Andhra Nalla Karam Podi for Idli | How to make Andhra Nalla Karam Podi for Idli

By Navneetha ch  |  15th May 2017  |  
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  • Andhra Nalla Karam Podi for Idli, How to make Andhra Nalla Karam Podi for Idli
Andhra Nalla Karam Podi for Idliby Navneetha ch
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    10

    People

21

0





About Andhra Nalla Karam Podi for Idli Recipe

Nalla kharam podi is famous podi in andhra called as korivi karam. Mix this spicy powder with little ghee and serve with rice or idli.

Andhra Nalla Karam Podi for Idli is a delicious dish which is liked by people of all age groups. Andhra Nalla Karam Podi for Idli by Navneetha ch has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Andhra Nalla Karam Podi for Idli at many restaurants and you can also prepare this at home. This authentic and mouthwatering Andhra Nalla Karam Podi for Idli takes 5 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Andhra Nalla Karam Podi for Idli is a good option for you. The flavour of Andhra Nalla Karam Podi for Idli is tempting and you will enjoy each bite of this. Try this Andhra Nalla Karam Podi for Idli on weekends and impress your family and friends. You can comment and rate the Andhra Nalla Karam Podi for Idli recipe on the page below.

Andhra Nalla Karam Podi for Idli

Ingredients to make Andhra Nalla Karam Podi for Idli

  • 25 - Dry red chilies
  • 1/4 Cup - coriander seeds
  • 6 - garlic cloves
  • 1 tbsp - chana dal
  • 2 tbsp - Split black gram
  • 1/2 Cup to 3/4 Cup - Dried curry leaves
  • salt for taste
  • Small ball of tamarind

How to make Andhra Nalla Karam Podi for Idli

  1. Take a wide pan and add split black gram. Dry roast and remove when color changes.
  2. Add chana dal to same pan and roast it. Remove chana dal from pan and add coriander seeds and dried curry leaves. Roast till curry leaves turn crisp.
  3. Roast dry red chilies on low flame to prevent burning. Add tamarind to same pan and roast for few seconds.
  4. Take all ingredients in blender and blend along with salt.
  5. After blending fried ingredients add garlic cloves, tamarind and blend again.
  6. Store in airtight container.

My Tip:

I added 3/4 cup of curry leaves because i like its flavour. you can decrease to half cup.

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