Kobbari Karam

Cuisines

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Recipe

Ingredients

1 cup	fresh grated coconut
5	dried red chilies
2 tablespoons	chana dal
1 tablespoon	urad dal
1 teaspoon	coriander seeds
1 teaspoon	cumin seeds
2 tablespoons	oil
1 teaspoon	mustard seeds
1 pinch	asafoetida
1 sprig	curry leaves
to taste	salt

Instructions

1. 1 Heat 1 tablespoon of oil in a pan over medium heat.
2. 2 Add chana dal, urad dal, coriander seeds, and cumin seeds to the pan and roast until they turn golden brown.
3. 3 Add dried red chilies to the pan and roast for another 1-2 minutes until they become crisp.
4. 4 Remove the roasted ingredients from the pan and let them cool.
5. 5 In the same pan, add the grated coconut and dry roast until it turns light golden brown. Set aside to cool.
6. 6 Grind the roasted dal and spice mixture into a coarse powder.
7. 7 Add the roasted coconut to the grinder and blend everything together into a coarse powder. Add salt to taste.
8. 8 Heat the remaining 1 tablespoon of oil in a pan.
9. 9 Add mustard seeds and let them splutter.
10. 10 Add asafoetida and curry leaves to the pan and sauté for a few seconds.
11. 11 Add the ground coconut spice mixture to the pan and mix well.
12. 12 Cook for 2-3 minutes on low heat, stirring continuously to combine the flavors.
13. 13 Remove from heat and let it cool. Serve as a side dish or accompaniment.