Idli, Egg Fry and Andhra Karam Podi

Ingredients

• 4 pcs Large Eggs
• 2 tbsp Vegetable Oil (Or any neutral oil like sunflower or canola)
• 0.5 tsp Mustard Seeds
• 1 sprig Curry Leaves (About 10-12 leaves)
• 1 medium Onion (Finely chopped)
• 1 tsp Ginger Garlic Paste
• 0.25 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Coriander Powder
• 0.5 tsp Black Pepper Powder (Freshly ground is recommended)
• 0.75 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place the eggs in a saucepan and cover them with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes.
   • Drain the hot water and immediately run cold water over the eggs or place them in an ice bath to stop the cooking process.
   • Once cool enough to handle, carefully peel the eggs and slice them in half lengthwise. Set aside.
2. 2

   Prepare the Masala Base

   • Heat oil in a wide, non-stick pan or skillet over medium heat.
   • Add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
   • Add the curry leaves and sauté for a few seconds until they become fragrant and crisp.
   • Add the finely chopped onion and cook, stirring occasionally, until it turns soft and golden brown, about 5-6 minutes.
3. 3

   Sauté the Spices

   • Add the ginger-garlic paste to the pan and sauté for about 1 minute until the raw aroma disappears.

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.