Dhaniyala Chenaga pappu Karam podi -- Aromatic Coriander seeds and Bengal Gram spice powder

I can proudly declare my mom makes the second best Dhaniyala Karvepaku karam aka Coriander seeds spice powder after my grandma( moms mom). Mom always makes sure a big packet of this aromatic spice blend to be first in my list of moms homemade goodies from India. Thanks Mom, you are the best!!

Adding curry leaves adds another layer of flavor and aroma to the already mystic divine spice powder.. The nuttiness and the crunch from chana dal and urad dal makes this spice powder compliment well with the soft Idlies. Here's how mom actually makes it .

You need:

• 1 cup chana dal / pachi senaga pappu / bengal gram
  
• 1/2 cup urad dal / minapappu
  
• 1/2 cup coriander seeds / dhaniyalu
  
• 1/4 cumin seeds / jeelakarra
  
• 8-10 dry red chillies / endu mirapakayalu( adjust to your taste )
  
• marble sized tamarind / chintapandu
  
• 20 curry leaves / karvepaku
  
• 2-3 small garlic cloves with peel
  
• 1 tbsp oil
• 
  

How to:

• In a pan heat oil and chana dal, urad dal, coriander seeds, jeera and red chillies
  
• Once the aroma of the coriander seeds starts to fill up the room and pulses/dals ( chana dal and urad dal ) are turned into golden brown add tamarind, garlic cloves and curry leaves.
• Fry for 30 sec and remove from heat
• Once the spice mixture is cooled, run the roasted spices in a blender( It can be little coarse ) along with salt.

Voila simple spicy aromatic coriander spice powder is ready minutes. this can be stored for up to a month in an air tight jar( store it in the refrigerator for even longer life ). Serve this spice powder along with Idlis, Dosas or even with plain steaming ghee rice. My grandma asks us to at least have first one mudda(bite) with rice, ghee and this spice powder as it aids in digestion and wakes up the taste buds.

This aromatic nutty spice powder is on its way to:

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