Bangalore

Kobbari Karam Podi

Homemade special Andhra style dish, which is prepared using dry coconut, Garlic and a famous Guntur red chillies. This is ground to a coarsely powdered type. Here you can feel the aroma of dry coconut which is the main ingredient of Kobbari Karam Podi.

 

Preparation time

Preparation time 20 Mins

Cooking time 5 Mins

Total time 25 Mins

This is a ready to eat mixture, which tastes very good with hot white rice accompanied with ghee. It is also  used for many fry items like aloo fry, bendy fry, bitter guard fry, cabbage fry, beetroot fry, carrot beans fry, all this are dry fried items. The Podi will also goes good with all South Indian breakfasts, like Idli, Dosa, Vada, chapathi and sometimes with Uppma.

The Kobbari Karam Podi is a purely homemade product, generally our elders us to prepare this type of Podi and keep for months to gather without any damage. This podi is very good for all ages because the ingredients added in this podi are very healthy products, no artificial preservatives, colours or flavors are added to this dish.

Ingredients for Kobbari Karam Podi

  • Dry Coconut (Vendi Kobbari)
  • Red chilli
  • Garlic
  • Oil
  • Salt

Preparation of Kobbari Karam Podi

  • First heat the pan, add little oil and fry the red chillies.
  • Secondly as a process, first add red chillies in to the mixture and ground,
  • Later add dry coconut and ground further, finally add garlic and salt and ground.
  • Finally the Kobbari Karam Podi is ready.

Note

  • Let the final product be coarsely ground and not complete fine powder.
  • This Podi taste good with ghee.
  • It can be stored in a normal regular temperature, which can stay easily for 3 months or more.
  • Better keep in fridge and use it whenever required, this can easily prolong the life of the product.

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