Kobbari karam (coconut podi)

About this podi

Kobbari karam is made from endu kobbari, dried coconut: the hard, brown-shelled halves rather than a tender, wet coconut. Dried coconut tastes richer and nuttier, and here it's ground with roasted peanut and a gentle amount of red chilli into a soft, slightly oily powder. The result is mild, 1 of 3 on our chilli scale, with a light sweetness from the coconut. That makes it the gentlest jar in our podi range. It's the podi we'd suggest to anyone who wants to try podi rice without the heat, and it sits well next to a hotter pickle on the same plate, each making the other taste better. Coconut podis are made all over South India; ours keeps it simple, with coconut and peanut doing most of the work. It contains peanut, so please check the allergen list on this page if that matters for you.

How to enjoy

• Hot rice with a spoon of kobbari karam and ghee for a mild podi rice.
• Sprinkle over a ghee dosa or idli.
• Put it next to a hot pickle like avakaya to balance the plate.
• Stir into upma at the end of cooking for texture.