Karam Petti aka Nalla Karam Podi
Dry spiced powder made with urad dal, coriander seeds, curry leaves and the sky is the limit from there.
Andhra food is notable for its zest powders and backups and Andhra Style Nalla Karam Podi Recepie is one of them. This podi Recepie is a dry powder made with dark urad dal and coriander seeds as its fundamental fixings. This extraordinary tasting dry podi Recepies proves to be useful with the greater part of the South Indian breakfast Recepies, when there are less side dishes and when you are in race to begin a bustling day. Nalla Karam podi likewise can be incorporated with the South Indian feast plate for a backup.
Serve Andhra Style Nalla Karam Podi alongside Tomato Uttapam, Ragi Idli and Chow-Chow Sambar (Chayote Squash Sambar) or alongside a feast plate of steamed rice, Kollu Rasam Recepie (Supporting HorseGram Stew), Elai Vadam and Mango Pickle (Andhra Avakaya).
Prep in Cooks in Total time Serves
10 mins 20 mins 30 mins 10
Ingredients
1 cup Coriander (Dhania) Seeds
3 tablespoons Black Urad Dal (Whole)
3 tablespoons Roasted Gram Dal (Pottukadalai)
20 Dry Red Chilies
Curry leaves , few sprigs
18 grams Tamarind , (small lemon sized)
6 cloves Garlic , chopped
2 teaspoon Sunflower Oil or any edible oil
Salt as per taste
Preparation - Andhra Style Nalla Karam Podi Recepie
To start making Andhra Style Nalla Karam Podi Recepie, prepare with all the fixings. Warmth a little oil in a kadai. When the oil is hot, on a medium fire, fry coriander seeds on a low medium fire until fresh and smells divine. It requires about a moment or two.
Remove the coriander seeds from the kadai and put them on a plate to chill.
In a similar kadai, broil Pottukadalai (Senagalu) and dark urad dal. Fry until brilliant earthy colored. Eliminate them on the plate alongside coriander seeds.
Then, in a similar kadai, dry dish chilies, curry leaves and tamarind till the dampness from tamarind is diminished a piece. Cause sure not to consume chilies or curry leaves, saute till they fresh up.
When they are dry simmered, take them off on another plate to cool.
In the wake of turning off the warmth, include the garlic and saute briefly and leave in kadai briefly.
Blend everything and permit to rest for a couple of moments until the fixings are cooled to room temperature.
Move all the fixings to a blender container and pound to a fine powder.
Serve Andhra Style Nalla Karam Podi alongside Tomato Uttapam Recepie, Ragi Idli Recepie and Chow-Chow Sambar (Chayote Squash Sambar) or alongside a feast plate of steamed rice, Kollu Rasam (Supporting HorseGram Stew), Elai Vadam and Mango Pickle (Andhra Avakaya).
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