Comments on: Ballari Coconut (Ballari Kobbera)

by: sreepad kanugovi

Fri, 20 Mar 2009 08:38:17 +0000

Hi,

I am from the place Ballari in kannada. Infact this concept of drying coconut evolved in our district as the temperature is high. Hence in whole of andhra pradesh ( Rayalaseema ) this coconut is called as Ballari Kobbera only. But in kannada we call it as “Vana Kobbari” only.

by: Anjali

Tue, 04 Sep 2007 11:02:39 +0000

Indira I am not sure if this type of whole dried coconut is priced higher or tastes better. In Marathi we say Naral/ coconut is “Gota” which literally means bald. Ain’t that funny. Sometimes if the coconut is overipe and dried whole it gives bad taste. Yes but I have seen such whole dried coconut here in blr. Also I think it gets the name ballari kobbara from the Bellary district in karnataka.

Indira replies:
Because of the special drying process, this type of whole dried coconut tastes much better than regular one.
See the coconut photo, this coconut was part of the “sare” that my mother packed for me during India visit. It really tastes superb! You have to beleive me on this. and if you get a chance, try and taste ballari kobbara at Blr.
About coconuts gone bad, there are always some bad apples in every bunch.

by: kavya

Fri, 24 Feb 2006 13:28:53 +0000

hi, Indira, I have become a big fan of your recipes, i have tried many of them and all have come out well, thanks a lot.

‘kobbari/kobri/khobri’ in kannada, reminds me of my inlaws and grandparent’s places where a room is dedicated for coconuts. They are left on the tree until they turn brown then brought down and kept in store. When ever they need a dry or fresh coconut, they test it and pick up appropriate one. The outer part of them is called ‘motte’ which is used to heat water in a ‘hande’, saves lot of electricity. Even the hard shell, the dried leaves are all used to heat water.

Beautifully carved during weddings, used in temples and festivals, so many uses in one tree and nothing goes wasted.

by: Aisha

Tue, 21 Feb 2006 18:29:02 +0000

Hi, love your site and comments! also heard the term “kobbara” before - as they call coconut chutney “kobbara chutney” - my mom in law makes it. I’m South African and working in Cleveland, USA and I love Indian recipes. Talking about coconut - I tasted a coconut candy in Toronto this weekend (was there to visit some friends). It was from Hawaii, and it was dried pieces of coconut but sweetened and hard and crunchy, it was lovely!

by: Anon

Tue, 21 Feb 2006 02:20:42 +0000

Indira, thats “Kobbari” in Kannada…

Indira replies..
thanks S. I’ve just corrected it.

by: Indira

Mon, 20 Feb 2006 20:39:51 +0000

Thank you all so much for responding and commenting. I really appreciate it! Now I know what it's called in Gujarati (Sooku Kopru) Tamil (Koparrai Thengai//Kopparai), Kannada (Kobbari), Malayaalam (Kopra) and Malvani (Sukka Khobra).and also the cultural significance and few more recipes to try. Thank you all.

by: Karthi Kannan

Mon, 20 Feb 2006 15:38:57 +0000

Hi Indira:
This type of coconut is called as “KOPARRAI THENGAI” in Tamilnadu. I remember in my paternal granparents place, they use it to prepare coconut oil (BTW they prepare gingely also at home) I can able to think of the strong tangy aroma of the coconut oil, great aroma. Also we use this kind of coconut oil for applying hair, as far as cooking is concerned we used it for seasoning for Avial, sometimes for deep frying chicken, muruku (very rarely though). Muruku prepared with this oil, tastes really great.

–Karthi

by: Sara

Mon, 20 Feb 2006 14:54:54 +0000

Mmmh, sounds and looks delicious, but I will never find it in Italy, I’m afraid…
Sara

by: swarna

Mon, 20 Feb 2006 14:38:40 +0000

hi Indira,

In tamilnadu it is called “Kopparai”.sometimes people call it kopparai thengai just to differenciate it from normal thengai (coconut).Thengai means coconut.Yes it is used special occasions for preparing sweets like somasi(the pooranam inside will contain, channa dal, sugar or jaggery and grated kopparai)and some others too which fails my memory now.
keep up your good work…
Swarna

by: Alanna

Mon, 20 Feb 2006 13:37:17 +0000

What a great conversation you started, Indira! I have a question, too, about the ‘coconut powder’ in my pantry, seems to be unsweetened and very fine coconut although from what you’ve said, all coconut is dried in a way to be sweetened, even if naturally from its own milk? It comes from Raja Foods and has no ingredient list or nutrition information either! And it was inexpensive, maybe a couple of dollars for a pound. I’d love to know how to use it other than as a substitute for sweetened coconut.