Black Lentils(Gram)Powder

Black gram powder
This is another accompaniment for idly/dosa or rice. Usually I prepare powders on the same day though little hectic for me. Today I’ve prepared chutney powder, black gram powder and sambar powder too. Already I’ve posted chutney powder and sambar powder. The black gram powder or nalla karam is prepared with split husked black gram along with Bengal gram, coriander seeds, red chillies, curry leaves and garlic flakes. This is very rich in protein content and tastes amazing. Here I present tasty and flavorsome black gram powder which can be served as an accompaniment to hot steamed rice or idly. Njoy Cooking, Serving n Savoring!
Author: Akshayakumbham
Course:Condiment
Cuisine: Andhra
Serving:10-15
Ingredients:
Husked split black gram: 1 1/2 cups(small)
Bengal gram: Half cup(small)
Coriander seeds: 1 cup(small)
Garlic flakes: 10-15 nos.
Red chillies: 1 cup(15-20 nos.)
Curry leaves: 1 cup(small)
Tamarind: small lemon size
Salt: As required
Oil: few drops for roasting.
Method of preparation:
1. Heat kadai, drizzle 3 or 4 drops of oil and roast the Husked black gram first.
2. Roast till it changes into golden brown colour and transfer it onto a plate.
3. Now roast Bengal gram till it changes colour and transfer onto a plate.
4. Now roast coriander seeds and transfer onto a plate when it changes colour.
5. Roast garlic flakes and transfer onto a plate.
6. Now roast curry leaves till all the moisture evaporates and transfer onto the same plate.
7. Roast red chillies and tamarind too.
8. Transfer them onto a plate. Allow the roasted ingredients to cool down.
9. Take a mixer grinder, put all the roasted ingredients, required amount of salt and grind to a fine powder.
10. Transfer the powder onto a plate and rest for two minutes.
11. Transfer the powder into an air tight jar to retain it’s freshness and fragrance. The shelf life of powder is one month. Serve the powder as an accompaniment to hot steamed rice with melted ghee.
Tip:
Before using curry leaves for roasting, take one bunch of leaves and separate the leaves from stem. Rinse well and air dry for two hours keeping on kitchen towel or newspaper. Use the required quantity of dried Leaves for roasting. The curry leaves I’ve used are from my mini garden.
* Please check my other powders Sambar Powder,Chutney Podi