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.

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