Heat 3 teaspoons oil in a pan. Add coriander seeds and fry until golden brown. Fry on low flame to avoid burning. Remove to a plate.

In the same oil add channa dal and black urad dal. Fry until golden brown. Remove to the plate along with coriander seeds.

In the same oil add dried red chilies and curry leaves. Fry until the chilies turn slightly dark. Remove to the same plate.

Switch off the flame. Add tamarind to the hot kadai and saute well.

Let all the ingredients cool to room temperature.

Take all the ingredients in a mixer jar. Add minced garlic and salt. grind to a coarse powder. Mix very well and store in a air tight container. Serve nalla karam podi with rice or idli.