Andhra Style Nalla Karam Podi Recipe
Dry spice powder made with urad dal, coriander seeds, curry leaves and more
Andhra food is well known for its spice powders and accompaniments and Andhra Style Nalla Karam Podi Recipe is one of them. This podi recipe is a dry powder made with black urad dal and coriander seeds as its main ingredients. This unique tasting dry podi recipes comes in handy with most of the South Indian breakfast recipes, when there are less side dishes and when you are in rush to start a busy day. Nalla Karam podi also can be included with the South Indian meal plate for an accompaniment.
Serve Andhra Style Nalla Karam Podi Recipe along with Tomato Uttapam Recipe, Ragi Idli Recipe and Chow-Chow Sambar (Chayote Squash Sambar) Recipe or along with a meal plate of steamed rice, Kollu Rasam Recipe (Nourishing HorseGram Stew), Elai Vadam Recipe and Mango Pickle (Andhra Avakaya) Recipe.
If you are looking for more podi recipes, here they are
10 M
20 M
30 M
10 Servings
Ingredients
- 1 cup Coriander (Dhania) Seeds
- 3 tablespoons Black Urad Dal (Whole)
- 3 tablespoons Roasted Gram Dal (Pottukadalai)
- 20 Dry Red Chillies
- Curry leaves , few sprigs
- 18 grams Tamarind , (small lemon sized)
- 6 cloves Garlic , chopped
- 2 teaspoon Sunflower Oil
- Salt , to taste
How to make Andhra Style Nalla Karam Podi Recipe
To begin making Andhra Style Nalla Karam Podi Recipe, get ready with all the ingredients. Heat a little oil in a kadai. Once the oil is hot, on a medium flame, fry coriander seeds on a low medium flame until crisp and smells divine. It takes about a minute or two.
Take the coriander seeds out of the kadai and put them on a plate to cool off.
In the same kadai, roast Pottukadalai (Senagalu) and black urad dal. Fry until golden brown. Remove them on the plate along with coriander seeds.
Next, in the same kadai, dry roast chillies, curry leaves and tamarind till the moisture from tamarind is reduced a bit. Make sure not to burn chillies or curry leaves, saute till they crisp up.
Once they are dry roasted, take them off on another plate to cool.
After switching off the heat, add in the garlic and saute for a minute and leave in kadai for a minute.
Mix everything and allow to rest for a few minutes until the ingredients are cooled to room temperature.
Transfer all the ingredients to a mixer jar and grind to a fine powder.
Serve Andhra Style Nalla Karam Podi Recipe along with Tomato Uttapam Recipe, Ragi Idli Recipe and Chow-Chow Sambar (Chayote Squash Sambar) Recipe or along with a meal plate of steamed rice, Kollu Rasam Recipe (Nourishing HorseGram Stew), Elai Vadam Recipe and Mango Pickle (Andhra Avakaya) Recipe.
