Karam Petti Koora Podi is apparently a staple in many Andhra households. As I understand each family has a different variation of this powder. This version of the masala powder is from Jaya's mother-in-law. I got a chance to make it when Jaya (My sister) was at our place. This powder can be used to make curries with Turai (Ridge Gourd/Beerakaya), Tindora(Dondakaya), Snake Gourd (Potlakaya), Bottle Gourd (Sorrakaya/Anapakaya) etc. We loved this masala powder in these curries and it sure will find a place in our pantry too.
Chana Dal 1 cup
Urad Dal 1 cup
Dhaniya / Coriander Seeds 1 cup
Menthulu / Fenugreek Seeds 1 Tbsp
Avalu 1 Tbsp
Endu Mirchi / Dry Red Chilli 5-6 (or as needed)
Endu Kharam / Mirchi Powder as needed
Method Of Preparation -
Dry roast each of the ingredients except the Mirchi Powder, separately. Grind into a coarse powder upon cooling.
If making in large quantities, don't forget to add a few pinches of salt to preserve the freshness of the powder. Better still if refrigerated.
Add this powder to curries and enjoy!
Preparation Time 15 min
Makes 3 cups