NALLA KARAM PODI ANDHRA STYLE



NALLA KARAM PODI ANDHRA STYLE

  • 3 tbsp BLACKGRAMDAL/KAALA CHANA
  • 1/2 CUP CORIANDER SEEDS
  • 1 tbsp CHANA DAL
  • 1 tbsp CUMIN/JEERA SEEDS
  • 15 RED CHILIES
  • 1/2 CUP CURRY LEAVES
  • 7 GARLIC PODS
  • TAMARIND LEMON SIZE
  • SALT (PER TASTE)
  • OIL
  • 2 tbsp GHEE
  1.  

    TAKE A PAN AND ADD A HALF A TABLE SPOON OIL AND WARMTH IT ONLOW FLAME AND ADD CUMIN SEEDS,AND SAUTE IT REMOVE IT AFTER BECOMES BROWNISH AND KEEP ASIDE DURING A PLATE.

    NOW ADD A HALF A TABLE SPOON OIL AND WARMTH IT ON LOW FLAME AND ADD CHANA DAL AND ROAST IT AND TAKE AWAYand TO A PLATE AFTER IT TURNS INTO LIGHT BROWNISH.

    NOW ON A SAME PAN ADD HALF A TABLE SPOON OIL AND WARMTH and IT ON A COFFEE FLAME AND ADD KAALA CHANA /BLACK GRAM AND ROAST IT FOR A SHORT TIME AND TAKE AWAY INTO A PLATE.

    ON A SAME PAN ADD HALF A TABLE SPOON AND WARMTH IT ON A COFFEE FLAME AND ADD RED CHILLIES AND ROAST IT UNTIL IT BECOMES A DARK COLOUR AND TRANSFER INTO A PLATE.

    NOW ON A SAME PAN ADD HALF TABLE SPOON OIL AND WARMTH IT ON A COFFEE FLAME AND ADD CORIANDER SEEDS/DHANIA SEEDS AND ROAST IT FOR A SHORT TIME UNTIL THE COLOR CHANGES INTO DARK BROWNISH AND TRANSFER INTO A PLATE.

    ON A SAME PAN ADD HALF TABLE SPOON OIL AND ADD CURRY LEAVES AND SAUTE IT DURING A LOW FLAME FOR A SHORT TIME AND TAKE IT INTO A PLATE.

    NOW ON A SAME PAN ADD HALF TABLE SPOON OIL AND ADD TAMARIND AND ROAST IT FOR A SHORT TIME AND KEEP IT ASIDE.

    FINALLY AFTER FEW MINUTES GRIND ALL OFF IT DURING A GRINDER FOR A SHORT TIME (DO NOT GRIND TOO MUCH)

    NOW ADD GARLIC AND SALT AND AGAIN GRIND IT FOR A SHORT TIME AND MAKE IT A POWDER.

    NOW TAKE A PAN AND ADD GHEE AND WARMTH IT ON LOW FLAME AND ROAST THE GRINDED POWDER FOR A MOMENT AND SWITCH OFF THE FLAME AND TRANSFER IN TO A BOWL AND CANOPY IT .

    YOU CAN SERVE WITH HOT BOILED RICE OR IDLI.

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