The Andhra style Dosa podi is full of flavor, it is simple to make and has a punch from the red chilies and the garlic. Andhra and Telangana Cuisine boosts of some awesome spices and there are some awesome powders they make with a mix and match of these spices.
There are lots and lots of powders with personalised combinations! While the e usage of red chilies is more in the Andhra side usage of Sesame seeds or even groundnut is more in the Telangana Side. I love both the cuisines and can just live off my life on eating podi's and chutneys!
I have shared a Dosa podi / Gun Powder which is a popular version from Tamil Nadu, it is my MIL's own recipe! This one i am going to share is spicy and leaves a nice punch after you lick it off your plate!! (literally, licking worthy!)
You can serve this Podi with Steamed rice or with Idli / Dosa... It will sure be a hit! I learnt this recipe from my Aunt who is a spice lover! and s there is an extra hint of hotness to this powder, you can reduce the amount of red chillies. The reason she made it was because my Good friend Rashmi gave me some super fresh Curry leaves from her Kitchen garden and we wanted to make best use of these beauties!
What do you need to make the Kharappodi?
- Bengal Gram / Senaga pappu - 1 cup
- Split Black gram (skinned ) Minappapu - 2 TSp
- Cumin Seeds / Jeelakarra - 1 Tsp
- Mustard Seeds / Avalu - 1/2 Tsp
- Asafoetida powder / Inguva - a big pinch
- Coriander seeds / Dhaniyalu - 1/2 a cup
- Curry leaves / Karivepaku - lots
- Dry red chillies / Endu mirchi - as per
- Garlic - about 10- 15 cloves.
- Tamarind
- Oil
- Turmeric powder
- Salt
How to make the kharapodi?
Step 1: Wash and dry the curry leaves.
Step 2: Start with shallow frying the Bengal gram in some oil. There is no need to drown the grains but a little generous amount of oil.
Step 3: Add these ingredients one by one; the split and skinned black gram, mustard seeds cumin and fry all these till they turn golden. Keep them aside to cool down
Step 4: In the same deep pan add the Red Chillies , Asafoetida and a big piece of tamarind.
Step 5: Lets get any trace of water off from the beautiful and fresh Curry leaves. Just roast them in the same pan, add enough salt and a pinch of turmeric powder.
Step 6: Is to roast the coriander seeds and keep them aside.
Step 7: Once all the ingredients cool down, grind them to a coarse powder! all set, serve it with Idli or dosa or with some hot steamed rice!!
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