Dry Coconut Podi | Kopparai thogayal

 

Dry coconut/kopparai podi with step by step picture and video.

Kopparai is a dried coconut which has no water inside it. When we keep coconut for long time say 3-4months the water inside it will dry off automatically. We can make many recipes with that dried coconut. I usually carry some coconuts when I travel back from my native. There were two dried coconuts last time. I first tried with one to check how it would be. To my surprise it turned out great and so I made the same with the other dried coconut. It just few minutes to make it.

Preparation time: 5 mins

cooking time: 10 mins

Recipe type: Podi/chutney

Recipe Cuisine: Indian

Makes: A bottle

Author: Babitha

Ingredients:

Dry coconut/kopparai-1

Red chilli-10-12(adjust)

Garlic cloves-6

Tamarind- small berry size

Rock salt- to taste

Curry leaves-few(optional)

Method:

A quick Video

Method:

1. Chop dry coconut/kopparai into small pieces.

2. In a pan, add the coconut pieces, red chilli and roast well. Instead of whole chilli you can use chilli powder. { if using powder add when you switch off because the heat in the pan in enough for roasting the powder}.

3. Add garlic, tamarind, salt , curry leaves( if using). Roast for few a minute and switch off.

4. Cool completely.

5. Transfer to a dry mixer and grind it a coarse ( don't grind it too fine).

6. Cool completely and transfer to an air tight container.

Serve for rice,roti,idli, etc.

Note:

1. You can use chilli powder instead of whole chilli. In that case don't add chilli powder in the beginning itself. Add it after switching off or just before it. The heat in the pan is enough for it to get roasted.