Kaara podi is a lentil and spice mix which, mixed in with some ghee, serves as an accompaniment to idli-dosa but is also often sprinkled on any variety of upma, dalia, poha etc to add a spicy zing to it. This is a staple on our dining table, almost an equal to salt and pepper. Every family has a version of it that’s evolved over time. Our version is the following.

Ingredients

• Split chickpea (Chana dal) – 1 cup
• Split and skinned black gram (Split urad dal) – 1/2 cup
• Coriander (Dhania) seeds – 1/4 cup
• Groundnuts – 1/4 cup
• Cumin – 1 tsp
• Mustard seeds – 1 tsp
• Flax seeds – 1/4 cup (Optional)
• Whole Red Chillies – 25
• Curry Leaves – a fistful
• Garlic pods (peeled unevenly for more flavour) – 10-12
• Oil (I use filtered groundnut) – 2 tbsp
• Tamarind – 25 gms
• Salt Crystals – 2 tsp or per taste

Method

Heat the oil in a heavy bottomed kadhai (wok). Add in the chana dal and ground nuts because they take longer to roast. After stirring this mix for 3-4 minutes on a medium flame, add in all the other ingredients and roast until the dals have turned a rich, reddish brown colour. Add in the curry leaves, garlic pods, red chillies, tamarind and salt at the end. Give it all a nice stir and turn off the heat. Let it all sit there till it cools down. Take a few deep breaths to enjoy the lovely aroma that’s sure to pervade your kitchen at this point 🙂

Grind in a blender to the consistency you like (we like it slightly grainy) and store in an air tight container.

Quick Tips

Grind the pods of garlic first so it’s easier to powder them before blending in all the other ingredients.

We use the Guntur Chilli – here’s a good classification of the different varieties of Indian Red Chilli.