Nalla Karam Podi (Gun Powder - Andhra Style)

          Podi also known as Gunpowder is an essential accompaniment to any South Indian breakfast. They can very easily be made at home with a few basic ingredients available in every kitchen. This yummy podi can be stored in an airtight container for a longer period. 

           So let me share an Hyderabadi / Andhra style podi that I sometimes use as a spread on bread toast / parathas / chapattis with a drizzle of some ghee or melted butter. Make it further interesting by sprinkling it on pizza, burger, hot dog, etc. Choice is yours.

• 1 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 2 tbsp. urad dal (split black gram)
• 8-10 dry red chilies
• 1-2 sprigs curry leaves
• 1/2 cup coriander seeds
• 1 tbsp. sesame seeds
• 5-6 garlic cloves
• 2 tbsp. roasted chana dal
• 1 tsp. tamarind paste
• salt to taste

          Heat oil in a pan and temper with cumin seeds and fenugreek seeds. Sauté for a few seconds. Add rest of the ingredients (except tamarind paste and salt).

           Stir fry for 2-3 minutes on a low flame. Set aside to cool. Then grind along with tamarind paste and salt. 

           Store in airtight container and relish as an accompaniment to idli, dosa, upma or any south Indian breakfast.

Chettinad Masala / Spice Mix

          This is the basic aromatic masala / spice mix to prepare any Chettinad recipes. Known for its hot and spicy dish, they are extremely delicious and can be had with both rice and any Indian flat bread. All the spices mentioned below are first dry roasted and then ground to a fine powder. This is then stored in air tight containers for later use. 

• 2-3 tbsp. coriander seeds
• 8-10 dry red chilies
• 2-3 green cardamoms
• 1" cinnamon
• 5-6 cloves
• 1 tbsp. cumin seeds
• 2 tbsp. fresh grated coconut
• 1 javitri
• 1 tbsp. stone flower
• 2 marathi moggu
• 1 star anise
• 1/4 tsp. fenugreek seeds
• 1/2 tsp. pepper corns
• 1 tbsp. fennel seeds

           Dry roast the coconut first till light brown. Then add rest of the ingredients and saute for a minute on a low flame or till you get a nice aroma coming through. Keep aside to cool. Then grind into a fine powder and store in an air tight container.