Monday, 12 October 2020

Velluli Kobbari Karam Podi || Ellipaya Kobbari Karam || Garlic & dry coconut Powder

 Velluli Kobbari karam || Garlic coconut powder || Garlic dry coconut podi with step by step pics and tips. This is spicy and tasty powder prepared with dry coconut & garlic as main ingredients.  It is popularly known as Ellipaya kobbari karam in Telangana. We prepare 'n' varieties of podi recipe in South India, and each recipe is different with different taste and aroma. We can have this velluli kobbaram karam podi as side dish for idli, dosa, adai. This taste yummy with some hot steamed rice and dollop of ghee. In telugu velluli means garlic and kobbara means coconut. I already shared Andhra Kobbari Karam Podi recipe in my blog, both podi tastes different. I am not big fan of garlic, our family started having garlic from few years, we like to have garlic in rasams like Miriyala charu and some fries like sanna kakarakaya fry/ tiny bitter gourd fry & garlic paratha is our favorite. pepper garlic rasam  gives good relief to throat and best remedy for cold in this winter season. This dry coconut garlic powder will becomes thick if you grind garlic without frying and also we will feel strong garlic smell. In order to overcome these both I lightly fried garlic, and also it increases the shell life by frying. Also adding tamarind gives good taste and increases podi shell life. For more information do check tips..

Do check other South Indian podi and garlic recipes by just clicking below links

kakarakaya podi / bittergourd chutney powder 

 Milagai Podi / Idli Dosa podi

Peanut / ground nut powder

Curry leaf powder

Andhra kobbari karam podi

Vangi bath podi(video link)

rasam powder

garlic paratha

 Miriyala charu

This velluli kobbari karam podi tastes yummy with hot steamed rice and dollop of ghee or with hot sesame seeds oil. Important point to remember is use good quality dry coconut, so that we can store it fresh for long time. Once I purchased velluli karam podi in Srinivas Bhavan hotel @Adoni, it was very spicy and I liked adding tempering in it. From then I started adding simple tempering in my podi's. Do try it once, surely you like tempering in podi.  This tempering taste good only for few variety podi's like putnala podi / roasted gram dal podi, coconut  & garlic podi. If you want to store podi's for long time then do not add tempering as you may get oil smell after few day's. If you liked podi with tempering and want to store for long time , then store this podi in dry air tight container and store it in fridge.

How to serve this velluli kobbari karam podi

** Serve this podi with hot steamed rice and dollop of ghee or with hot sesame oil. I personally love to have it with ghee 😍😋.

** Serve it with any South Indian breakfast like idli, dosa, adai / lentil based dosa, idli upmaOats dalia upmaUggani.

** We can fill this in vegetables to prepare stuffed curries like 

Stuffed bitter gourdstuffed bhindi  and many more. 

Foodie Monday Blog Hop

Taking this spicy and tasty velluli kobbari karam podi to FoodieMondayBloghop fb groups #268TropicalCoconut. By this time you are all aware that I am part of this lovely group where we bloggers share recipe for theme suggested by a person in alphabetical order every week. This week theme was suggested by Narmadha, she is very talented chef. Do visit her spaces for both veg and non veg recipes, I love her baking skills. She always guide me in baking, I am eagerly waiting to meet her as we both stay in same place. I bookmarked her kollu idli , podiRagi chocolate truffle cake without ovenBlack Forest cakeRainbow cake  recipes soon. 

                                              Velluli Kobbari Karam Podi 

Preparation time - 15 minutes
Cook Time - 15
Serves : approximately 250 grams of podi 
Category : Podi 
Recipe Cuisine: South Indian 
Main ingredients : dry coconut and garlic
Author : Aruna SarasChandra


Dry coconut pieces - 1 & 1/2 cup
Garlic pods - 20
tamarind - small marble size
cumin seeds - 1 table spoon
oil - 1 tsp + 1/8 tsp 
kashmiri red chilli - 10
guntur red chilli - 5
curry leaves sprigs - 2 
salt - as per taste


1) Finely grate or cut  dry coconut, remove garlic's extra skin.

2) Dry fry coconut pieces on low flames till it becomes crisp & take it into plate.

3) Now fry cumin seeds till you get nice aroma and take it into plate.

4) Add few drops of oil in a pan & fry red chillies, when it starts changing color add tamarind. Fry it for few seconds and take it into plate.

5) Now fry garlic pods for few seconds and take it into cup. 

6) Let the above ingredients cool to room temperature, then take all fried ingredients  & with required amount of salt other than garlic in a mixer jar and grind it coarsely.

7) Now add fried garlic and grind it coarsely and take it into plate to cool. (I grinded it in 2 batches)

 8) Now heat oil in a kadai, when it becomes hot add mustard seeds. When it starts spluttering add dry curry leaves sprigs and few well, till becomes crisp.

9) When tempering comes to room temperature then add prepared podi mix everything well. 

That's it our velluli kobbari karam podi is ready, store it in dry air tight container.


** Instead of red chillies you can use red chilli powder.  
** Adjust spice as per your taste.
** Frying garlic is optional, in order to increase shell life and to avoid strong flavors of garlic we will fry.
** Adding tamarind is optional but it gives good tangy taste to podi. 
** Do not grind this podi finely, it taste good when it is grinded coarsely. 
** If you feel the spice is less then add some red chilli powder.

Do check other related recipes by just clicking the link below pic..

                 kakarakaya podi / bittergourd chutney powder

                                    Milagai Podi / Idli Dosa podi

       Peanut / ground nut powder

              Curry leaf powder

                   Andhra kobbari karam podi

                                 Miriyala charu

                            garlic paratha

Hope you liked this velluli kobbari  karam podi recipe. Give it a try and drop your comments in inbox.

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Thanks for visiting my blog,
Aruna Saraschandra :)


  1. Delicious podi. I simply love the varieties of podi we have in our cuisine
    Simple Ingredients but elevates the flavors to an altogether diff level

  2. I love different podi from Andhra cuisine and they save us a lot of time. This looks so delicious with coconut and garlic.I would need some hot rice to enjoy. Don't forget to bring these spice podis for me when we meet.

    1. Surely, hope we will meet soon ,Thank you 😍

  3. Aruna while going through the recipe and clicks on how to make this garlic and coconut podi, my mouth is literally watering. Anything with coconut is my favorite. Was wondering if I don't get the dry coconut, could I use the fresh one. Sometimes its difficult to find kopra.

    1. Thanks a lot di, we can prepare with fresh coconut but taste will be different (like chutney) and we do not get podi texture and have to use it in a day. So we use dry coconut only di.

  4. This sounds so delicious! The combination of garlic and coconut must be so flavourful. A lovely accompaniment to idlis and dosas, I'm sure. :)

  5. Delicious and flavourful podi. I remember having this during my stay in vizag. Just love it with hot rice and ghee and avakaya pickle. Insanely delicious.Love this versatile podi.

  6. Aruna I really like all your podi recipes and this one is a must try.. i can have it with dal rice, chillas, and even parathas.Such a flavourful share.

  7. Such a delicious podi recipe aruna !
    The combination of garlic along with coconut sounds flavorful.

  8. We also make a similar coconut garlic podi but do not add tamarind and no tadka. Your podi sounds lip smacking!

  9. Podi with coconut, garlic and tamarind sounds so flavorful and tasty. I can imagine the wonderful taste.