Idli, Palli Pachadi and Andhra Karam Podi

Ingredients

• 1 cup Raw Peanuts
• 1 inch ball Tamarind (Seedless)
• 5 piece Green Chilies (Adjust to your spice preference)
• 4 piece Garlic Cloves
• 0.75 tsp Salt (Or to taste)
• 0.25 cup Water (As needed for grinding)
• 2 tbsp Sesame Oil (For tempering)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Urad Dal
• 2 piece Dried Red Chilies (Broken into halves)
• 10 piece Curry Leaves
• 0.25 tsp Hing

Instructions

1. 1

   In a heavy-bottomed pan, dry roast the raw peanuts on low-medium heat for 7-8 minutes, stirring continuously. Roast until they become fragrant, develop small brown spots, and the skins start to blister. Transfer to a plate and let them cool completely. Once cooled, rub the peanuts between your palms to remove the skins. Discard the skins.

2. 2

   While the peanuts cool, soak the tamarind ball in 1/4 cup of hot water for about 10 minutes. Squeeze the tamarind well to extract a thick pulp. Strain the pulp to remove any fibers and set aside.

3. 3

   In a blender or mixie jar, add the roasted and skinned peanuts, green chilies, garlic cloves, tamarind pulp, and salt. Grind into a coarse paste without adding any water first. Then, add water 1 tablespoon at a time and grind again until you achieve a thick, slightly coarse chutney. Transfer the chutney to a serving bowl.

4. 4

   Prepare the tempering (tadka). Heat sesame oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds. Immediately add the urad dal and fry until it turns light golden brown (about 30-40 seconds).

5. 5

   Add the broken dried red chilies, curry leaves, and hing to the pan. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic. Be careful not to burn the spices. Immediately pour this hot tempering over the ground chutney.

6. 6

   Mix the tempering into the chutney thoroughly. Let it rest for 5 minutes for the flavors to meld. Serve the Palli Pachadi with hot idlis, dosas, uttapam, or steamed rice.

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.