Endu Kobbari Podi / Spicy Coconut Powder

We make a kobbari podi aka coconut powder in Andhra using fresh coconut that is usually eaten with rice and ghee. The traditional method of preparation involves a lot of stirring and in turn, loads of patience. The fresh coconut is grated (or even frozen shredded coconut can be substituted) and toasted on low flame until it is uniformly browned. The coconut is then let cool and ground with the basic spices - salt, red chillies and cumin. The powder stays fresh for months, tastes awesome and is worth the time. Today's version is slightly different and uses the dried coconut instead which makes the podi making process much simpler but tastes equally delicious.

Ingredients:
2 tbsp. split chickpeas / chana dal 
2 tbsp. skinned black gram / urad dal 
8 to 10 spicy dried red chillies or as needed
1 tsp. cumin seeds
1 cup grated dry coconut
Salt to taste
Optional ingredients:
1 tsp. coriander seeds. 
A pinch of fenugreek seeds 

Directions:
* Toast split chickpeas, urad dal and red chillies together on  medium flame, constantly stirring. When the dals start to turn reddish / brown, add cumin seeds and the ingredients mentioned as optional, if using. Toast for a minute or until the coriander starts to change a shade of color. Turn off the stove and let the ingredients cool completely.
* Grind the toasted ingredients along with grated dry coconut and salt finely. 
* Store in a container with a tight lid. The powder remains fresh for months with or without refrigeration.


This post is an entry for Blogging Marathon #101 under 'Condiments' theme.

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