This recipe was contributed by Smt. Nalini Kalavacharla

Ing 
Juice of 5 Lemons
Salt to taste
Channa Dal (senaga pappu)- 1 tbsp
Urad dal (Minapa Pappu)- 1 tbsn
REd chillies - 5
Fenugreek (Menthulu)- 1/2 tbsp
Mustard seeds (Avalu)- 1/2 tbsp
Asafatodia (Ingunva)
gingelly oil (Nuvvula Nooni)

Method
Fry all ingredients except lemon juice and salt in oil. Allow it to cool. Grind
+to fine paste or powder. Add lemon juice and salt.  If you need more karam add
+some slit green chillies.
Variation:
The same can be made with Narinjakayalu or dabbakayalu
Grind and add Corriander leaves (kothimeera) to make kothimeera karam
Omit lemon juice and add grind with garlic (vellulli) to make vellulli karam