Feel the Hotness with Kaaram Podi

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Kaaram Podi (somewhat) translates to ‘Spicy Powder’ in Telugu but it specifically refers to the ‘podi’ made from dried chillies. Usually, podis are added as a dry savory component to your dish, such as rice, dosa, or idli, often with some butter. This recipe uses peanuts to infuse the flavors of the spices. And, it’s mouthwateringly delicious! After you make this, you’re gonna feel like sprinkling it over everything, and I mean, e-ve-ry-thing! I even put it over some ice-cream, yo! (yeah, don’t do that). Anyway, let’s make some and have a podi, podi, PODI! {Comment below if you got that reference}

Apologies for the poor picture quality. Gonna get better at it soon.

1 cup of Dried Red Chilis
½ cup of Coriander Seeds
½ cup of Peanuts, roasted and peeled
Few stalks of Curry leaves
3-4 Garlic Cloves
½ tsp Salt

Equipment Needed

1 Grinder/Blender
1 Non-Stick Pan
1 Stove Burner
1 Spatula (preferably, Wood)
1 Spoon
1 Airtight Jar, washed and dried
3 Bowls

Pull apart the dried red chilis with your fingers to separate out the seeds from the rest of the chilis. We are going to roast them separately so we need the seeds and the peeled bits too. Don’t forget to wash your hands after you do this, by the way.

Remove the leaves from the curry leaf stalks.

Roast the chili seeds on a pan for about a minute or until you get a strong aroma of chillis and your eyes might start watering. Keep it aside in a bowl. If you can’t take the heat, it might be a good idea to reduce amount of seeds you’re going to use in this step.

In the same pan, now roast the rest of the peeled dried red chilis. Set it aside.

Do the same thing for the coriander seeds and roast them on the pan for about a minute or two.

Roast the other ingredients separately -- curry leaves, peanuts, and the garlic cloves -- and add them into the bowl. If you’re already worrying about how hot this is going to be, add a few more roasted garlic cloves to the recipe to cut some of that heat on your tongue.

Add all of the roasted ingredients into the grinder or blender and powder them up. Add salt to taste, about half a teaspoon of salt.

Pour the podi into an airtight jar. This makes about 100g of kaaram podi and can be stored in an airtight container for about a year in a cool and dark place.

You’re all set and yes, it’s yum! Yenjai!

Make this South Indian spice powder mixture and get ‘curried’ away! #StopWithThePunsAlready