Nalla Karam

Ingrediants:
2 big fists Coriander seeds
1 big fist whole dry red chillies, unbroken
1 big fist washed and dried curry leaves
3 heaped tablespoons urad dal
Key lime sized tamarind ball
one big fist garlic cloves
2 tsps cumin seeds
1/2 cup oil
salt to taste (may be like 1/2 cup)

Method:

Roast coriander seeds, red chillies, urad dal and curry leaves separately, in very little oil over low-medium flame. Seeds have to turn slightly brown. Keep stirring every few seconds not to burn any of these. Curry leaves have to be crispy dry. Using the dry grind jar of your blender, grind the roasted items to a coarse powder. Add tamarind and pulse till it is torn into tiny pieces. Add garlic, cumin and salt. Pulse till garlic seemed to have coarsely crushed. Now take all of it into a mixing bowl and add the rest of the oil and adjust salt if needed. It might seem a little wet on the first day, but by the next day, it dries out considerably.

Tastes best in steaming hot rice with a blob of ghee.

Karappodi With Endukobbari

Ingredients

* 1 cup coconut grated
* 2 tbsp bengal gram
* 2 tbsp split black gram
* 1 tbsp coriander seeds
* 1 tsp fenugreek seeds
* 1 tsp mustard
* 1 tsp cumin seeds
* a pinch of asafetida
* 1 tbsp oil
* 8 red chilis
* salt to taste

Procedure

1. Heat oil in a pan and fry all the ingredients(Except coconut) and allow them to cool.
2. Grind coconut into fine powder.
3. Put all the the fried and cooled ingredients into grinder make a fine powder and mix it to the coconut powder.
4. Add salt to it and transfer into a jar.
5. It goes well with hot riceand ghee.
6. And it can be used as curry powder.

Kandi Podi

Ingredients

* 1 Cup Redgramdal
* 5 Red chillies1
* 1 tsp Cumin seeds
* A pich of hing
* Salt to taste

Procedure

1. Heat the frying pan for half a minute.
2. Roast redgramdal When the dal turns to golden brown add red chilis and fry for sometime.
3. Remove from the heat.
4. Roast cumin seeds in the pan, stir, and remove at once, Cool.
5. Grind Redgram dal to coarse powder remove from grinder.
6. Then grind red chilis and cumin seeds and hing to powder.
7. Mix redchili powder with redgramdal powder add salt. Serve with hot rice and ghee.

Karappodi

Ingredients

* 2 Cups of dried (fresh)curry leaves
* 1 Cup of Coriander seeds.
* 15 Red chillis(Dried)
* 1 small ball dried tamarind
* salt for taste

Method

1. Roast curry leaves and keep it a side.
2. Roast red chillis Coriander seeds slightly and keep it a side Roast the tamarind till dried.
3. Roast salt for few seconds and remove from the heat.
4. GRind curry leaves and coriander seeds red chillis and tamarind salt together.
5. once it powdered take it out store it in a air tight container.
6. Karappodi is ready it goes well with hot riceand ghee.

Vegetable Rice Podi

Ingredients

* 1 cup coriander seeds
* 1 tsp asafoetida
* 3 tbsp urad dal
* 1 tsp fenugreek
* 3 tbsp channa dal
* 3 tbsp tuar dal
* 2 tbsp green gram dal
* 1 tsp mustard
* 10 red chillies

Method

1. Fry all the ingredients one by one in little oil.Cool and powder coarsely.
2. Preserve it in air tight container.
3. This podi can be used for any vegetable rice.

Idli Powder

Ingredients

* 1 Cup of Bengal Gram Dal
* 1 Cup ofSplit Urad Dal
* 15 Red Chillis
* 1 Pinch of asafoetida
* 1 tbsp of oil
* Salt to taste

Method

1. Fry All the ingredients in oil.
2. Grind them into a fine powder and add salt.
3. Idli podi is ready.

Karivapaku Podi(Curry leaves powder)

Ingredients

* Curry leaves-2 big bunches
* Red chillies-20 big ones
* Dhaniya-1/2 cup
* Jeera-1tbsp
* Chanadal-1/2 cup
* Garlic-1 whole
* tamarind-lemon sized ball
* oil -1 tbsp
* salt-According to taste

Method:

1. Pluck off the curry leaves from the stalks .Wash and dry them for a day.
2. On a medium flame heat the oil in a frypan and add the curry leaves till they turn crispy.
3. Add chanadal and fry it and keep it aside .
4. Now fry the dhaniya,jeera,and garlic and keep it aside.
5. Lastly fry the red chillies.Let all the ingredients cool well.
6. In a mixie/blender powder all the fried and cooled ingredients along with tamarind and salt.
7. Store in an air tight container.
8. This powder tastes superb with plain hot rice,Dosas,Idlis..etc.
9. Don't forget to take it along with a spoon of ghee,which enhances it flavour.