Kaarapodi | Idli Karam podi Recipe

I had mentioned so many times that my MIL is an expert when comes to pickles and powders.Every year she sends me a huge supply of various kinds of pickles and powders which lasts in my pantry at least for few months.This is one of the famous powders/podi recipe of Andhra.It was quite new to me when I had for the first time and liked it instantly with idli,It is a very versatile powder and can be eaten with idly, dosa, paniyaram or uthappam.I love to sprinkle this podi over dosa for a variation.

Idli Kaarapodi Recipe:
(makes around 1 1/2 cups podi approx)

Ingredients:
2/3 rd cup Coriander seeds
3 tbsp Chana dal
3 tbsp Urad dal
1 tsp Cumin seeds
1/2 cup Curry leaves
8-10 Red chillies
5-6 Garlic pods(with skin)
1 small lemon sized Tamarind
Salt to taste(approx 1 tbsp)
2 tsp Oil
Method:

• Clean and wash curry leaves and remove extra water and spread it on a dry cloth to let the leaves dry completely with out any water.Leave it for 3-4hrs.
• Heat 1/2 tsp oil in a thick bottomed kadai and fry chana dal until it is red in color and remove it and keep it aside.
• Again heat 1/2 tsp oil and add urad dal and fry until it is red in color and remove it and keep it aside.
• Again heat 1/2 tsp oil and add coriander seeds and fry until they turn slightly brown and remove it and keep it aside.
• Heat 1/4 tsp oil and add cumin seeds and red chillies and fry until crisp and remove it and keep it aside.
• Heat 1/4 tsp oil and add curry leaves and fry until they are crisp and remove it and keep it aside.Switch off the flame.
• While the kadai(pan) is hot add tamarind and fry for half a minute and keep it aside.
• Once everything comes to room temperature grind fried chana dal,urad dal,red chillies,cumin seeds and coriander seeds to a coarse powder.
• Add fried curry leaves,salt and tamarind to it and grind again to a coarse powder.
• Add whole garlic pods(with skin) and run it in whipper mode now or run it just for 30 secs in the regular mode.The powder should be coarse not very fine.
• Once it cools remove it and keep it in a air tight container.
• This stays fresh for long,approx 2 months.

Serve this powder with Idli/Dosa/Uthappam/Paniyaram.While serving it make a well in 1tbsp powder in the plate and pour 1/2 tsp ghee in it and mix well.

Notes:

1. Make sure you fry all the ingredients well and let the curry leaves be completely dry.
2. Always use a dry spoon when taking out the powder.
3. Keep it in air tight container to seal the aroma of this podi.
4. I gave the amount of salt approximately,please add the required amount using your judgement.