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!!

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
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.


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