Kobbari Karam Podi Recipe | How to make Kobbari Karam Podi | Coconut powder for idli dosa

Hi friends, Thank you all for visiting my website. Today's recipe is kobbari karam podi. I had been to my native place Nellore last month. My cousin's wife gave me this powder recipe. I liked it for the taste as well as we do not waste fresh coconut available during the festival season. Every time we cannot make sweets. And we even cannot keep it in the refrigerator for long. So to make the best use of the fresh coconut make kobbari karampodi and it can be stored as long as one month without spoiling the taste and freshness.
Serve this with hot piping rice and some oil over it. We can serve kobbari karam podi with idli or sprinkle a little kobbari karam podi all over dosa to get a different taste.

Check out for other podi recipes in the website here:
Curry Leaves Powder
Putnala Pappu Podi
Chutney Podi/Podi Chutney
Kandi Podi
Vellulli Karam

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Coconut Powder Recipe
Author: Sailaja Angara
Preparation Time: 20 Minutes
Cooking time: 15 Minutes
Servings: 100 Grams

Coconut Powder -- Serve it with hot rice, idli or dosa.

Ingredients:

1/2 Cup Fresh Coconut

1/4 Cup Chana Dal/Bengal Gram

1/2 Tbsp Urad Dal/Black Gram

5 to 7 Red Chillies

3 to 5 Garlic

Salt to Taste

Procedure:

1. Great coconut using grater and keep it aside.
2. Heat kadai and dry roast grated coconut till it turns into brown shade. Keep it aside.
3. Again in the same kadai, dry roast chana dal, urad dal and red chillies.
4. We can roast them separately or combine them roast them. But do not mix them with coconut.
5. Let them cool completley. Mainly coconut have to be cooled compeltely.
6. We can do it a day before also. Keep it in an air tight container.
7. Grind dals and red chillies to a fine powder.
8. Add salt and again grind it again.
9. Lastly add coconut and press pulse once or twice. We can make fine powder also.
10. Allow this to cool for five minutes, and can be kept in an airtight container.
11. Serve coconut powder with hot piping rice, idli or dosa.