Cuisine: Andhra Pradesh state of India
Ingredients:
Dry red chilies (Kashmiri red chilies) – 125 gm
Urad dal (split black gram) – ½ cup
Coriander seeds – ¾ cup
Cumin seeds – ½ cup
Garlic cloves – 1 ½ cups
Tamarind – 50 gm
Salt – as required
Oil – 5 tablespoons
Curry leaves – 6 sprigs
Jaggery – 1 ¼ cups
Method:
Heat oil in a kadai and roast the dry red chilies until slightly brownish. Then, remove from the kadai and keep them aside. Then one after the other roast urad dal, cumin seeds, and coriander seeds separately until a nice aroma rises. Then fry curry leaves also. Roast tamarind also for 5 minutes. Then, tear the tamarind into small pieces. In a mixer jar, add garlic cloves and grind coarsely. Then, add all the roasted ingredients and salt together to the mixer jar and grind into a powder. The powder must not be too fine. It must be a little coarse. Then add jaggery and grind again. Once ground, check the taste, and if required, add more spice, jaggery, or salt. Store in an air-tight glass jar.
Serve Nalla Karam Podi with hot rice and coconut oil or along with hot idlis.
Nalla Karam Podi will stay good for more than a 1 year without refrigeration.
Comments