This Tangy karam powder is prepared with coriander leaves and red chillies with little lime juice.Can be served with idlis / Rawa upma /kichidi along with little desi ghee.
Ingredients:
Red chillies – 6,
Dhania powder – 1 Tablesp,
Jeera – 1 Tsp,
Salt,
Channa dal – 1 Tablesp,
Chopped coriander leaves – 5 Tablesp,
Juice from 1/2 lime,
Peeled garlic cloves – 6,
Oil – 1 Tablesp,
Method:
1).Dry fry channa dal,dhania,jeera,garlic cloves in that order and fry chillies separately with few drops of oil.keep them aside.
2).Heat remaining oil and fry the chopped coriander leaves under low heat till they become dry with out any moisture.
3).First grind the dhania mix along with salt to a course powder ,Add fried coriander, lime juice ,and powder again.
4).Remove and preserve it in a clean glass bottle.Keeps good for 2 to 3 days and one week if kept in fridge.