No Andhra meal is complete without relishing few morsels laden with pachadi (pickle) and podi (spice powder). Andhra is not only famous for its piquant pickles but also for its super-hot spice powders. As Guntur being the chili capital of Asia…we get abundant amount of fine quality chili which is mostly used in making these pickles and spice powders. Guntur chili is fiery and imparts awesome taste when added to any recipe. Moreover due to its vibrant color, the spice powders or pickles look droolicious…
Our today’s recipe Endu Kobbari Karam (endu means dry kobbari means coconut and karam means chili/spice) is made from one of those fine, fiery and fantastic red chilies available in Guntur. In most of the houses till date, they buy red chili and sun dry them for an hour and wipe them with a clean cloth before taking them to a mill to get ground into fine powder. This red chili powder is only used in making pickles and podis.
Endu Kobbari Karam is mostly served with idli, dosa and vada. A spoonful of endu kobbari karam is mixed with hot ghee and piping hot idli/vada is dipped in it and relished. If you are making dosa/masala dosa, then you can sprinkle a pinch or two of this endu kobbari karam on one side of dosa before folding. This kobbari karam is also used to spice up stir fries like potato or brinjal or French beans, etc.
Endu Kobbari Karam
- 1 dry Coconut
- 200 gms. Red chili powder
- 3 tbsp. Cumin/Jeera
- 10 cloves Garlic
- 10 fresh Curry Leaves
- Cut the dry coconut into half and wipe it with a clean dry cloth. Cut into pieces and leave it to dry for 30 minutes.
- Dry roast jeera until they start to change color. Peel the skin of garlic cloves.
- In a clean and dry mixer jar, add cut dry coconut pieces and pulse until coarsely ground. Now add red chili powder and pulse for 15 seconds.
- Using a clean and dry spoon, gently stir in the contents of the mixer and add roasted cumin, salt and curry leaves.
- Pulse for another 10-15 seconds and empty the contents on a plate. Leave this to cool down for 15-20 minutes.
- Now store this endu kobbari karam in a clean and dry air tight container and remember to use clean and dry spoon every time you use this karam.
- Add love add love to make this endu kobbari karam taste ‘Yummy’.
- In the picture you can see, I have sprinkled this eendu kobbari karam on hot button idlis which are laden with ghee. Served along with peanut chutney. This is much loved breakfast in my house.