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..