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.
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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.
Popular podi is idli/dosa podi and kandi podi. I usually make peanut podi, ellipaya karam podi and flax seed peanut podi at home.
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!
Ingredients
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.
Preparation
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
Equipment
- Spice grinder or an Indian mixie
Ingredients
- 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
Instructions
- 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.
Notes
- Adjust garlic and chili powder to taste. I like garlic and use it liberally.
- Nutritional values are approximate values.
Nutrition
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Post was originally published in August 2011. It is updated with new images and content.
Suma Gandlur says
We usually toast the fresh coconut until brown to prepare kobbari podi which is tedious. This dry coconut version seems quicker and am sure garlic adds flavor.
V.Padmajha says
My grandma used to send me batches of kobbari pudi[minus the garlic]and looking at this post remineded me of her. I am sure to make a batch soon and enjoy with some piping hot rice and ghee.
NARMADHA says
I love this with rice and topped with ghee. It is so flavorful with garlic and must-have condiment. My kids love this with dosa.
Radha says
Love this yummy podi mixed with ghee rice.
Rafeeda - The Big Sweet Tooth says
This totally feels like our thenga chammanthi, just that we make it with fresh coconut and can’t store it… This must be super delicious…
Rajani says
Bookmarking this Usha, you can never have enough podi recipes at home 🙂
Archana says
Love the images Usha. I hope I am also “inspired” by the images! 😀
The coconut garlic powder is so simple to make I am sitting on what feels like a ton of dedicated coconut can make it. Adding it to rice is a lovely option.
Sandhya Ramakrishnan says
Oh yes! I can have this podi with rice or idli or dosai any day. My family didn’t use garlic, but I always make it with garlic as we love the flavor.
Vaishali says
This is such a versatile powder- we have it stocked in the frig all the time.
never tried it with rice, but I love it with just about anything, especially with bread.
Ritu says
So good….the best part is, it uses dry coconut which is always there in the kitchen
Kavi says
Its tastes so good in a Vada Pav!! 😀
Kavi | Edible Entertainment
Srivalli says
That’s one lovely powder..thanks for sending it for the event!
Sushma Mallya says
This powder looks so yummy..perfect with rice:)
Desisoccermom says
Thank you for the entry. I love the color of your spice powder. Can you add a few lines as what you can use this powder with, for example do you eat it with rice, dosa and idli or is it used in sabzis, stir frys and curries?
MySpicyKitchen says
Sure Jaya, I will write a separate paragraph about what it can be eaten with.
chitra says
wow, lovely color. tastes best with dosa i feel.
Priya says
Yumm, definitely a flavourful and spicy powder..
sapthanaa says
awesome recipe… goes well with rice or idly.. yumm!!!!
nirmala says
Must be spicy and the pictures are awesome!!!!
Kalyani says
Slurp ! Am loving this.. Should make this @ home as hubby loves garlic.. thanks for posting Usha 🙂
bookmarked !
Cheers
Kalyani
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PJ says
As I always say – I love to have such spice mixes with piping hot rice and a dollop of ghee.. absolute heaven…
aarthi says
wow….yummy i love garlic
Srivalli says
Picture looks so inviting usha. Lovely presentation!
MySpicyKitchen says
Yes Harini, it is spicy and I love it spicy! 🙂