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Nalla Karam - Andhra Cuisine

posted 2 Nov 2012, 18:50 by Rajmi Arun   [ updated 2 Jan 2015, 22:06 ]
Ingredients:
Red chillies - 1/2 kg
Crystal salt - 1/2 cup
Tamarind - 1 big lemon size
Coriander seeds - 2 1/2 cups
Garlic - 1/4 kg
Black Urad dal - 2 1/2 cups
Cumin seeds - 1/4 cup
Fenugreek seeds - 2 tsp
Asafodeita - 1 inch piece
Turmeric powder - 1/4 cup
Curry leaves - 1 cup
Oil - 1/4 cup

Method:
Spread the red chillies in a plate and leave it in sun for about 5 to 6 hours. In a dry pan fry the fenugreek seeds till it turns golden brown. (Fry it not more than a minute). Fry the black urad dal in a dry pan till it turns pink in colour. Fry the coriander seeds in low flame till it turns slightly brown in colour. Add the cumin seeds just before removing the coriander seeds from the pan.

Fry the chillies in about 5 tbsp of oil till it turns slightly black. Add the asafodeita piece too along with the red chillies. Cut the tamarind into small pieces and add it to the oil and fry it too along with the red chillies.

Peel the garlic and fry it in little oil till it becomes crispy.

Let all the ingredients cool and powder them one by one to a fine powder. Transfer it to an air tight container.

This is a great Andhra style rice mix powder. But it had to be had with atleast 2 to 3 tbsp of ghee lest, one would end up with burnt tongue. This powder is very very hot and spicy.

Can also be had as a side dish for idly and dosa by mixing it with gingely oil.
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