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Velluli Karam Podi
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You could increase the number of garlic pods in the recipe in case you like the aroma of garlic, but remember that too much garlic could also spoil the overall taste.
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This is another tasty podi (powder) from the kitchens of Andhra Pradesh. This one is especially served to new mothers as it is believed to aid in recovery and good health. Usually eaten with hot rice and ghee, Velluli Karam Podi can also be used as a multi-purpose powder for tempering dal, regular dry curries and even vegetables.
- Dry red chillies (sabut lal mirch) (10 to 15)
- Garlic (lahsun) (5 to 6 cloves)
- Oil (2 tbsp)
- Black gram (urad dal) (1 tbsp)
- Cumin seeds (jeera) (1 tsp)
- Tamarind (imli), de-seeded (small ball)
- Salt (to taste)
- In a pan, heat oil and fry the lal mirch alongside the urad dal in it.
- Toss in the jeera after a few seconds have passed. As soon as the dal has started to turn brownish in colour, take the pan off the flame and keep the mixture aside.
- In a separate pan, fry the garlic pods in a little oil. As soon as the pods have turned pinkish in colour, set them aside.
- In a mixer-grinder, work up the chillies along with the urad dal, jeera and salt.
- Once powdered, add in the garlic and tamarind. Grind again.
- Mix well and store in an air-tight container.
- Serve with hot rice and ghee. You could also sprinkle this on your idlis.
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