Kobbari Karam (Spicy Coconut Powder)

Print Recipe

Kobbari Karam (Spicy Coconut Powder)

Kobbari karam is a popular South Indian condiment made with fresh coconut, red chilies, and other spices.

Prep Time5

Cook Time15

Total Time20

Course: Chutneys

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: big jar

Calories: 1272kcal

Author: Geetha

Equipment

1 Heavy Bottom Steel Pan
1 Spoon
1 Mixer Grinder

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

1.5 Teaspoons Oil
2 Tablespoons Urad Dal
2 Tablespoons Chana Dal
1 Tablespoon Coriander Seeds
15 Dried Red Chillies adjust to taste
1 Teaspoon Cumin Seeds
17 gms (or) small lime size Tamarind
245 gms (or) 1.5 Cups Fresh Coconut chop into small pieces
Salt as required

For Tadka

1.5 Teaspoon Oil
1 Teaspoon Mustard
1 Teaspoon Urad Dal
1 Teaspoon Chana Dal
a pinch Asafoetida/ Hing
handful Curry Leaves
2 Dried red chillies break each into 2-3 pieces

Get Recipe Ingredients

Instructions

In a steel pan, heat the oil over medium-low heat.
1.5 Teaspoons Oil
Add chana dal, urad dal and roast for 2 minutes until they are fragrant.
2 Tablespoons Urad Dal, 2 Tablespoons Chana Dal
Now add coriander seeds and roast for a minute until they release aroma stirring regularly.
1 Tablespoon Coriander Seeds
Add dried red chillies and roast for a minute until they release the pungent aroma.
15 Dried Red Chillies
Now reduce the heat down to the lowest and add the tamarind and cumin.
1 Teaspoon Cumin Seeds, 17 gms (or) small lime size Tamarind
Roast for two minutes, stirring often to keep the tamarind from sticking to the base of the pan.
Switch the heat off and let the spices cool completely.
Once cooled, transfer the roasted ingredients to a mixer jar or blender. Add salt and grind everything into a powder.
Salt
Now add chopped coconut to the spice mixture in the mixer jar and grind coarsely.
245 gms (or) 1.5 Cups Fresh Coconut
In the same steel pan, heat the oil. Add the urad dal, chana dal, and mustard seeds.
1.5 Teaspoon Oil, 1 Teaspoon Mustard, 1 Teaspoon Urad Dal, 1 Teaspoon Chana Dal
Let mustard seeds splutter and the dals turn golden brown.
Add dried red chillies followed by asafoetida and curry leaves.
a pinch Asafoetida/ Hing, handful Curry Leaves, 2 Dried red chillies
Stir well and switch the heat off.

Notes

Adjust Spice Level: The quantity of dried red chilies you use will determine how spicy your kobbari karam is. Adjust the quantity of chilies according to your desired level of spiciness.

Cool Before Grinding: Allow the roasted ingredients to cool completely before grinding them.

Roast Carefully: Roast the ingredients over medium heat to prevent burning. Keep an eye on them and stir frequently to ensure even roasting.

Grind Coarsely: Grind the coconut into a coarse powder.

Tamarind: Remove the seeds and strings from the tamarind.

Nutrition