{"id":153,"date":"2005-11-11T16:56:46","date_gmt":"2005-11-11T20:56:46","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/?p=153"},"modified":"2009-04-16T06:55:24","modified_gmt":"2009-04-16T11:55:24","slug":"idly-kaaram-podi","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2005\/11\/11\/idly-kaaram-podi\/","title":{"rendered":"Idly Kaaram Podi"},"content":{"rendered":"<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/idlikaaram\/idlikaarampodi3.jpg\" class=\"noborder\" alt=\"Idli Kaaram - Made of Roased  and Powdered -urad dal, chana dal, Red Chilli, black pepper seeds, cumin, coriander seeds, mustard seeds, fenugreek seeds and tamarind, \" \/><\/center><\/p>\n<p><center><font size=\"-2\" font face=\"verdana\"><strong>Recipe:<\/strong><br \/>\n&frac12; cup Urad dal (<i>Minapa pappu<\/i>)<br \/>\n&frac12; cup Chana dal (<em>Sanaga pappu<\/em>)<br \/>\n6 dried red chillies<br \/>\n6 black pepper<br \/>\n1 teaspoon of each &#8211; cumin, coriander seeds, mustard seeds<br \/>\n&frac12; teaspoon of salt<br \/>\n&frac12; teaspoon of fenugreek seeds (<em>Menthulu<\/em>)<br \/>\nSmall piece of tamarind (optional)<\/font><\/center><\/p>\n<p>Toast them in one teaspoon of oil or ghee separetly or together in an iron skillet, constantly mixing. Take care not to burn them and let <strong>cool<\/strong>  to room temperature. Powder them using a spice grinder or mixer. Store in a clean jar. Stays fresh upto 1 to 3 months. <\/p>\n<p>Drizzle some melted ghee into this powder and have it with <em><a href=\"http:\/\/www.nandyala.org\/mahanandi\/archives\/2005\/11\/10\/?p=305\">Idlis<\/a><\/em>. My home state folks go crazy for this <a href=\"http:\/\/www.nandyala.org\/mahanandi\/archives\/2005\/11\/10\/?p=305\">&#8216;Idly &#8211; kaaram podi&#8217;<\/a> combination.<\/p>\n<p><small>Recipe Source: <em>Attamma<\/em>(MIL)<\/small> <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe: &frac12; cup Urad dal (Minapa pappu) &frac12; cup Chana dal (Sanaga pappu) 6 dried red chillies 6 black pepper 1 teaspoon of each &#8211; cumin, coriander seeds, mustard seeds &frac12; teaspoon of salt &frac12; teaspoon of fenugreek seeds (Menthulu) Small piece of tamarind (optional) Toast them in one teaspoon of oil or ghee separetly [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,134,132],"tags":[],"class_list":["post-153","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-dried-red-chillies","category-peppers"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/153","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=153"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/153\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}