Endu kobbari podi - spiced dry coconut powder

One of the culinary delight of South Indian kitchens is the Podi, a dry spice-mix where a combination of spices, lentils, herbs or leaves are roasted in oil and ground to make a powder.  These podis are eaten along with tiffins like idli, dosa or upma and also along with steamed rice with ghee.  

Most of the south indian kitchens store at least 2 to 3 varieties of home made podis in bottles as these podis have a life of 4 to 6 weeks.  It is very simple to make aromatic, packed with proteins, easy on stomach and tasty, these podis are essential accomplishment for a typical vegetarian thali meals.  Today we will see how to make Endu kobbari Podi or the dry coconut spice mix powder in this article.  Now let us see how to make Endu kobbari podi  or the spiced dry coconut powder.  


Ingredients required:

• Minapa pappu ( black gram dal )  -  1/2 cup
• Senaga pappu ( bengal gram )  -  1/2 cup
• Oil or ghee for roasting the dals and coconut -  1 table spoon
• Dried red chillies -  8 to 10 nos   tear into two and de-seed
• Half a dried coconut, grated or finely sliced
• Garlic cloves -  10 to 12 nos
• Salt for taste

Method of preparation of Endu kobbari podi:

• First grate or slice the dried coconut into small thin pieces
• Now heat a table spoon of oil or ghee in a heavy bottomed vessel and roast the dals and dry red chillies on low heat till light brown color and release of flavor.
• Remove them and let them cool
• In the same vessel add the grated or sliced coconut pieces and roast on a low heat for 5 minutes. 
• Once the dals, red chillies and coconut pieces are cool, place them along with garlic cloves and salt in  a blender and grind them to make a powder.
• This can be stored in an air tight container

This Endu kobbari podi can be served with south indian tiffin items like Dosa, Idli, Upma and also can be served along with steamed rice with a combination of ghee

If you want to know about how to make Kobbari Pachadi, please read making kobbari pachadi..

How to make Karivepaku podi - Curry leaf powder

Karivepaku podi - spiced curry leaves recipe

Any South Indian meal is incomplete without taking some kind of podi ( spice powder ) and it is essential item on the dining table whether it is breakfast or lunch.    The curry leaves provides us with many health benefits like boosting iron levels, controlling blood sugar levels, flushing toxins from stomach and aids in digestion.   So people with low iron levels will be benefited by consuming curry leaves powder or the Karivepaku podi.

If you take one table spoon of the karivepaku podi with rice in the beginning of a meal aids in increasing appetite.  The karivepaku podi can also be taken along with upma, idli, pongal or even with dosa.  So today we will see how to make curry leaves spiced powder called as Karivekaaku podi or the karepaaku podi made from curry leaves, lentils and spices.  Now let us see how to prepare Karivepaku podi.

Ingredients required:

• Curry leaves -  2 cups
• Senaga pappu ( bengal gram ) - 4 table spoons
• Minapa pappu ( urad dal )  -- 2 table spoons
• Cumin seeds ( Jeera )  -  1 table spoon
• Coriander seeds -  1 1/2 table spoon
• Dried red chillies -  8 to 10
• Lemon sized tamarind
• Salt to taste
• Oil -  1 1/2 table spoon

Method of preparing Karivepaku podi:

• Add one  tbsp of oil in a pan and add the Bengal gram and urad  dal and fry them on medium heat till they turn red. Please do not  burn them. Keep tossing them around continuously. Remove from pan and keep them aside
• Now add the cumin and coriander seeds and toss them on medium heat till they turn brown..approx 2-3 mts. Remove from pan and keep aside.
• Add dry chillies and toss them for about 2 minutes.  Remove and keep them aside
• Now add one table spoon of oil and add the curry leaves and toss them till they are crisp and roasted.  Turn off the heat and allow all ingredients to cool down
• After everything is cool, grind the dals first followed by coriander, cumin seeds and red chillies and grind again
• Add tamarind ball and grind.  Remove them and keep aside
• Now add curry leaves and grind to make a powder ( note that all ingredients should be cool before grinding ).  Mix it with the coarsely ground spices and salt and store in an air tight container.
• Serve the Karepaaku podi with steamed rice and ghee.

•