Andhra Kobbari Karam podi, Spicy Dry coconut powder

Today's recipe is popular podi recipe in our kitchen. This is Andhra style kobbari karam podi we regularly prepare at home for idli, dosa, upma and also goes well with steamed rice by adding dollop of ghee😋. It is very simple to make and aromatic with spices added in it, and no need to tell about taste😍. I use to add little amount of jaggery, it adds good taste to the podi.

I have other podi and rice using podi varieties.check it out for recipes

karivepakku podi/curry leaves powder

Peanut powder/palli podi

Karivepaku podi annam

Restaurant style curd rice

Kobbari karam podi, Spicy dry coconut powder

Preparation Time : 10 minutes
Cook Time : 20 minutes
Serves : 1 big bowl
Recipe Category: powder/podi
Recipe Cuisine: Andhra
Main Ingredient : Dry coconut
Author: Aruna SarasChandra

Ingredients 

Dry coconut - 1 cup(sliced)
Red chillies - 10
Chana dal - 3 tsp
Urad dal - 3 tsp
Cumin seeds - 1 tsp
Tamarind - small pinch
Turmeric powder - 1 /4 tsp
Jagerry - 1 tsp
Hing - 1/4 tsp
Salt - as per taste

Instructions to prepare kobbari karam podi

1) Take a pan add Chana dal dry roast it till it changes brown color, you will get nice aroma while frying all spices. You have to fry all the spices in low flame. 

2) Take the above in plate, now add Urad dal fry it when it starts changing color add cumin seeds and fry it till you get nice aroma then take it into same plate. 

3)  Now add red chillies and tamarind fry it and take it into above plate. 

4) Switch off the flames and add dry cocnut fry it. This step is optional, but it gives crunchiness to the coconut and also increases the shell life of podi. Take it into plate and cool the above fried ingredients. 

5)  Take a mixer jar add fried Chana dal, Urad dal, cumin seeds, red chillies, Hing, turmeric powder and salt. Grind it well to powder. 

6) Now add dry coconut and jaggery grind it to coarse powder. 

7) Take the above powder in a plate and let it cool for few minutes before storing in air tight container. 

Yummy, spicy and tasty kobbari karam podi is ready to serve😋😋. 

Note

◆ You can add oil while frying, i prefer dry roasting. 

◆  Instead of Hing you can also add garlic. 

 ◆ Adding jaggery is optional. 

Tip

● Instead of adding sliced coconut you can also use grated coconut. If you are using grated coconut do not grind long time. Podi/powder will become too smooth. 

Also check few starters and snack recipes by clicking the link below pic 

          Dry cabbage manchurian

                            Paneer Tikka

        Star Gooseberry masala

 

Stuffed Mirchi bajji

                      Paneer pinwheels

                   Pepper sev

Gujarat hi Methi Masala Khakhra

               Vaamu Aaku bajji

               Corn flakes chivda

                     Bhakarwadi

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ArunaSaraschandra 😄

Sanna kakarakaya fry, Kasarakaya fry, Tiny bitter gourd fry, how to prepare Rayalaseema sanna kakarakay fry

      Sanna Kakarakaya is famous bitter gourd/kakarakaya variety in Rayalaseema. It is found in rayalseema and in other areas in India. It is also known as
Momordica Cymbalaria(botanical name), kasarakaya in telugu, 
karchikai in kannada,
athalakkai in Tamil.

    It is dark greenish in color and tapioca pearls like seeds inside. It is crunchy and tasty with mild bitter taste. It is very healthy, good for diabetes and gastrointestinal problems. This bitter gourd will burst out seeds when it is kept out for long time in room temperature. So have to prepare recipes immediately when it plucked. 

     We can prepare stir fry, gravies, in many ways using tomatoes, adding roasted channa dal/putnalu powder. We regularly have it with jowar roti( Jonna rotte in telugu, jolada rotti in kannada), it is good combination.And it also goes well with steamed rice and rotis. Today's my post is basic recipe which is very simple and easy using onoins. will share other varieties soon.
Also check my other fries

Stuffed Bhindi using spicy coconut powder
Kurkuri bhindi
Ladies Finger dry coconut curry
Stuffed Bitter gourd

How to prepare Sanna Kakarakaya/kasarakay/athalakkai fry

Preparation Time : 10 minutes
Cook Time : 15 minutes
Serves : 2
Recipe Category: Fry/side dish
Recipe Cuisine: Rayalaseema
Author: Aruna

Ingredients 

Tiny bitter gourd/sanna Kakarakaya - 250gm
Onion - 1 cup
Oil - 5 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 sprig
Garlic - 4 cloves
Salt as per taste

Instruction to prepare kasarakaya fry

1) Cut the both ends of kasarakaya with hands  as shown below. 

2) Wash the above well with water 2 to 3 times. 

3) Take a pan/Kadai add 2 tsp of oil then add above washed tiny bitter gourds. Add a pinch of  salt and fry it well, till it changes color and reduce the size. Tiny bitter gourd will burst in middle while frying. 

