Karam Podi

Ingredients:

1. 1 tsps oil/ghee for roasting the dals and spices

2. 1 cup bengal gram dal/senaga pappu

3. 1 cup black gram dal/minappapu

4. 1/2 cup coriander seeds

5. 10 dried red chillies(adjust to suit your spice level)

6. 30 gms dry tamarind remove seeds and fiber

7. 1/2 tsp fenugreek seeds / menthulu

8. 1/2 tsp black pepper / miriyalu

9. 2 tsp curry leaves / 2 remmelu karevepaaku

10. a pinch of asafoetida / Inguva

salt to taste

Procedure:
1 Heat oil in a heavy bottomed vessel and roast the channa dal on low to medium heat for 3-4 mts. Add split gram dal, coriander seeds and dry red chillis to the roasting channa dal and continue to roast, add the remaining spices till the dals release their flavor and turn golden.Add Asafoetida, Remove and cool.
2 Place the cooled dals and spices along with salt in a blender and grind to make a coarse powder.
3 Store in an air tight container and serve with South Indian tiffins like dosas and idlis with a generous helping of ghee or oil.