Tuesday, September 24, 2013

Nalla Karam Podi - Perfect for Idli or Dosa

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

  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.


  1. Comforting powder and perfect to taste with idli..

  2. Super spicy podi dear, I have not tried adding tamarind before will try your version soon...

  3. very spicy and flavorful podi dear :) adding tamarind is something new and interesting !!

  4. Delicious spicy powder, I love your version.

  5. yummy podi ! love ur version !

  6. Wonderful podi, will go great with idly :) thanks for sharing


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