Kobbari Karam

Kobbari Karam

This is a spicy chilli powder.It is also called as chinnulli paya karam .You could use this powder for any fried curries like potato fry,bitter gaurd fry,yam(sweet potato),chama gadda (Arbi),spinatch fry,Amaranth leaves fry ,tindora fry,bendakaya fry(ladies finger),carrot fry,beet root fry,cabbage fry,califlower fry,Beans fry,egg plant(brinjal) fry .....etc to get nice taste.you could also serve this kobbari karam for Garelu(medu vada),punugulu(bonda/puli bongaraalu),Idli,Dosa,pesarattu,Ravva dosa,uthappam,upma....etc.
It is a great accompaniment with ghee and mudda pappu for Plain Rice.It tastes heavenly.


Ingredients:

Red chilli powder -3 cups (for better result you could is bright red color chilli powder)
Dry coconut -1 cup
Garlic -1 cup
Salt -1/2cup


Method:

Add dry coconut,garlic and salt to blender to make a corse paste.
Note:Make sure the blender/mixi jar and your hands are dry.
Don't add water while you blend this mixture.
Water/moisture is the enemy for this preparation.
Then tranfer this mixture in to a bowl.
Add red chilli powder to this mixture .
Then mix it well with woden spoon/spatula.
Store it in a air tight container.
You may make larger quantities for long time usage.
If you want to retain the color and freshness for long time (like 2 years) put it into ziplock bags then store it in freezer.