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
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 😍😋.
** We can fill this in vegetables to prepare stuffed curries like
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 oven, Black Forest cake, Rainbow cake recipes soon.
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.
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.
kakarakaya podi / bittergourd chutney powder
Milagai Podi / Idli Dosa podi
Peanut / ground nut powder
Curry leaf powder
Andhra kobbari karam podi
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