Nalla Karam podi || Andhra Nalla Karam is Andhra's popular podi variety. It is very tasty podi which is spicy, aromatic and nutty. Andhra is famous for spice powders popularly called as "podi" and "pickles". We Andhra people prepare many podi recipes which taste different at each home. We can have these podi's as side dish for breakfasts like idli, dosa, adai, upma, and these also taste yummy with rice. I just love to have these podi with hot steam rice and ghee. Today's podi nalla karam is prepared using coriander seeds and red chilies as main ingredient. It is very easy to prepare this podi in less time, so do not miss trying this podi.
Do check other South Indian podi recipes by just clicking below links
*Velluli kobbari karam / dry coconut garlic powder
* kakarakaya podi / bittergourd chutney powder
* Milagai Podi / Idli Dosa podi
* Peanut / ground nut powder
* Curry leaf powder
* Andhra kobbari karam podi
* Vangi bath podi(video link)
* rasam powder
Foodie Monday Blog Hop
Taking this spicy and tasty Nalla karam to FoodieMondayBloghop fb groups #278SpiceMixSecrets. By this time you are all aware that I am part of this lovely group where we bloggers share recipe for theme suggested by a person in alphabetical order every week. This week theme was suggested by me, waiting for different podi recipes from my blogger friends. Nalla Karam Podi
Preparation time - 5 minutes
Cook Time - 15
Serves : approximately 250 grams of podi
Recipe Cuisine: South Indian
Main ingredients : coriander seeds and garlic
Author : Aruna SarasChandra
Ingredients
Coriander seeds - 1 cup
black urad dal - 3 tsp
chana dal - 1.5 tsp
cumin seeds - 2 tsp
red chillies - 10 (adjust **check tips)
curry leaves - 1/2 cup
garlic - 7
tamarind - small lemon size
salt - as per taste
oil - 2 tsp
Instructions
1) Dry fry coriander seeds in wide pan on low to medium flames till it changes color and you get nice aroma. Later take it into plate.
2) Now add 1/2 tsp of oil and fry black urad dal till you get nice aroma and take it into plate.
3) In the same pan fry chana dal till it changes color and take it into place
4) Now fry cumin seeds till you get nice aroma and take it into same plate.
5) Now add remaining oil and fry red chilli till it changes color and take into plate.
6) In the same pan add curry leaves fry till it becomes crisp and take it into another plate. You can also use dried curry leaves instead of curry leaves.
7) At last fry garlic in the same pan for few minute and take into curry leaves plate. You can use garlic without frying, in order to keep this podi fresh for long time we fry it. (** check tips)
8) Let all the above fried ingredients cool for room temperature.
9) Now take all fried ingredients other than curry leaves and garlic into mixer jar.
10) To this add tamarind and required amount of salt and grind coarsely.
11) Now add fried curry leaves and garlic grind it coarsely.
That's is our "Nalla Karam podi" is ready.
Spread this podi it into plate and let it cool for sometime. Later store it into dry air tight container, it will stay fresh for more than 2 months.
** Fry all the ingredients on low to medium flames carefully, do not burn it.
** If black urad not available then use normal urad dal, using black urad dal gives good taste to podi.
** Use red chilli according to your taste. Guntur red chillies are very spice in taste, add accordingly.
** You can use half Guntur red chilli and half Kashmiri/ byadigi variety red chilli as per your availability.
** You can also add 1/8 tsp of methi/ fenugreek seeds to get nice aroma to podi.
** You can use sun dried/ dried curry leaves.
** Grind nalla karam coarsely, do not grind it too smooth.
** If you do not eat garlic, then skip adding it. Instead of garlic add asafoetida.
** Do not add red chilli all at once while grinding this podi.
Also check other podi recipes by just clicking the link below pic..
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Thanks for visiting my blog,
Aruna Saraschandra :)