4) Take the above fried tiny bitter gourd in a plate and cut onions. 

5) Take a pan add 2 tsp of oil add garlic cloves fry it and add mustard seeds once it splutters and add cumin seeds, curry leaves fry it well. 

6)  Add chopped onions, salt fry it till changes color, then add turmeric powder, red chilli powder fry it and then add fried kasarakaya(tiny bitter gourd). 

7) Mix all the above well. 

8)  Close the lid for few minutes on low flames and then take it into bowl. 

Yummy and crunchy sanna Kakarakaya fry is ready to serve😋😋. 

Note

◆ You can add sambar powder to get good taste. 

◆ Instead of garlic you can add hing. 


Tip 

● Fry bitter gourd well so that the bitter will reduce. 

● Do not keep the bitter gourd out for long time, it will burst out the seeds. 

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ArunaSaraschandra 😄

Menthi kura pappu, Methi dal, how to prepare dal using methi (Fenugreek) leaves

Methi dal is famous dal recipe, which is nutritious. We need dal in our daily lunch, dinner along with rice and rotis. Regularly I prepare dal using palak, Methi leaves, guntur dodsakaya(cucumber). In our house we prepare dal very thick called as gatii pappu in telugu, Gatti bele in kannada. Today's my recipe is dal using Methi(fenugreek) leaves. We can prepare dal in many ways, today I am posting my mother in law style pappu which i follow daily. Hope you like it.

Also please follow my other recipes 
Pongal/Kate pongal
Sambar using fresh grind masala
Hotel style majjiga pulusu
Karivepakku podi annam

Menthi aku pappu, Methi dal, how to prepare dal using methi leaves

Preparation Time : 10 minutes
Cook Time : 20 minutes
Serves : 4
Recipe Category: Dal/pappu
Recipe Cuisine: Andhra
Main ingredient: Menthi akku
Author: Aruna SarasChandra

Ingredients 

Methi/fungreek leaves - 1 bunch
Toor dal - 1 cup
tomatoes - 2
Green chillies - 3
Onion - 1
Tamarind - small lemon size
Coriander leaves - 1 tsp
Turmeric powder - 1/4 tsp
Oil - 1/2 tsp
Red chilli powder - 1/2 tsp
Salt - as per taste

For seasoning

Oil - 2tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Garlic cloves - 4
Red chilli - 3
Curry leaves - 2 sprigs

Instructions for making methi dal

1) Clean toor dal 2-3 times in water and soak it for 30 minutes by adding 2 and half  cups of water. 

2) Take tender part of Methi leaves and clean it well in water. 

3)  Now cut Methi leaves, tomatoes, green chillies, coriander and onion. Cut onion into 4 pieces. 

4) Add the above in soaked toor dal, clean tamarind and wash it once and attach it to one end of the cooker. 

5) Also add turmeric powder, 1/2 tsp oil to the above and pressure cook it for 5 whistles. Switch off the flames and wait till the pressure is released then open the lid.

6) Mash the dal, tamarind with ladel well.

7) Add Red chilli powder, salt and mix well by adding some water. 

8) Boil the above dal for 5 minutes on medium flame. 

9) Take pan add oil heat it for a second then add garlic fry till it changes color. Then add mustard seeds once it splutters add cumin seeds, curry leaves, red chillies fry it well and switch off the flames. 

10) Add the above seasoning into dal. 

Menthi aaku pappu is ready to serve. This dal/pappu goes well with steamed rice and rotis. I had Methi dal with hot steamed rice & dollop of ghee 😋😋. 

Note

◆ You can increase the quantity of methi (Fenugreek ) leaves.

◆ You can add tamarind juice after cooking dal instead of keeping tamarind in pressure cooker.

◆ Instead of garlic you can use hing/asafoetida.

◆ You can also add more water in dal after boiling.


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sabudana Coconut Ladoo, saggubiyyam kobbari ladoo using Almond powder

Sabudana or sago is also known as Tapioca in English, saggubiyyam in telugu, sabaki in kannada, Javarrisi in Tamil. Sabudana is extracted from the spongy centre of sago palm stem and it is in the form starch. It is rich in iron, calcium and contains good source of proteins. It is easily digestable food. Sabudana is used in festival seasons while fasting, as it gives good strength and energy. Today's recipe Sabudana coconut ladoo with almonds is easy to prepare and filled with energy. Using almond powder is optional but gives good energy. Regularly I add almond powder in many sweets. 

Also please check my other sweet recipes

Almond Mango Sandesh
Dates and Dry fruits burfi
Puffed rice Ladoo
Kaju Katli
Almond semiya Kheer
Moongdal Kheer

Sabudana/sago coconut ladoo with almonds

Preparation Time : 15 minutes
Cook Time : 20 minutes
Serves : 10 ladoos
Recipe Category: Desserts/sweets
Recipe Cuisine: Indian
Author: Aruna

Ingredients 

Sabudana/saggubiyyam - 1cup
Sugar - 1/2 cup
Dry coconut - 1 small cup(grated)
Almond powder - 1/2 cup
cardamom /elachi - 4
Cashnewnuts - 1/4 cup
Almond and pistachios - 1 tsp
Ghee- 3/4 cup
Milk - 1/4 cup(optional I did not used)

Instructions

1) Take a pan/Kadai add sabudana. 

