Thursday, July 20, 2006

Black Chilly Powder / Nalla Karam (Telugu)

Rural folk take this with the first meal after a bout of fever. It improves appetite. It goes well with hot steamed rice, and snacks. Ghee/ butter needs to be added lest tongue should be on fire.
1 kg dry red chillies
1 kg crystal salt
250 gms Tamarind
250 gms coriander seeds ( Dhania)
500 gms garlic
250 gms polished black gram
5 tsp Jeera
2 tsp fenugreek seeds ( Menthulu)
5 tsp turmeric powder

Dry the dried red chillies for a day ( 5 to 6 hours) in the Sun. Drying in the Sun is essential as it takes out the moisture and grinding to powder becomes easy.
Fry the dried chillies in 7 to 10 tsp oil till they turn slightly blackish. While the chillies are being fired, tamarind too can be peeled to small thin pieces and fried lightly along with chillies. Powder the chillies.
Fry three handfuls of curry leaves. Powder them.
Fry the coriander seeds on a low heat with in a dry pan for a few minutes. Add jeera a minute before you switch off the heat. After they cool, powder them.
Fry the polished black gram in a dry pan till the aroma reaches your nose. Powder them.
Fry the fenugreek seeds in a dry pan lightly and powder them.
Powder the crystal salt.
Grind the garlic to paste.
Grind the tamarind to powder.

Mix all the pastes and powders well adding the turmeric powder.
A La, you have on hand mouth-watering powder. Transfer the powder to glass / plastic jar.


balaji said...

already my mouth is watering.

hell of hopes, i think i should steal some nallakaram from you house than go about making it.

eating is fun, making probably not. at least for me. some exceptions, some times ;)

Ramana said...

I sure will share some when i make it next time.

maverick said...


i guess you need to give some indian/telugu names along with 'polished blackgram' - what the heck?

and seek some help of some of the software engineers to give a calculator to convert it to higher or lower quantities - in proportion though.


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