My first contribution to my blog is upma and kobbari podi, which has been a classic combination that I loved. My mom is a great cook and she always fancied creating her own delicacies. This combination is one of her discoveries. This one of my favorite lunch box entity and it is till date.
The kobbari podi however can be eaten with different combination like idly's, dosa's and with rice.
Here is the recipe for kobbari podi:
Ingredients:
1. Minapappu 1/2 cup.
2. Sanagapappu 1/2 cup.
3. Endu Mirchi 5-6.
4. Jeera 1 tsp.
5. Endu kobbari 1/2 cup.
6. Oil 1/2 tsp.
Method:
Fry the minapappu, sanagapappu along with endu mirchi, till they are properly roasted.
Keep them aside and let it cool down
Now in 1/2 tsp oil fry the kobbari, till it turns golden brown in color.
Keep it aside and let it cool down.
Grind the minapappu and sanagapappu, with mirchi and then add the kobbari and jeera to it.
This kobbari podi can be stored in an airtight container.
