Rayalaseema Special Chitlam Podi

Breakfast Recipes | vegetarian

  • Prep Time 1 Mins
  • Cook Time 15 Mins
  • Servings 25


  • 1/4 cup Black gram
  • 1/4 cup Raw Bengal Gram
  • 1/4 cup Red Gram
  • Tamarind - Gooseberry sized
  • 20 - 30 Red Chillies
  • 1 tbsp Pepper
  • 1 tbsp Cumin
  • Salt - As per taste
  • Garlic - Optional
  • Asafoetida, Jaggery - Optional


  1. Fry all the three Pulses, one after the other slowly on a very low flame till you get a good aroma. Then only all the grams will be fried from inside. Spread the fried Grams on a plate and allow to cool completely .
  2. Fry the Red Chillies also on a low flame and keep for cooling on a separate plate.
  3. Now fry Pepper and Cumin till the Cumin Seeds splutter. Add them into the fried Grams mixture.
  4. Fry Tamarind also for at least 30 seconds.
  5. Grind the Roasted Red Chillies, Salt and Tamarind into a fine powder.
  6. Then add the roasted and Cooled Pulses, Pepper, Cumin into a fine powder.
  7. Add Garlic only if you like it. Add it after the powder is ground properly and stir it once again so that it mixes well into the powder.
  8. This powder remains fresh for at least two months if you store it in an airtight container.