Idli, Andhra Karam Podi and Ghee

Ingredients

• 0.5 cup chana dal
• 0.5 cup urad dal (whole or split)
• 0.25 cup coriander seeds
• 2 tbsp cumin seeds
• 20 pcs dried red chilies (Guntur or Byadgi variety recommended)
• 12 pcs garlic (large cloves, with skin on)
• 10 g tamarind (seedless, about a small lime-sized ball)
• 0.25 cup curry leaves (fresh)
• 1 tsp vegetable oil
• 0.25 tsp hing (Use gluten-free hing if needed)
• 1.5 tsp salt

Instructions

1. 1

   Heat a heavy-bottomed pan or kadai over low-medium heat. Add the chana dal and dry roast, stirring continuously for 4-5 minutes until it turns light golden and aromatic. Add the urad dal and continue roasting both dals for another 3-4 minutes until they are evenly golden brown. Transfer to a large plate to cool.

2. 2

   In the same pan, add the coriander seeds and cumin seeds. Roast for 1-2 minutes until they become fragrant and slightly darker. Add the dried red chilies and roast for another minute until they puff up slightly and become crisp. Do not let them burn. Add the curry leaves and roast until they are completely crisp and crumble easily. Transfer all roasted spices to the same plate with the lentils.

3. 3

   Add 1 tsp of oil to the pan. Add the garlic cloves (with skin) and sauté on low heat for 2-3 minutes until they are lightly browned and fragrant. The skin will get slightly blistered. Turn off the heat and add them to the plate with the other ingredients.

4. 4

   Let all the roasted ingredients cool down completely to room temperature. This is crucial for a non-sticky powder. Transfer the cooled mixture to a powerful blender or spice grinder. Add the tamarind, salt, and hing. Grind in short pulses to a coarse powder. Avoid grinding continuously as it can release oils and make the podi clump together.

5. 5

   Transfer the ground karam podi to a plate and let it cool for another 10-15 minutes to release any heat from grinding. Store in a clean, dry, airtight glass jar. It stays fresh for up to a month at room temperature.

Ingredients

• 1 lb Unsalted Butter (High-quality, grass-fed butter will yield the most flavorful and nutritious ghee.)

Instructions

1. 1

   Melt the Butter

   • Cut the unsalted butter into 1-inch cubes to ensure even melting.
   • Place the butter cubes in a heavy-bottomed, medium-sized saucepan or pot.
   • Heat the pot over medium-low heat. Allow the butter to melt completely without stirring, which should take about 5-7 minutes.
2. 2

   Simmer and Clarify

   • Once melted, increase the heat slightly to a medium-low simmer. The butter will go through several stages.
   • First, it will come to a boil and a layer of white foam (milk solids) will form on top. Let it simmer gently.
   • After 10-15 minutes, the foam will start to thin, the bubbling will become finer, and the liquid will turn more transparent.
   • Continue simmering. The milk solids will begin to sink to the bottom and turn a golden-brown color. The bubbling will become very quiet, and the liquid will be clear and golden. This process takes about 10 more minutes.
   • The key indicator that the ghee is ready is a distinct nutty, popcorn-like aroma. Be very watchful at this stage to prevent the solids from burning.
3. 3

   Strain the Ghee

   • Immediately remove the pot from the heat once the milk solids are golden brown and the aroma is nutty.
   • Let the ghee cool in the pot for about 5-10 minutes to reduce the risk of burns.
   • Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a clean, completely dry, heatproof glass jar.
   • Carefully and slowly pour the hot ghee through the cheesecloth-lined sieve, leaving the browned milk solids behind in the pot.
4. 4

   Cool and Store

   • Allow the strained ghee to cool completely to room temperature in the jar, uncovered. As it cools, it will solidify and become opaque.
   • Once fully cooled and solidified, seal the jar with an airtight lid.
   • Store the ghee in a cool, dark pantry for up to 3 months, or in the refrigerator for up to a year.