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.
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.