Endu Kobbari/Senagapappu Podi..India

[Guest guest]

I had this at a friends house and bugged her for the recipe. I like it mixed

with rice or pasta.

Mick

 

Endu Kobbari/Senagapappu Podi..India

 

1/2 cup dry coconut, grated

1 cup roasted Bengal gram

3 dry red chiles

1 piece tamarind, 1 inch

1 tablespoon cumin seeds

3 cloves garlic

5 curry leaves

salt to taste

 

In a skillet heat separately dry red chile and curry leaves (without oil) for

three minutes each. Keep aside.

Make into a powder dry red chile from above and the roasted Bengal gram.

This powder should be a bit coarse. To this now add grated dry coconut, cumin

seeds, the above curry leaves and garlic cloves and process for another minute.

(The grated coconut should not get too powdery).

Goes well with hot plain white rice with a topping of butter or ghee. Stays well

up to a month if stored in a container with a tight lid in a cool place.

 

 

Be a better friend, newshound, and know-it-all with Mobile. Try it now.

 

 

[Guest guest]

Thanks for posting this – I love podi with/on rice, and I have been known to

drag a chapatti through it, too. I even have all of the ingredients… sounds

like the start of dinner tonight.

 

Oh, and I realized I did not introduce myself here, but only on the

" regular " Veggie group list. Sorry about that... Not a vegetarian, but we

don't each much meat, either, and I really enjoy cooking a wide variety of

non-meat dishes, especially, as you might have guessed, Indian regional.

 

Judy B – Rochester, NY

 

 

On Behalf

Of Mick

Wednesday, February 27, 2008 1:19 PM

;

gourmet-recipes-from-around-the-world

Endu Kobbari/Senagapappu

Podi..India

 

I had this at a friends house and bugged her for the recipe. I like it mixed

with rice or pasta.

Mick

 

Endu Kobbari/Senagapappu Podi..India

 

1/2 cup dry coconut, grated

1 cup roasted Bengal gram

3 dry red chiles

1 piece tamarind, 1 inch

1 tablespoon cumin seeds

3 cloves garlic

5 curry leaves

salt to taste

 

In a skillet heat separately dry red chile and curry leaves (without oil)

for three minutes each. Keep aside.

Make into a powder dry red chile from above and the roasted Bengal gram.

This powder should be a bit coarse. To this now add grated dry coconut,

cumin seeds, the above curry leaves and garlic cloves and process for

another minute.

(The grated coconut should not get too powdery).

Goes well with hot plain white rice with a topping of butter or ghee. Stays

well up to a month if stored in a container with a tight lid in a cool

place.

 

 

Be a better friend, newshound, and know-it-all with Mobile. Try it

now.