Karapodi - Spice powder for Idli etc. - Andhra Telugu Recipes

Enjoy to Cook & Serve --  Eat Fresh & Limited -- Exercise Regularly -- Stay Fit & Healthy

Gayatri Vantillu | గాయత్రి వంటిల్లు

Read below the Text, Tips & Discussions before attempting the Recipe

Recent Announcements from Gayatrivantillu

  • Smart Search: Type the name of a Vegetable or an Ingredient in the above search box and find all relevant Recipes !!!
    Posted Apr 12, 2016, 8:37 AM by Gayatri Vantillu
Showing posts 1 - 1 of 1. View more »

Recipe Text


    • Coriander Seeds - 4tbsps
    • Bengal Gram - 2tbsps
    • Black Gram - 1tbsp
    • Fenugreek Seeds - 1/8tsp
    • Cumin Seeds - 1tsp
    • Red Chilies – 7
    • Tamarind - 5gms
    • Turmeric Powder - A Pinch
    • Salt To Taste
    • Curry Leaves – Handful
    • Garlic - 1 Clove
    • Oil - 2 Drops

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Wash curry leaves and dry them in shade. Dry these leaves till they lose their freshness (KODDIGA KAMILINATLU AVVALI). When fried they should become dry totally so let them dry further before frying. Break red chilies into small pieces. peel the garlic clove and keep it aside.


    Heat a pan and add oil to it. Mix coriander seeds, bengal gram, black gram, fenugreek seeds, cumin seeds and red chili pieces. add these seeds to the hot oil and fry on low flame stirring continuously. Fry till the seeds are dry and change to golden color. This will take about 3 to 4 minutes. Add the dried curry leaves and tamarind and fry again. Fry till the curry leaves are crisp. Take a mixie jar and add the fried ingredients to it. To these ingredients add the turmeric powder and salt. Grind them to a fine powder. Now karapodi is ready. To bring a new flavor add the peeled garlic and grind well. This garlic brings a nice aroma to this karapodi. Store the karapodi in an air tight bottle.

    Points To Remember:

    Dry the curry leaves in shade only. When you want to prepare this karapodi in the afternoon, dry the curry leaves in the morning till afternoon. By this time the curry leaves will become dry (VADALUTAYI).

    Use all dry utensils and dry ingredients so that the powder will last long. 

    Add this powder to fries like bangaladumpalavepudu, bendakayavepudu, dondakayavepudu etc..to bring that extra taste to the dish. When suffering from cold and fever, serve this powder with hot rice and ghee which gives taste to the tongue. This powder can also be served with Idli, Dosa, Utappam etc… When serving with tiffins like Idli, Dosa, Utappam etc..use coarsely powdered karapodi. The partially crushed nuts give an enhanced taste—serve this coarsely powdered karapodi with ghee.

    Enjoy !!!!!!!!!!!!!!

    13 Recipes you may also like to watch. 

    Click here to participate on the Blog Discussions and make GAYATRIVANTILLU content richer!!!

    If you too have a recipe to share, click here to submit

    Our Earlier discussions on the Blog
    Your Earlier comments on the Blog
    chidambari said...

    Dear gayatri garu

    Today i made karapodi. It is very tasty with dhaniya and tamarind flavour. I followed u r recipe exactly with same measurements. These measurements gave me a small jam bottle of 200gms powder. Actually from last 3,4days i am suffering with fever,cold and caugh. So it helped me a lot. Thank you so much .

    October 7, 2009 11:31 AM

    Your emails to gayatri@gayatrivantillu.com
    Click here to see YouTube Comments