2) Dry fry sabudana on low flame till it turns golden brown color. Sabudana will become crisp and jumps from Kadai. Do not burn it. Take fried sabudana into plate. 

3)  Add grated dry coconut in the same Kadai and fry it for minute on very low flames and take it into plate. 

4) Let the sabudana cool, chop the dry fruits and keep it ready. 

5) Take fried sabudana in a mixer jar, grind it to fine powder  and take it into plate. 

6) Add 2 tsp of ghee in pan and fry cashew nuts till it turns golden brown color and take it into plate. 

7)  In the same Kadai add powdered sabudana, powdered sugar(I added elachi in sugar while powdering) and fried dry coconut and mix it well without any lumps. 

8) Add 2 tsp ghee and mix the above well and fry it for 2 minutes or just the above mixed well and get nice aroma. 

9) Now  add almond powder and fried cashew nuts. Mix everything well. 

10) Take above mixture into bowl and mould ladoo by adding remaining ghee slowly.  You can also use little amount of milk instead of ghee to mould. 

 11)  After moulding, roll the ladoo in grated coconut and garnish with finely chopped almonds and pistachios  

Yummy, tasty and healthy Sabudana coconut ladoo with almonds are ready to serve 😋😋. 

Note

◆ You can also use little amount of milk while moulding instead of ghee. But it will reduce the shell life of ladoo if you are using milk. 

◆ You can store ladoo for more than 15 days in refrigerator(when prepared using Ghee). 

◆ Using Almond powder is optional. 

◆ You can also skip almonds and pistachios for garnishing as we already added cashew nuts. 

Tips

● Adding Almond powder gives good taste and its also healthy. 
  
● If you do not have powdered elachi/cardamom then add elachi along with sugar and prepare powder. 


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Stuffed Bhindi with spicy coconut powder, Stuffed bendakaya with kobbari karam

Stuffed Bhindi with spicy coconut powder is easy to prepare in very less time. It is dry curry, goes well  as side dish for rasam rice, sambar rice, curd rice. Spicy coconut powder with garlic gives good taste to the fry. I usually change the stuffing depending on the ingredients at home. Stuffings which I use for bhindi are ground nut powder, bean powder and spicy masala onion paste. Will post the variations in my upcoming posts. Today I used kobbaari karam in telugu(spicy coconut powder) for stuffing. 

Also check my bhindi and other fries

Kurkuri Bhindi
Ladies Finger dry coconut curry
Stuffed bitter gourd
Stuffed Capsicum

  
  Stuffed Bendakaya kobbari karam

Preparation Time : 15 minutes
Cook Time : 10 minutes
Serves : 2
Recipe Category: fry / side dish
Recipe Cuisine: Indian
Author: Aruna

Ingredients 

Bhindi - 10
Dry coconut powder - 1 cup
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Garlic - 1o cloves
Salt - as per taste
Oil - 3 tsp

Instructions

1) Clean Okra(bhindi) well with water and  tap the okras with dry cloth or kitchen cloth, let it dry and prepare stuffing. 

2) Take mixer jar add grated dry coconut, red chilli powder, coriander powder, cumin powder, salt. Mix it as coarse powder.

3) Now add garlic cloves to the above and grind to once. 

4) Take a kadai fry the above dry coconut powder for 2 minutes or till you get nice aroma on low flames and take it into plate. Inorder to avoid raw garlic smell while eating we need to fry. 

5) Now remove head and tails of each bhindi. 

6) Cut bhindi in middle as shown below. 

7) Fill dry coconut stuffing in bhindi carefully. 

8) Press the stuffing well so that it would not come out while frying.

9) Take a pan add 3 tsp of oil then add stuffed okras carefully one by one. Close the lid for 4-5 minutes and let it cook on low flame. 

10) Now stir the bhindi in other direction and fry it without closing the lid. 

11) Stir the okra's slowly so that it well cook well. 

Stuffed Bhindi is ready to serve 😋. 

Other Variation

You can fry the ladies Finger before stuffing. And then fill the stuffing and fry it again. You can also fry like this. I like to fry it directly after stuffing, 

Note

◆ You can use hing instead of garlic cloves. But garlic gives good taste the coconut powder. 

◆ Frying dry coconut powder is optional. As few people(me too) do not like raw garlic smell while eating so I prefer frying dry coconut powder. 

◆ As it is dry fry recipe I did not added onions. 

◆ Adjust spicy as per your taste. 

Tips

● To get ladies Finger crispy, prepare stuffing keep it ready and fry it before serving.  As it would not take much time to cook. 


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