Comments on: Kobbari Kaaram

by: Kay

Sat, 13 Dec 2008 18:29:38 +0000

Dear Indira,

I made this kobbari karam podi today. Ofcourse with 5 chillies instead of 15. I used srilankan variety which is hotter than Indian ones.. It was at the back of my mind for ages and it finally got made today! And I’m so glad I tried it! I had had a taste of this thengai podi when I was a little kid… no matter which recipe I tried, to recreate it, it just wasn’t right.. Your recipe was just perfect and it was exactly what I was looking for.

Thanks very much! This recipe is a keeper in my kitchen!

by: Praveena

Wed, 16 Apr 2008 00:53:20 +0000

Hi Indira,

Thanks for your immediate reply. Will try it out

by: Praveena

Tue, 15 Apr 2008 21:23:31 +0000

Hi Indira,

excellent recipe. Have a question. Can I use frozen coconut which we get in the Indian store here? Do I have to roast the coconut as well?

Hi Praveena,
You have to roast the fresh coconut, otherwise the podi won’t stay fresh for more than one or two days. Indian stores started selling dried pieces of coconut, you could use them for this recipe.
-Indira

by: Sailaja

Thu, 18 Oct 2007 16:10:16 +0000

Do we need to roast Kobbari as well?

Indira replies:
If it is fresh coconut, then yes.

by: Siri

Tue, 11 Sep 2007 19:15:59 +0000

Hey Indira,

Your recipe reminded of my mom’s kobbari kharam..:D.. and I am so thrilled to see it after such a long time…
My mom used to use this as curry powder for almost all recipes.. and they used to taste so yummmmmmm… thanks for sharing Indira…:)

by: Vendakkai (okra) stuffed with Indira’s kobbari kaaram « Amma’s special…

Mon, 03 Sep 2007 07:14:03 +0000

[…] September 3rd, 2007 at 1:12 pm (Poriyal/Kootu/Varuval/Thuvayal, Tamilnadu Cuisine) At home okra or vendaikai is for sambhar or a simple poriyal. Else it will go into a puli kuzhambu (a tamarind based gravy). When we were kids we used to make a big fuss to eat these vendaikai (inspite of amma making us believe that eating okra will increase our arithmetic skills - till now don’t know how ). So one fine day she invented this okra fry which made us empty the vessel in few minutes. Yes! we used to have it by 11 am in the morning straight from the tava When our dear Indira posted the “kobbari kaaram” recipe I was very tempted to try that with okra and here comes the recipe. […]

by: Akhila

Wed, 22 Aug 2007 22:08:52 +0000

Indira,
I get dried sliced coconuts(in Tamil we use the work “Kopparai thengai”) in my grocery. Can I use that instead of making oven-dried coconuts for this recipe?
Thanks for taking the time to read and reply to my query,
Akhila

Hi Akhila,
They are perfectly fine but only thing is check for the quality, both the sweetness level and fragrance. Old coconut pieces sometimes do not taste that good. This recipe taste is entirely based on coconut, so always go with quality coconut.
Hope this helps.
- Indira

by: Little heaps of dynamite…………and an ode to a friend « Escapades

Tue, 21 Aug 2007 10:36:04 +0000

[…] Kobbari Kaaram (adapted from Indira’s Mahanandi) […]

by: Prajakta

Sat, 18 Aug 2007 12:21:22 +0000

Indira,

Made this yesterday, tastes awesome! Thanks for the recipe. The picture is awesome.

by: Rama

Fri, 17 Aug 2007 22:46:16 +0000

I prepared this powder with ballari coconut following your recipe. It came out awesome. Your chard dal and this kobbari kaaram with rice and yogurt was our meal today.
You simply rock, Indira! Thank you!