Quick and Easy Home Style Karam Podi/Powder

Indians love to have a lot of spice in their menu, one of the best spiciest recipes which can be used in almost all types of breakfasts is Karam Podi. South Indians use this spicy powder in breakfast like Idly, Dosa (Karam Dosa), Upma and other dishes.This powder contains different types of ingredients like Coriander, Curry leaves, Chana Dal, Garlic which are considered to be very good for health also.

credit: third party image referenceWithout any further delay let's have a quick look into the recipe:

Ingredients:

Coriander Seeds- 1 Cup

Chana Dal -½ Cup

Urad Dal-¼ Cup

Jeera ½ Tsp

Curry leaves- 250 Grams

Garlic Pods- 10 to 12

Tamarind- Small lemon size

Salt as per taste

Oil- 4 Tsp

Red chili- 20 to 25.

Preparation:

• In a pan heat 1 Tsp oil and add coriander seed and roast them until they turn aromatic. Once they are done take them into a dry plate.
• Now add ½ Tsp oil in the same pan and add Chana dal and roast them until they turn aromatic and transfer it to the same plate.
• Now add the Urad dal and fry them till golden color, Once they are done transfer them to the same plate.
• Now add Jeera and roast it until it turns aromatic and transfer it into a plate.
• Cut down the Dry red Chilies intl half and add 1 Tsp of oil in the pan and add the red chilies and fry them for 3 minutes. Once they are done transfer them into the plate.
• Now add the Curry leaves and fry them for 2 min and transfer them into a plate.
• Add the Tamarind in the roasted hot ingredients or you can heat in the same pan for a minute.
• Let all the roasted items cool down.

credit: third party image reference

• Now add roasted Coriander seeds,Chana Dal,Urad Dal,Jeera,Red Chilies,Curry leaves,Garlic Pods,Salt as per taste,Tamarind into the mixer jar and grind them into a fine coarse powder.
• Transfer the Grinded powder into a plate and let it cool down completely.
• Store it into an air-tight container and serve when needed.

Tips:

• Do not over or burn the ingredients while roasting them in the pan
• Curry leaves should be cleaned neatly and dry in the sun or shade for at least 2 hours before roasting them.
• You can serve this in hot rice with a hint of Ghee or on Idly, Dosa and any other dishes of your choice.