Mango Karam Podi
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Whenever raw mangoes are in season, my mom makes this aromatic, spicy and tangy ‘mango karam podi/kairi ki podi what we call this at home. This is very simple to make podi and can be easily made if you have got amchur/dry mango powder at home.
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Ingredients
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Instructions
- In a skillet, on low flame dry roast Bengal gram and urad dal separately until they turn nice red in color. Take care not to burn.
- Take onto a plate and set aside to cool. In the same skillet, add coriander and cumin seeds. Toss until they start to change color and nice aroma starts to release.
- Transfer onto a plate to cool. Again in the same skillet, add oil and when it heats up add dry red chillies and fry until they turn dark.
- Remove onto a kitchen plate and leave it to cool. Upon cooling add roasted Bengal gram and black gram to coarse. Add roasted coriander seeds and cumin seeds and grind again.
- Pulse by adding fried red chilies. Now add dry mango powder, salt and garlic cloves. Grind until coarse and check for salt. If required add and pulse for a second and remove into a clean and dry air tight container.
- Serve by adding little warm melted ghee on plate with idli/dosa/pungulu/paniyaram. I served this with ‘Gunta Pungulu’ and every love at home just loved it.
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