Nalla Karam


1 kg dry red chillies
1 kg crystal salt

250 gms Tamarind
250 gms coriander seeds ( Dhania)

500 gms garlic
250 gms polished black gram

5 tsp Jeera

2 tsp fenugreek seeds ( Menthulu)

5 tsp turmeric powder

Dry the dried red chillies for a day ( 5 to 6 hours) in the Sun.
Drying in the Sun is essential as it takes out the moisture and grinding to powder becomes easy.
Fry the dried chillies in 7 to 10 tsp oil till they turn slightly blackish.
While the chillies are being fired, tamarind too can be peeled to small thin pieces and fried lightly along with chillies. Powder the chillies.

Fry three handfuls of curry leaves. Powder them. Fry the coriander seeds on a low heat with in a dry pan for a few minutes.
Add jeera a minute before you switch off the heat. After they cool, powder them.
Fry the polished black gram in a dry pan till the aroma reaches your nose.
Powder them.
Fry the fenugreek seeds in a dry pan lightly and powder them. Powder the crystal salt. Grind the garlic to paste.
Grind the tamarind to powder.
Mix all the pastes and powders well adding the turmeric powder.

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