COCONUT POWDER (KOBBARI PODI)

Coconut powder / Kobbaripodi

South India is famous for the delicious podis, spice powders. These various aromatic spice powders are made by roasting different pulses and combining them, grinding them to fine powder. These podis have a longer shelf life and you can have them with hot rice or idly or dosa. When you are lazy and cannot cook any curry for your dinner, have these powders with hot steamed rice and ghee. Stews are the best accomplishment for the podis. 
Apart from the podis which are had with rice or breakfasts, there are some powders which can be used in curries, which enhances the taste of the curry. Coconut powder or kobbaripodi or kura podi is one such masala powder which can be used in preparing many curries. This is a multipurpose powder which can be used in curries, accomplishment for tiffins and also stuffing for making different curries and also to make stews. When you are a beginner for cooking, this podi is a gift for you. Fry any curry in oil, even without tadka, and add this powder. I am sure you will be filled with praises by your family.
Make the curry as usual without any other masala. Sprinkle this powder at the end and mix well. This kura podi can be used in making many curries. I will give a list of curries which can be made with this podi. Brinjal, bottlegourd, ridgegourd, bittergourd, Ivygourd (tindoli or dondakaya), beans, chowchow, ladies finger, capsicum.
Earlier I have posted many powders which can be had with rice. Now I present this delicious kurapodi which is used to make delicious curries  in a very simple way.
INGREDIENTS

• Dry coconut                3 cups(grated)
• Chana dal                    1/4 cup
• Urad dal                       3 Tsp
• Red chilies                   15
• Jeera                           1 Tsp
• Salt                              1 Tsp

PROCEDURE
Dry roast the grated coconut on a slow flame for 10 minutes. Keep it aside. Similarly dry roast the chana dal, urad dal, red chilies individually and let them cool. Make sure to fry on a low flame and the ingredients don't turn black. When all the ingredients cooled to the room temperature, add the salt and jeera and grind them to a fine powder . Store in a air tight container and use in your curries or serve with idly or dosa.
TIPS

• This podi stays fresh for 1 month. By refrigerating this can be used for 3 months.
• Do not use the oil in frying the dals, as the oil decreases the shelf life of the podi.
• This can be used as a stuffing in Guttivankaya kura(stuffed brinjal).
• Can use a tablespoon of coriander seeds to enhance the taste.
• Use the dry roasted curry leaves for different taste.
• Use the garlic flakes if you like, but consume it within 20 days.
• Add a couple of spoons of the kobbari podi and a spoonful of coriander powder  to the sambar. This is a quick replacement for  sambar powder.