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Wednesday, April 6, 2016

A - Z Andhra Recipes ~ E for Endu Kobbari Podi

Today, I am on alphabet 'E', in A to Z series of Andhra cuisine. There are only a few recipe choices with this letter, similar to it's neighbor 'D' in Telugu language. The words 'erra' and 'endu' become important while looking for Andhra recipes starting with 'E', meaning 'red colored' and 'dry/dried' respectively.  There are erra gadda (onion) and erra gummadikaaya (pumpkin) among vegetables. Also I came to know recently that masoor dal is called erra kandipappu in Telugu which when translated becomes red toor dal or red lentils. Endu draksha (raisins) and endu kharjuram (dry dates) are in the dry fruits realm while 'eeta pandu' is the fresh palm fruit. There is endu mirapakaya which happens to be dried, red chillie.
Onion is used to make otti pulusu (sour & sweet onion stew), bajji, erra karam (spicy onion paste) and the erra karam dosa which happens to be the popular Rayalaseema dosa / pancake smeared with cooked chickpea flour paste and the previously mentioned erra karam. While the pumpkin is used to make koora and pulusu (curry and stew respectively.) 
And of course there is 'endu kobbari' which happens to be dried coconut and the star ingredient of today's recipe. I chose to go with a simple spice powder using dried coconut that can be used to jazz up plain curries or that can be eaten along with plain rice and ghee. There is kobbari podi, a popular version using shredded fresh coconut that I prepare now and then. I love the podi but hate the tedious job of roasting the coconut on slow flame until golden brown. This dried coconut version is similar to it but it is quick, cheat version and can be prepared in no time. The addition of cumin lends a subtle aroma and flavor to the podi.
Ingredients:
1 cup grated dry coconut 
1 tsp. cumin seeds
2 - 3 dried, red chillies *
Salt to taste 
(* I used spicy variety chillies. The quantity can be varied according to one's preferred spice level. 1 chillie can be replaced with byadagi variety for color.)

Method:
* Toast cumin seeds until they start to turn brownish and keep aside. Toast chillies on low flame until they turn crisp. Let both the ingredients cool.
* First grind cumin seeds, chillies and salt together. Next add the grated coconut and grind into slightly coarse powder.
* Transfer the ground mixture onto a plate and let cool if it is warm.
* Store it in an airtight container and use as needed. 

So far on A - Z Andhra Cuisine,
A for Alasanda Vada
B for Bellam Garelu
C for Chiyali
D for Dondakaaya Kaarapu Kaaya



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63.


23 comments:

Sapana Behl said...

This podi with coconut and chillies sounds very flavorful and spicy.Love the color of it.

Srividhya Gopalakrishnan said...

Love your write up and this is one yummy podi.

Pavani N said...

That is yummy multi purpose podi. I never made this endu kobbari podi. Will have to try it some time.

Usha said...

Endu kobbari podi is mouthwatering. Even I make something similar but also add some garlic to it.

vaishali sabnani said...

I love the way you write in detail explaining the correct meanings , the podi looks tempting and has a beautiful vibrant color .

Amara Annapaneni said...

Yummy podi Suma, I have to try this one soon:) lovely share...

Sandhya Ramakrishnan said...

Lovely podi! I would love this spicy podi with curd rice :)

Srivalli said...

This is indeed a versatile podi Suma..yours look so fiery!..

Gayathri Kumar said...

That is a nice spice powder with coconut. I am learning so many words in Telugu because of the BM.

Nisha Sundar said...

We make a similar podi but with less spice... That's an absolute favorite of mine... Would love to try this one as well...

Padma Rekha said...

Ahhh now this podi with hot idlis that's my favorite. what a color you got so beautiful.. Perfect choice for the alphabet suma....

Priya Suresh said...

Excellent multi purpose podi, thanks for sharing, especially am in love with the colour of this podi.

Smruti Shah said...

Yummy podi recipe. Lovely color you got there :) Would love this with idlis and dosas!

Nalini's Kitchen said...

We do make similar kind of podi with garlic..Nice pick for the alphabet.

Kalyani said...

Love such flavourful podis, Suma n nice read about the different version / dishes with E

rajani said...

It's full of flavors!

Kalyani said...

We use vangibhath powder similarly... Roasting coconut sounds like chanmanthi podi of Kerala cuisine

Padmajha PJ said...

Flavorful Podi. I love to have few varities in the pantry. Bookmarked this one...

The Pumpkin Farm said...

life saver podi is what i call this, the color is stunning

Priya Srinivasan said...

Lip smacking podi suma!!love the color. I m making this soon!!

Chef Mireille said...

the vibrant color of this podi - looks so flavorful

Ruchi Indu said...

Love the color of the podi... Good multipurpose podi...

veena krishnakumar said...

This is such a flavourful podi.Now tempted to make this