Home made nalla karampodi

Nalla Karampodi is a flavorful and spicy South Indian chutney powder that’s great as a side with idli, dosa, or rice. Here’s a recipe for making it at home:

Ingredients:

• 1 cup dried red chilies (adjust to your spice level)
• 1/4 cup urad dal (black gram split)
• 1/4 cup chana dal (Bengal gram)
• 1/4 cup grated coconut (fresh or desiccated)
• 1 tbsp sesame seeds
• 1 tbsp coriander seeds
• 1/2 tsp black peppercorns
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp hing (asafoetida)
• Salt to taste
• 1 tsp oil (optional, for roasting)

Instructions:

1. Roasting the Ingredients:
   • Heat a pan over medium heat. Add the sesame seeds, coriander seeds, cumin seeds, and black peppercorns. Roast them until they start to pop and become fragrant. Remove them from the pan and set aside.
   • In the same pan, add the urad dal and chana dal. Roast them until they turn golden brown and have a nutty aroma. Remove them from the pan and set aside.
   • Add a little oil to the pan if necessary and roast the dried red chilies until they become crisp. Be careful not to burn them. Remove from the pan and set aside.
2. Blending:
   • Once all the roasted ingredients have cooled down, combine them in a blender or food processor.
   • Add the grated coconut, turmeric powder, hing, and salt.
   • Blend everything into a coarse or fine powder, depending on your preference.
3. Storing:
   • Transfer the karampodi to an airtight container. Store it in a cool, dry place. It should last for several weeks.

Enjoy your homemade Nalla Karampodi with your favorite South Indian dishes!