ANDHRA NALLA KARAM | NALLA KARAPODI

I had posted a version of Andhra Karapodi which is a good accompaniment for Idli/Dosa.Let me tell you why I am posting another version today.When ever I visit my MIL, I would get to taste the freshly made karapodi every time, as she makes a fresh batch for us to savor with Idli/Dosa. In our numerous visits, I noticed that each time the Karapodi used to be different in terms of, texture,taste and color but I never bothered to ask her, as she used to serve it every time mentioning it as Karapodi.This time when she visited us, I asked my MIL to prepare karapodi and she prepared it in the same way that I had posted earlier but this was not the one I wanted. She then told me that the reason why the karapodi's texture used to be different is that at times she used extra curry leaves to get that pitch dark color and also fried in ghee to get that granular texture..She then asked my FIL to bring more curry leaves and made the version which I wanted..so sweet of her!!!
Ideally Karapodi and Nalla karam are the same as the ingredients that go in it are the same and please do not get confused them with Karivepaku podi. Though the amount of curry leaves used in this recipe are more,it is not the traditional way of preparing Karivepaku podi(curry leaves powder) as the procedure is different and also we do not use coriander seeds in traditional Karivepaku podi,I would post my curry leaves powder recipe soon in my space.Every house hold has their own variation of karapodi be changing the proportions of the ingredients. But for me, the word 'Nalla karam' in telugu, which can be literally translated as, 'Black spice powder' should look like one, hence I am posting another variation of Karapodi. The taste of this Nallakaram is much better than the Karapodi which I had posted earlier, in my view.The addition of ghee and extra curry leaves added a nice taste to the powder.
NALLA KARAM | NALLA KARAPODI | KARIVEPAKU KARAPODI:
(makes around approx 1 1/2 cups)
Shelf life : 2 months

Ingredients:
3-4 cups Curry leaves
1 levelled cup Coriander seeds
1/4 cup Urad dal
2 tbsp Chana dal
2 tbsp Cumin seeds
7-8 Red chillies
4-6 Byadige Red chillies
7-8 Garlic Pods
1 big amla sized Tamarind
Salt to taste(approx heaped 1 tbsp)
2 tbsp Oil
2 tbsp Ghee


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 2-3 hrs.If you are short of time spread the leaves on the microwave plate and microwave for 3-4 mins checking in between until the leaves turn dry.It turns out beautiful in microwave.

• 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.Do not burn them but fry upto the maximum red color you can get without burning,this is the key to get good black color for the powder.Follow the same for all the dals and spices.
  
• 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 dried 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.
• Heat ghee in the same pan and add the ground powder and fry for 1-2 mins until all the ghee is incorporated in to the powder.This gives a wonderful aroma and taste to Nalla karam podi.
  
• 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 and also can be served with plain white rice.You can add ghee to the powder and mix if required while serving.
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.