Kobbari Kaaram
Recipe prepared by Smt Jhansi Lakshmi
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Article written by Lakshmi Aparna
Preparation Time: 30 minutes
Ingredients
Dry coconut: 1/2 kg
Curry leaves: 1/2 bowl
Red chillies: 100 grams
Zeera: 1 tablespoon
Garlic: 2 big
Salt: 2 tablespoon (or to your taste)
Putnalu: (Veyinchina senaga pappu) 1/2 kg
Oil: 1 tablespoon
Procedure
Fry red chillies and curry leaves with 1 tablespoon refined oil
Let it cool down, mean while remove skin for garlic, also cut dry coconut in to pieces
Blend dry coconut pieces
Add putnalu pappu and blend
Empty the blend into a basin
Blend the fried chillies and add it to the mixture in basin
Add 2 table spoons salt, blend the garlic pieces and jeera & add to the mixture. Mix powder properly. Kobbari kaaram is ready u can have it with white rice, idly or dosa, tastes great with Ghee :)
Tip: While blending coconut pieces in order to avoid damage to your blender, start at the minimum speed and gradually speed up the blender.
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