Nalla Karam Podi - Perfect for Idli or Dosa

Ingredients

Chana dal / Senaga pappu – 2 tbsp

Urad dal / Mina pappu – 2 tbsp

Dry red chillies / Yendu mirchi – ½ cup

Jeera / Jeelakarra – 1 tsp

Coriander seeds / Dhaniyalu – ¼ cup

Curry leaves / Karivepaku – 10 to 15 leaves

Tamarind – goose berry size

Garlic pods / Velluli rebbalu   – 6

Salt to taste

Oil – 2 tsp

Method

1. Heat oil in a pan, add chillies, chana dal, urad dal, jeera and fry for 10 mins on low flame.
2. Add curry leaves and fry for 3 mins. Cool it
3. Transfer it to the mixi jar, add garlic, salt and grind it.
4. Add tamarind and grind it as smooth powder. Cool it completely.
5. Transfer it to the dry air tight container. It can be store for 15 to 20 days.
6. Serve with rice and ghee or any breakfast.