Skip to main content

Endu Kobbari podi/Dry coconut powder


Kobbari Podi is one awfully good smelling side dish that can be served with idli or dosa or steamed rice. It tastes even better when it is accompanied by little ghee.

This podi is very simple to make and can be stored for up to 3 months and comes in very handy when you are in no mood to cook.Give it a try!!

Ingredients
1 tsp oil/ghee for roasting
1/2 cup urad dal (minappapu)
1/2 cup Chana dal (senaga pappu)
8-10 dried red chillies, broken to pieces (de-seed per spice level)
1 cup dry coconut powder or 1/2 dried coconut grated
6 garlic cloves
salt per taste
Method
Heat oil in a heavy bottomed pan. Roast the dals and dry red chillies in a pan one b one on low heat till light brown and the dals release their flavor. Take them out and let them cool. 
Now add in the coconut powder to the same pan and fry till very light golden brown in color. Turn off the heat and let everything cool.
Add the dals, coconut powder, red chillies, garlic and salt to a blender/mixer jar and blend to a coarse powder. Store in an air tight container and refrigerate for long shelf life.

This podi can be served with south Indian breakfast items or steamed rice accompanied with generous amount of ghee.

Comments

Popular posts from this blog

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa.
I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :)
Ingredients For Batter 2 cups thick butter milk(majjiga)
2 cups rice
1 tsp methi seeds(menthulu)
salt per taste
For Dosa finely minced green chillies, chopped onions and minced cilantro
Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight.
Stick it in the refrigerator the next morning.
To make t…

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories.
This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother.
Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marination 1 pound(1/2kg) Prawns/Shrimp peeled and deveined …

Andhra Style Chicken curry - mom style

Today I prepared a dish that made me feel like I am home - my mom version of chicken curry.

This dish is really easy and quick to make. And trust me, no matter how much of the curry you make it won't be enough for sure. Give it a try!!