Ulavala Karam Podi | Andhra Style Horse Gram Spice Powder for Rice, Idli and Dosa
Andhra Style Ulavala Karam Podi Ulavala Karam Podi is a traditional Andhra spice powder made with roasted horse gram (ulavalu), lentils, dry red chillies, garlic and a little tamarind. It is nutty, spicy and slightly tangy, with a lovely garlicky aroma.
This horse gram podi is widely eaten across Andhra Pradesh and Tamil Nadu, and it is one of those homemade podis every South Indian kitchen loves to keep ready. Mix it with hot rice and a spoon of ghee for a simple, comforting meal, or serve it with hot ghee idli, dosa or upma. The secret to its taste is slow roasting on low flame and grinding it to a coarse powder.
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Tips
Roast the horse gram only on low flame:
Ulavalu must be roasted slowly on low flame until they splutter. This brings out their nutty flavour without burning them.
Grind to a coarse powder:
This podi should be semi-coarse, not a fine powder. The coarse texture is what makes it taste best with rice and ghee.
Add a little jaggery if you like:
A tiny portion of jaggery enhances the taste and balances the spice and tang. This is purely optional.
Cool everything before grinding:
Let the roasted ingredients cool completely so the podi stays dry and keeps its texture.
Use it beyond rice and idli:
Sprinkle this karam podi over aloo fry or bhindi fry at the end of cooking to boost their taste and flavour.
Ulavala Karam Podi | Andhra Style Horse Gram Spice Powder for Rice, Idli and Dosa - Recipe Video
Ulavala Karam Podi | Andhra Style Horse Gram Spice Powder for Rice, Idli and Dosa
Ingredients
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For roasting the lentils
- 1/3 cup horse gram (ulavalu)
- 3 tbsp urad dal
- 3 tbsp chana dal
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For the spices
- 1 tbsp coriander seeds
- 1 tbsp cumin
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For the chili and garlic
- 12-15 dry red chilies
- 15 garlic pods
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For grinding
- Gooseberry size ball of tamarind
- Salt
- A tiny portion of jaggery (optional)
Instructions
- Add 1/3 cup horse gram to a pan and roast only on low flame until it splutters. Add 3 tbsp urad dal and 3 tbsp chana dal. Roast until they change colour.
- Add 1 tbsp coriander seeds and 1 tbsp cumin. Roast well, then let it cool.
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Add 12-15 dry red chilies and 15 garlic pods. Roast well, only on low flame. Transfer everything to a plate and let it cool completely.
- Add the roasted ingredients to a mixer jar along with a gooseberry size ball of tamarind and salt. Add a little jaggery now if you are using it. Grind to a semi-coarse powder.
- Your Ulavala Karam Podi is ready. Enjoy this Andhra horse gram podi with hot rice and ghee, or with hot ghee idli, dosa or upma.
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