Crunchy Kanda Karam Podi Recipe | Kanda Karam Podi | Kara Podi Recipes
Crunchy Kanda Karam Podi Recipe Kanda Karam Podi is a traditional homemade spice powder that is an absolute favourite in our family. This crispy, spicy podi blends well with hot idlis, dosas, or even ghee rice, making it a versatile side dish. The best part is its delightful crunch, which enhances any dish it accompanies. Additionally, it can be sprinkled over potato fries, banana fries, or any other fried recipes for an extra burst of flavour.
Enjoy this crispy and spicy homemade Kanda Karam Podi, a delightful addition to your everyday meals!
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Tips
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Always smear your hands with oil before handling yam to avoid itchiness.
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Scrape the yam deeply and grate it well to remove all traces of mud.
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Frying the yam until crispy is essential for longer shelf life.
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Since this podi is roasted in oil, it can be preserved for up to a month in an airtight container.
Variations:
- You can modify the recipe by adding coconut powder, roasted chana dal, or increasing sesame powder. Adding jaggery enhances the flavor, but it can be skipped based on preference.
Crunchy Kanda Karam Podi Recipe | Kanda Karam Podi | Kara Podi Recipes - Recipe Video
Crunchy Kanda Karam Podi Recipe | Kanda Karam Podi | Kara Podi Recipes
Prep Time 10 mins- Cook Time 20 mins
- Total Time 30 mins
Servings 10
Ingredients
- 350 gms Yam
- 3-4 tbsp Oil (for frying yam)
- 2 tbsp Oil (for roasting other ingredients)
- 3 tbsp Peanuts
- 1 tbsp Chana Dal
- 8-10 Dry Red Chillies
- 12-15 Garlic Pods
- 1/2 tbsp Coriander Seeds
- 1/2 tsp Black Pepper
- 1 tbsp Sesame Seeds
- Salt (to taste)
- 1/2 tbsp Jaggery (optional)
- Small Gooseberry-sized Tamarind
Instructions
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Prepare the Yam:
1). Smear your hands with oil to prevent itching, then deeply scrape the yam skin and finely grate it.
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Fry the Yam:
1). Heat 3-4 tbsp oil in a pan, add the grated yam, and fry on medium flame, stirring occasionally, for about 15 minutes until crispy and golden brown, then transfer to a plate to cool.
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Roast the Ingredients:
1). Heat 2 tbsp oil in a pan. Add peanuts and roast them until golden and crisp, then transfer to a plate. In the same pan, add chana dal, dry red chillies, garlic pods, coriander seeds, and black pepper. Sauté until the dal changes colour to golden brown.
2). Add sesame seeds and allow them to splutter. Add salt and sauté for 30 seconds.Transfer all ingredients to a plate and allow them to cool.
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Grinding the Podi:
1). Once cooled, add all the roasted ingredients into a mixer grinder. Add jaggery (if using) and tamarind. Grind into a fine powder and transfer to a plate.
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Final Mixing:
1). Add the crispy fried yam to the powder. Squeeze and mix well to ensure even blending.
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Storage:
1). Store the Kanda Karam Podi in an airtight jar. It stays fresh for 15-20 days.
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Serving Suggestions:
1). Sprinkle over hot idlis, dosas, or mix with ghee rice.
2). Use as a seasoning for potato fries, banana fries, or other fried snacks.
3). Serve with warm rice and a dollop of ghee for an authentic Andhra-style meal.
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