Idli Karam Powder
Give your idli, dosa, upma, or hot rice a fiery and flavorful touch with this authentic Andhra-style Idli Karam Powder. Also known as Idli Podi or Gunpowder, this homemade podi is a perfect blend of dals, spices, garlic, and tamarind, making every bite irresistible.
Ingredients for Idli Karam Powder
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Dry Red Chilies – 12 to 15 (spice can be adjusted)
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Chana Dal (Bengal Gram) – 3 tbsp
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Urad Dal – 3 tbsp
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Coriander Seeds – 2 tbsp
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Cumin Seeds – 1 tsp
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Curry Leaves – 1 sprig (sun-dried or roasted)
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Tamarind – small lemon-sized piece (lightly roasted)
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Garlic – 6 to 8 pods (with skin, optional for flavor)
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Salt – to taste
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Oil – 1 tsp (for roasting)
Preparation Method
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Roast the Lentils
Heat 1 tsp oil in a pan. Add chana dal and urad dal. Roast until golden brown and aromatic. Remove and keep aside. -
Roast the Spices
In the same pan, roast coriander seeds, cumin seeds, curry leaves, and tamarind until slightly crisp. Keep aside. -
Roast the Chilies
Dry roast the red chilies separately until crisp and smoky. -
Cool and Grind
Let all roasted ingredients cool completely. Grind them along with garlic and salt into a slightly coarse powder. -
Store for Freshness
Transfer the podi into an airtight glass jar. Stays fresh for 1–2 months.
How to Serve Idli Karam Powder
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Mix 2 teaspoons of podi with hot ghee or sesame oil and enjoy with idli, dosa, upma, or steamed rice.
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Can also be sprinkled over curries or used as a spicy rice mix powder.
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Adds a spicy, tangy, nutty, and aromatic flavor to any South Indian meal.
Why Make Homemade Idli Podi?
✅ Authentic Andhra-style flavor
✅ No preservatives – 100% pure & fresh
✅ Versatile podi – perfect with idli, dosa, rice & tiffins
✅ Stays fresh for weeks when stored properly
