Kobbari Karam | Endu Kobbari Podi | Spicy Coconut Powder

Kobbari Karam is a very simple spice powder which we eat with hot rice and ghee.The sweetness of dry coconut when combined with spicyness and a hint of garlic makes it very tasty.Making this powder is like a breeze as there is hardly any cooking,all you need to do is fry the red chillies and grind with rest of the ingredients.The only tedious task is to grate the dry coconut,it would be lot easier if you have a helping hand or if you are lazy to do you can even cut into tiny slices.

The recipe I posted has a strong taste of dry coconut as it is the core ingredient and also has a coarse texture of tiny coconut bites the way which we like.If you want a fine texture you can add fried gram(putnala pappu) or roasted urad and chana dal while grinding which adds a better texture.Read the notes for more details and adapt the recipe according to your convenience.
Kobbari Karam Recipe:
(makes 1 1/2 cup)
shelf life: 1 month

Ingredients:
2 cups grated dry Coconut(kopra)
5-6 Red chillies(based on the spicyness)
4-5 Byadige Red chillies(for color)
4-5 Garlic pods
Salt to taste
Method:

• Dry roast red chillies for a minute until they are warm and crisp.You can even fry them in 1/2 tsp oil.Cool them.

• Grind red chillies with salt to a powder and then add grated coconut and garlic pods and run again to a coarse powder.Do not run for long time,we need a coarse powder not fine powder.
• Store it in air tight container.

Serve it with hot rice and ghee.
You can even serve it with idli/dosa or you can even sprinkle this on vegetable stir fries like ladies finger,brinjal,potato,tindora etc.

Notes:

1. You can add 1/2 cup of fried gram(roasted chana dal/putnala pappu) while grinding the grated coconut which adds a fine texture to the powder.
2. Alternatively you can fry 1/4 th cup of urad dal and chana dal each in a tsp of oil separately and grind it with red chillies and salt and proceed with the same.This version is apt to be served with idli/dosa.
3. You can add the chillies according to your spice levels.
4. Do not add more garlic pods as it will change the flavor.