Andhra Karam Podi

1. 1
   prep

   Measure and ready the ingredients.

   Wipe the garlic dry, peel the cloves, and remove the stems from the dried red chilies so everything is ready for roasting.

2. 2
   roast · ~6 min

   Roast the lentils and cumin.

   1.Heat a heavy pan over low to medium heat.

   2.Add chana dal and urad dal and roast, stirring often, until fragrant and lightly golden (4-5 min).

   3.Add cumin seeds and roast for 30 seconds more.

   4.Transfer everything to a plate and let it cool.

   TIPKeep the heat moderate so the dals roast evenly and do not turn bitter.
3. 3
   roast · ~2 min

   Roast the dried red chilies.

   In the same pan, dry roast the dried red chilies for 1 to 2 minutes until crisp and slightly darker. Turn them often and switch off the heat as soon as they smell toasty.

   TIPOpen a window or run the exhaust fan while roasting chilies.
4. 4
   rest · ~10 min

   Cool the roasted ingredients completely.

5. 5
   mix · ~2 min

   Grind the podi.

   1.Add the roasted chana dal, urad dal, cumin seeds, and dried red chilies to a mixer jar.

   2.Pulse to a coarse powder first.

   3.Add garlic and salt.

   4.Pulse again until you get a slightly coarse, even podi.

   TIPDo not over-grind into a fine paste; karam podi tastes best with a little texture.
6. 6
   assemble

   Store the karam podi.

   Cool the powder fully if still warm, then spoon it into a clean, dry jar. Use as needed with hot rice, idli, or dosa.

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