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
INGREDIENTS:
- 1 dry Coconut
- 200 gms. Red chili powder
- 3 tbsp. Cumin/Jeera
- 10 cloves Garlic
- Salt
- 10 fresh Curry Leaves
PREPARATION:
- 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.
Meera says
Wow this looks like super hot and spicy. I enjoy Andhra delicacies and I’m gonna try this Podi. Your pictures and presentation are awesome. 🙂
Lubna Karim says
Thank you for your kind words….do try it…I am sure you will love it…
fabulouslyliberated says
This looks cute, delicious and spicy. Your photo skills are aces sis.
Lubna Karim says
That’s a huge compliment dear…thank you…
muslimah says
Look so yummy, thanks for sharing the recipe. Will have to try it sometime.
Lubna Karim says
Do try try it…Thank you…
Rafeeda - The Big Sweet Tooth says
That does look super hot, and of course it should be with 200 gms of red chilli powder! I don’t have a family who like hot stuff nor do I, but that platter with the sprinkle of podi over the idli looks so tempting… that I wish I could push my hands through and pick it up!
Lubna Karim says
Thank you for the boosting words Rafee…You can make this podi according to your and your family taste preferences….
Muslim Mummy says
Oh I have never actually heard of it….looks and sounds interesting…may have to try it
Lubna Karim says
Try it…you will love it….thank you…
SpaceEngineerReharna says
Love the quality of pictures! Thank you for the recipe. Added to to-try list!
Lubna Karim says
Thank you…I am sure you will like it…do let me know how it turned out….
Multicultural Motherhood says
Wow I have never seen anything like this before. Looks interesting! #Muslimahbloggers
Lubna Karim says
It is one of the favorite and most liked spice powder in South India…
Nida Monis Ali says
I am so tempted to try this! This looks super delicious.