Skip to main content

Nalla Karam Podi/Nalla Karam



We entered the brand new year,also I joined the Blogging Marathon after a short break.We are entering the 60th edition and for this week I chose to share Regional recipes.
When I was going through my cook books to choose some recipes for the theme,this powder caught my attention.So decided to share some Andhra recipes which I noted down from a good friend of mine,long time back.Her mom is an amazing cook and cooks for a large crowd in no time.When she was here I noted down some of her signature recipes such as spicy pickle and powders.
Andhra  cuisine is famous for its pickles and powders also she introduced me this nall karam podi.This powder can be mixed with rice and eaten,also be used as an accompaniment for idly and dosa,topped with sesame oil or ghee like idly podi.
The taste of this powder is entirely different from the regular idly podi.As this podi uses tamarind and coriander seeds curry leaves,it has got a very nice tangy taste and flavor.Off to the recipe............................



                                                                      
                                                                                         Nalla Karam Podi

                                                                  
   Basic Information

   Preparation time 10 minutes
   Cooking time 10-12 minutes
   Makes 11/2 cups
    


   Ingredients


  

Ingredient
Quantity
Dried red chilly/varamilagai
22-25
Coriander seeds/Dhaniya
1/3 cup
Channa dhal/kadala paruppu
1 tbs
Urad dhal/uluthamparuppu
2 tbs 
Cumin seeds/jeeragam
2 tsp
Curry leaves/karivepillai
3-5 sprigs
Tamarind/puli
small lemon size or 20 gms
Garlic/poondu
3-4 fat cloves(crushed)
Salt
 11/4-11/2 tsp
Oil
 2-3 tsp

 

   
    Method 
  • Heat the pan 1/2 tsp of oil and fry the red chillies for couple of minutes,remove it.In the same pan add around 1/2 tsp of oil and roast the coriander seeds till it becomes golden and crispy.Remove it and keep it.
  • Now again add another 1/2 tsp of oil and fry the dhals in a medium flame till the color changes and slightly golden.Once the dhals become nice and crisp remove it.Fry in the cumin seeds and curry leaves in 1/2 tsp of oil,till the curry leaves turned crisp.Remove it from the keep it.

    • Now fry the tamarind in the pan without adding any oil.Once the tamarind becomes soft remove it.Now add in the crushed garlic in the pan and fry it for a minute and remove it.Let all the ingredients get cool down.

    • After cooling grind the red chillies,coriander seeds,and tamarind to bit coarse powder.Now add in the curry leaves,cumin seeds,dhals,garlic and grind it.Now add in the salt and give it a pulse.

    • Store it in an air tight container.





    • Roast the ingredients in a medium flame.
    • The amount of curry leaves can be increased according to personal preference. 
    • The powder needs to be in a bit coarser side,so grind it accordingly.


    Enjoy...........................

    Sumber http://www.naliniscooking.com
    Labels:

    Comments

    Post a Comment

    Popular posts from this blog

    Dosa Carnival -Recap

    Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
    Post a Comment
    Read more

    Masoor Dhal Masal Vadai

    For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
    Post a Comment
    Read more

    Vegetable Biriyani - Pressure Cooker Method

    Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
    Post a Comment
    Read more