Kobbari Kaaram

Recipe Prepared By

Smt Jhansi Lakshmi

Article Written By

Preparation Time: 30 minutes



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


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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