Life doesn’t stop for anyone..It keeps moving in its own pace whichever path you take..But its your own choice where to get down and where to restart your journey.At every stop you make you pick up something which re-defines you and discovers a new ‘self’ in you..You never knew which turn of your journey can turn your life;life is too short to be wasted with unnecessary things, This morning my mom gave me a shock for my life time; ‘that she has started taking music classes!‘ Did I hear it right? Yes it is..I was on clouds to hear that and felt like Life has flown in my ears.She is 50+ and decided to rebuild ‘herself’ by making her wishes fulfilled at this stage of life..She is not tired enough bringing up all of us(we are three+1 monsters for her including my dad!) despite the levels of stress we gave her ..she still took the courage and decided to give her life an extra kick..She is on her way to rejuvenate and re-discover herself..Rebuilding her inner ‘self’ to enjoy the hidden pleasures that life offers..
I am tired enough boasting about Andhra pickles and powders on my blog,probably you would have as well.Our dining table is always filled with little porcelain jars(called ‘jaadi’ in telugu) filled with spicy pickles and aromatic spice powders.’Karappodi'(means spiced up chilly powder) is one such that’s famous all over Andhra(a state in South India).It is also called popularly as Idly Podi as it is prominently used as a accompaniment for Idly and Dosa.Simple to make and store and a great life saver when you don’t have time to prepare a chutney or side dish for Idly/Dosa.A dollop of ghee or few drops of oil will greatly enhance its taste.Lets dig into the recipe.
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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,
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INGREDIENTS:
- 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
- Oil-2tbsp
PREPARATION METHOD:
- 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.
SIRI’S NOTES:
- 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.
If you ever try this recipe please consider sending me the feedback!
For any queries or feedback write to sirisfood[at]gmail[dot]com
Spicy podi dear and I love the write up and the lovely quote too
Thanks for sharing the recipe 🙂 will give it a try 🙂
Age does’t stop you from doing what you love! your mom is sure a inspiration for all of us…
Idli Podi looks very inviting.
loved the clicks, idli podi/karapposdi looks spicy n perfect ! Glad to know that your mom loves music n there is no age boundary for one to learn music dear! I’m so happy that she decided to do so.. 🙂 I feel guilty for having learnt only 3 years classical music n later had to leave it for it started to affect my studies once I reached PUC/12th standard..
Looks so nice , bookmarked
Thats one aromatic podi 🙂 fabulous click and styling done dear 🙂 thats a very gud thing your mom is a example that there is no matter how old we are, learning doesn’t stop at any point of life 🙂
Beautiful clicks dear, that’s a very inspiring write up..
wow!!! my son is a gr8 fan of idli podi.. superb click… loved in that authentic way…
Love the clicks!
http://www.sailajakitchen.org
Wow,nice spicy flavored karapodi looks so beautiful in that exotic shell bowl. Glad to know about your mom,age is no bar to improve our skills.
Hi Siri,
I recently discovered your blog and tried a couple of your treasured recipe. They turned out great. Thanks for sharing them with the rest of us.
I recently discovered your blog and tried a couple of your treasured recipes. They turned out great. Thanks for sharing them with us.
Excellent job siri…bookmarked
Hi,
I am a north Indian and very poor in making south Indian dishes but was interested in learning, yesterday i saw your karam podi recipe and tried it after going home. It really came out very well i am happy and my daughter also loved it a lot. Thanks for sharing.
Hi Siri,
Thanks for d spicy podi,gonna love it
Thanks Maria
Hmm tried it
Came out good..did not have garlic added asafetida
Hi Siri,
Thanks a lot for the recipe…looks yummy.. Will try soon. Quick question- are the red chillies dry roasted or with oil?
roasting with little oil helps better, thanks for your feedback
Hi
Great recipe. But Can we use coriander powder instead of the seeds
Freshly roasted corainder will give it a good taste but you could use powder too