Coconut garlic powder is a spicy, flavorful chutney powder with dry coconut. No cook, 5 minutes, 5 ingredients recipe is a must have condiment and tastes amazing with hot rice and a dollop of ghee or oil.
Podi / Chutney Powder
Podi or chutney powder is a common condiment in South Indian cuisines. There are many podi recipes and it is usually a blend of either lentils, nuts, seeds or herbs, seasoned with chilies and spices.
But my quick fix for lazy days is always today’s no cook recipe, kobbari ellipaya podi or kobbari karam. Hot rice with kobbari karam with dollop of ghee is a comfort food!
This is a 5 ingredients recipe and can easily adjust the quantities of each ingredient to taste. Full ingredient details in recipe card below.
- Dry Coconut – Hand grated coconut is the best but ease of convenience, commercial grated coconut or even coconut flakes work.
- Garlic Cloves – It is the second key ingredient behind coconut. Adjust the quantity to your liking.
- Other Ingredients – Cumin, chili powder and salt.
It is an easy preparation. It is no cook, less than 5 minutes recipe. Pulse coconut, cumin, chili powder and salt in a food processor or blender or a spice grinder. Then add garlic and pulse for few seconds. You can also crush garlic and mix it with coconut mixture.
Usage and Storage
Serve powder with hot rice and a few drops of oil or ghee. Podi tastes good even with idli and dosa. Mix some oil in podi and use it as a dip for idli and dosa. Another way to use kobbari karam is to mix with some instant oatmeal for a savory porridge.
Store karam in an airtight jar at room temperature for at least 10 days. It is fresh and tastes the best in the first 5 days.
More Coconut Recipes
Detailed, Printable Recipe
Coconut Garlic Powder
- Spice grinder or an Indian mixie
- ½ cup Coconut Powder I used desiccated coconut powder
- 1 tablespoon Chili Powder adjust to tolerance level
- 1 ½ teaspoon Salt adjust to taste
- 1 ½ teaspoon Cumin
- 6 medium Garlic Cloves
- Take the dry ingredients in a spice grinder and grind it to powder.
- Add the garlic cloves to the powder and run it again until the garlic is crushed. Or add crushed garlic to the powder and mix it well.
- Transfer to an airtight container. Serve it with hot rice with a few drops of oil of a dollop of ghee.
- Amma (mom) says shelf life of this powder is at least 10 days.
- Adjust garlic and chili powder to taste. I like garlic and use it liberally.
- Nutritional values are approximate values.
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Post was originally published in August 2011. It is updated with new images and content.