Black Spice | Nalla Karam Podi

Nalla Karam Powder, a beloved South Indian seasoning, is a magical blend of spices that transforms your culinary creations into fiery delights. In this article, we delve into the world of Nalla Karam Powder, from the art of acquiring it to understanding its intricate preparation, ingredients, health benefits, nutritional value, and the best ways to prolong its shelf life.

How our Nalla karam Podi is Made

The creation of Nalla Karam Powder is a meticulous process that marries a variety of aromatic and fiery spices. Here's an overview of how this spicy symphony is crafted:

Steps to make Nalla karam podi

1. Dry-roast the red chilies to intensify their heat and release their smoky aroma.
2. Toast the urad dal and chana dal until they turn golden and aromatic.
3. Add the tamarind pulp and curry leaves to the roasted mixture.
4. Grind the ingredients into a fine powder.
5. Mix in asafoetida and salt to taste.
6. Store the Nalla Karam Powder in an airtight container to preserve its fiery potency.

Ingredients used in our Nalla Karam Podi

1. Red Chilies
2. Urad Dal
3. Chana Dal
4. Tamarind
5. Curry Leaves
6. Asafoetida
7. Salt

Health Benefits of Nalla Karam Podi

Nalla Karam Powder offers more than just spice; it also provides potential health benefits:

1. Metabolism Booster: The combination of spices, including urad dal and asafoetida, can help boost metabolism and aid digestion.
2. Appetite Control: The fiery heat of red chilies can help control appetite and reduce calorie intake.

Nutritional Facts of Nalla Karam Podi

Per 1 tablespoon - approximately 20g

Shelf Life of Karam Podi

Nalla Karam Powder, when stored in an airtight container in a cool, dry place and away from direct sunlight, can maintain its flavor and heat for up to six months to a year. Make sure to keep the container tightly sealed after each use to extend its shelf life.