Andhra Pradesh

Nalla karam

Name: Nalla karam
Total time: 25 min
Yield: 10 servings
Cuisine: Andhra
Ingredients: 1/2 cup coriander seeds; 15 to 18 Guntur chillies dried red chilli; 1 tbsp urad dal (split black gram); 1 tbsp chana dal (split chickpeas); 1 tbsp cumin seeds; a small piece seedless tamarind; 6 cloves garlic; 1 tsp cooking oil (vegetable oil); 1 1/2 tsp salt

Dark roasted coriander, chilli and tamarind. Idli's loudest, most loyal friend.

25 minTime

2 gProtein each

hotSpice

The black chilli powder3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

46kcal

2 gprotein

3 gfibre

25minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Coriander seeds½ cup

Dried red chilli15 to 18 Guntur chillies

Urad dal (split black gram)1 tbsp

Chana dal (split chickpeas)1 tbsp

Cumin seeds1 tbsp

Tamarinda small piece, seedless

Garlic6 cloves

Cooking oil (vegetable oil)1 tsp

Salt1½ tsp

Method

5 steps

1Heat the oil and roast the urad dal and chana dal on low heat until golden. Tip out.
2Roast the coriander seeds on low heat, stirring, until a few shades darker. Add the cumin for the last minute.
3Roast the chillies until crisp, then warm the tamarind in the hot pan for a minute to dry it out.
4Cool completely. Grind the chillies, tamarind and salt first, then add the dals, coriander and cumin and grind to a coarse powder. Add the garlic last and pulse a few times.
5Store in an airtight jar and use within two to three weeks. Serve with idli, dosa or hot rice and ghee.

Serve it like this

Serve a spoon on the side of a plate of idli with a little ghee poured into a well in the middle.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Nalla karam

Make it your way

Ingredients

Method

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