KARAM
PODI
INGREDIENTS
Chana dal / split Bengal gram
|
3 tsp
|
Toor dal / split pigeon pea
|
4 tsp
|
Jeera / cumin seeds
|
2 tsp
|
Dhania seeds / coriander seeds
|
2 tsp
|
Urad dal / split black gram
|
2 tsp
|
Dry red chillies
|
8 – 9 nos
|
Curry leaves
|
10 – 12 nos
|
Garlic cloves
|
3 – 4 nos
|
Tamarind
|
2 inch piece
|
Oil
|
1 tbsp
|
Salt
|
T.T.
|
METHOD:
1.
Heat oil in a pan, on low heat
roast the chana dal till it turns pink.
2.
Remove straight into a mixer
jar.
3.
Now in the same remaining oil
roast toor dal, urad dal, jeera and dhania again till it gives off a nice aroma
and turns pink.
4.
Remove in the mixer jar.
5.
Now roast together the red
chillies, garlic and curry leaves till the garlic turns golden brown. Remove.
6.
Add the tamarind to the pan and
saute it for a minute.
7.
Mix all the roasted things in
the mixer jar, add salt and grind it to a fine powder.
8.
Allow to cool and store in an
air tight container.
9.
Use it in Guntur Ghee idli,
sprinkle generously the powder over the piping hot idlis with a generous
drizzling of ghee.
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