	2 tsp
Curry leaves/karivepillai	3-5 sprigs
Tamarind/puli	small lemon size or 20 gms
Garlic/poondu	3-4 fat cloves(crushed)
Salt	11/4-11/2 tsp
Oil	2-3 tsp

 

   

    Method 

• Heat the pan 1/2 tsp of oil and fry the red chillies for couple of minutes,remove it.In the same pan add around 1/2 tsp of oil and roast the coriander seeds till it becomes golden and crispy.Remove it and keep it.

• Now again add another 1/2 tsp of oil and fry the dhals in a medium flame till the color changes and slightly golden.Once the dhals become nice and crisp remove it.Fry in the cumin seeds and curry leaves in 1/2 tsp of oil,till the curry leaves turned crisp.Remove it from the keep it.

• Now fry the tamarind in the pan without adding any oil.Once the tamarind becomes soft remove it.Now add in the crushed garlic in the pan and fry it for a minute and remove it.Let all the ingredients get cool down.

• After cooling grind the red chillies,coriander seeds,and tamarind to bit coarse powder.Now add in the curry leaves,cumin seeds,dhals,garlic and grind it.Now add in the salt and give it a pulse.

• Store it in an air tight container.

• Roast the ingredients in a medium flame.
• The amount of curry leaves can be increased according to personal preference. 
• The powder needs to be in a bit coarser side,so grind it accordingly.

Enjoy...........................