2 cups of Curry Leaves
1 cup Coriander seeds- dhania
½ cup Chenna dal – Senaga pappu
½ cup Urad dal – Minna pappu
Handful Red Chilies
2 tsp Jeera
1 tsp Mustard seeds
¼ tsp Hing
Medium Lemon sized Tamarind
6 – 8 Garlic pods (optional)
Remove curry leaves from the stem wash and let air dry or sundry till they are completely dry.
Take 2 tsp of oil in a skillet fry coriander seeds till they are done. Then add chenna dal fry for a few minutes finally add urad dal, jeera, mustard seeds, hing, chopped garlic and red chilies. At this time, tamarind can be separated into small pieces and added in the skillet, so the heat of the skillet softens it and makes it easier while grinding.
This order should be followed as coriander seeds take longer time to fry than the other dals. Red chilies can be adjusted according to taste.
It is really important that the mixture is stirred frequently and have the flame in low/ medium. This way the dal is roasted completely without just the outer part and prevents from darkening.
The mixture emit a toasty aroma when they are nicely roasted.
Let cool. Grind to a powder in a spice mill or blender salt should be added now.
Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.
Karam podi or Karivepakku podi is a favorite telugu item. It can be eaten with hot rice and a tsp of oil or ghee. Pachi pulusu or onion pulusu by the side gives it a special taste. It can also be used as a side dish for idli’s with some ghee.
This podi helps in good digestion.