Mango Karam Podi

Mango Karam Podi - Plattershare - Recipes, food stories and food lovers

About Mango Karam Podi

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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Recipe Time & More

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Recipe TasteSourSpicyTangy
Servings - 50


  • ¾ cup Chana Dal bengal
  • ½ cup Urad Dal split black
  • 2 tbsp Dry Mango Powder or amchur dry amchur
  • 4 tbsp Coriander Seeds
  • 1 tbsp Cumin Seed
  • 12 Red Chillies dry
  • 8 cloves Garlic
  • 1-2 tsp Salt or as per taste
  • 2 tbsp Oil


  • 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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Lubna karim
Lubna karim

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