Whatever tiffin it is , weather dosa, iddli, upma, or vada we like to eat along with chutney and karapoddi. If you have no time to make chutney you can manage with karapoddi. So better always store some varieties. There are different types of karapoddies. One among them is Nalla Karam. We can store it for 3 to 4 months. But I prefer it for less than 2 months as its taste and flavor slowly looses.
Have a spoon of powder in the plate along with dosa or any tiffin. For better taste add 1/2tsp of melted ghee to the powder in the plate and eat.
You can eat along with hot rice and ghee also. You can eat along curd rice also.
Ingredients:
- dry red chillies 20 -30
- coriander seeds 3tsp
- urad dal 2tsp
- bengal gram 2tsp
- jeera 1/2tsp
- curry leaves 10
- tamarind 2 marbles size (approx)
- salt
- garlic 10cloves(opt)
- oil 2tsp
Procedure:
-heat a frying pan with oil. Fry the chillies on medium heat till they turns nearly black with continues stirring. Remove them into a plate.
- In the left over oil fry bengal gram. when its colour slightly changes add urad dal. When its colour also slightly changes add coriander seeds. Then add jeera and a little while add curry leaves. When all ingredients fry a nice aroma comes . Turn off the flame.
-When they are little warm along with fried chiilies grind them into half crush. Now add garlic cloves and a marble size tamarind and 2tsp of salt and grind again.
- We dont prefer fine powder. So taste it and if you feel grind more.
- As per your taste add more tamarind and more salt.
-But at this time it must be little hot and sour as after 3 or 4 days their levels come down and salt taste come out. So add less salt. If necessary you can add after 3 or 4 days.
Tips:
- dont use tender curry leaves
- dont remove the individual skin of garlic cloves. You can change the count of garlic cloves as per your taste.
- after finishing grinding just add 1/4 tsp of salt and mix. Dont grind.
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