― Paulo Coelho
Andhra Idly Karappodi( Andhra style spiced up chilli powder made with roasted gram dals,red hot chillies and curry leaves as main ingredients)
Cuisine : Andhra,India
Prep Time: 15 mins
Cooking/Grinding Time: 20 mins
Recipe Level: Beginner
Spice Level: Medium
Makes: About 150 gms
Shelf Life: Up to 3 months fresh when stored in air tight container
Serving Suggestion: With hot rice,ghee and Indian Breakfast Dosa, Idli,
- Coriander seeds -75 gms
- Curry leaves -10 springs
- Dried Red chilies -10
- Garlic pods -5
- Chana dal -4tbsp
- Urad dal – 4tbsp
- Cumin seeds -1 tbsp
- Tamarind -1 lemon size
- Salt to taste
- Start by washing the curry leaves.Dry them using a tissue paper completely.Let the moisture dry up completely.
- Heat a tbsp of oil in a kadai or wok and roast the red chillis until little brown.Keep them aside,Repeat the same process separately for urad dal and channa dal.Let them roast until nice aroma comes.Make sure you have atleast 1/2 tbsp of oil every time you roast different lentils.
- Add another tbsp of oil and fry coriander seeds and cumin seeds until slightly brownish
- In the remaining oil,fry the curry leaves until they are dry and fragile.
- At last just add the tamarind and switch off the flame.Since the kadai is already heated enough it is sufficient for the tamarind to become soft.
- Cool down all the ingredients.Start by grinding the urad dal,channa dal,red chillis,coriander seeds and cumin seeds.Grind it to coarse powder rather than fine.
- Add the tamarind and curry leaves and grind again to form a coarse powder.Finally add the garlic pods and grind again.You could adjust salt at any point of time.
- Store in a air tight container for best results.
- Allow not to burn the dals to ensure a right taste for the powder.
- Also please make sure to dry the curry leaves else it will effect the shelf life.
- Use less oil as much as possible while roasting the ingredients.
- Garlic pods cannot be ginrder completely so you will encounter bits while eating.