Karam Podi: (Spicy Dry Chutney)

Serves - 2

Time Taken: 20 mins (approximately)

Ingredients:

• 1 1/2 tsps oil/ghee for roasting the dals and spices
• 1 cup bengal gram dal/chenaga pappu
• 1/4 cup black gram dal/minappapu
• A little less than 1/2 cup coriander seeds
• 10 dried red chillies, tear into two and de-seed (adjust to suit your spice level)
• 8 garlic cloves
• Add salt to suit your taste. 

Method

• Drizzle oil in a heavy bottomed vessel and roast the channa dal on low to medium heat for 3-4 mts.
• Add split gram dal, coriander seeds and dry red chillis to the roasting channa dal and continue to roast till the dals release their flavor and turn golden in colour. Remove and keep aside to cool.
• Place the cooled dals and spices along with the salt in a blender and grind to make a coarse powder.
• Add the garlic towards the end and grind for a few seconds.
• Store in an air tight container and serve with hot plain steamed rice, dosas , idlies or ragi sangati with a generous helping of ghee