Andhra cuisine offers a range of fiery spice powders that are to be cherished. The word 'Nalla'  in Telugu means "Black" and today's recipe takes this name from the tint of the powder - Nalla Kaaram Podi anglicized Black Spice Mix or equivalent to Idli Milagai Podi @ Gun powder. Being spicy and tangy this mix plays an important role as a breakfast  and lunch accompaniments in Andhra Pradesh. This recipe is a keeper, saviour and jazzes up your meal. Enough said. Off to the recipe. 

Preparation Time : 10 min
Cooking Time: 15 min
Category : Accompaniment
Cuisine: Andhra cuisine
Spice Level: Spicy
Difficulty level: Easy
Source: Adapted from Sailu 
Nutrition Facts
Servings 20.0
Amount Per Serving
calories 37
% Daily Value *
Total Fat 2 g3 %
Saturated Fat 0 g1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 59 mg2 %
Potassium 8 mg0 %
Total Carbohydrate 5 g2 %
Dietary Fiber 3 g11 %
Sugars 0 g
Protein 1 g3 %
Vitamin A0 %
Vitamin C0 %
Calcium2 %
Iron1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
  • 1 cup Coriander seeds
  • 3-4 tbsp whole Urad dhal (preferably with husk)
  • 2 tbsp Chana dal or roasted Chana Dal
  • 2 tsp Cumin seeds
  • 15-20 dry red chillies (adjust according to spice levels)
  • 3/4th cups dry curry leaves
  • 1 tsp black sesame seeds (optional)
  • Tamarind - size of a ping pong ball
  • 7-8 pearls of fresh garlic
  • 4-5 tsp oil
  • 1 tsp Ghee (optional)
  • 1 tsp Jaggery ( optional)
  • Salt to taste
  • In a thick bottomed Kadai, roast each ingredient in oil ( use 1/2 tsp for each) starting from Coriander seeds to Tamarind individually - one followed by the other. 
  • Once a nice aroma wafts transfer to a plate to cool. 
  • Cool tamarind and curry leaves separately.
  • Pulse the dhals,coriander seeds and salt first. To this add tamarind and curry leaves. Finally add the raw garlic and jaggery. Pulse again until the mix is coarse and not too fine.
  • Heat ghee in a pan and gently saute the mixture for say 2-3 min to coat well and take it off the heat.
  • Cool and store in an airtight container.
  • Use it as an accompaniment with Idli or Dosa or mix it with rice and ghee.   
  • Originally the recipe has no sesame seeds.
  • It is best to use Urad Dhal with the husk on to derive the black tint.
  • Adding jaggery is just for taste enhancement and is totally optional.


  1. Lovely shots esp the efforts you put in with the different angles. Keep rocking girl!


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