Chammanthi Podi needs no introduction to those familiar with Kerala cuisine. I guess most Keralites love this spice rich dish.
Chammanthi podi is roasted coconut spice chutney powder and every home has a stock of their favorite ones. In the earlier days it used to be prepared in the traditional stone mortar , we call it 'Ural' and the pounding pestal is called as 'Ulaka' in Tamil.
The nadan chammanthi podi, consisting of lentils /urad dhal, and the tamarind are roasted together with all other ingredients; that will take away some of its moisture and gives distinct taste. Another major difference is the way it is ground.
Ingredients :
Grated Coconut : 1 1/2 cups (fresh)
Dried Red Chillies : 15 or Red Chilli Powder : 1 1/2 tbsp
Split Urad Dal /Black Gram : 1 handsfull
Asafotida /Hing/Kayam : a big pinch
Tamarind : small lemon sized ball
Curry Leaves : 2 sprig
Salt to taste
Method of Preparation :
1. Heat a non stick kadai or pan when its hot.
2. Dry roast the grated coconut and urad dal and roast it until light brown color, when it reaches light brown in color, add the dried red chillies tamarind, asafotida, and fry over slow-medium flame. (Note : If using red chilli powder use towards the end of cooking.)
3. Fry until the coconut gets a deep brown, keep on stirring constantly; so that it is evenly roasted.
4. Once browned, if you are using red chilli powder then add it now and roast for couple of minutes and remove from heat and let it cool.
5. Grind it into a coarse powder together with salt in a mixer grinder or food processor
6. After cooling for an hour or two store the chammanthi podi in an airtight container or glass bottle.
Chammanthi podi is roasted coconut spice chutney powder and every home has a stock of their favorite ones. In the earlier days it used to be prepared in the traditional stone mortar , we call it 'Ural' and the pounding pestal is called as 'Ulaka' in Tamil.
The nadan chammanthi podi, consisting of lentils /urad dhal, and the tamarind are roasted together with all other ingredients; that will take away some of its moisture and gives distinct taste. Another major difference is the way it is ground.
Grated Coconut : 1 1/2 cups (fresh)
Dried Red Chillies : 15 or Red Chilli Powder : 1 1/2 tbsp
Split Urad Dal /Black Gram : 1 handsfull
Asafotida /Hing/Kayam : a big pinch
Tamarind : small lemon sized ball
Curry Leaves : 2 sprig
Salt to taste
Method of Preparation :
1. Heat a non stick kadai or pan when its hot.
2. Dry roast the grated coconut and urad dal and roast it until light brown color, when it reaches light brown in color, add the dried red chillies tamarind, asafotida, and fry over slow-medium flame. (Note : If using red chilli powder use towards the end of cooking.)
3. Fry until the coconut gets a deep brown, keep on stirring constantly; so that it is evenly roasted.
4. Once browned, if you are using red chilli powder then add it now and roast for couple of minutes and remove from heat and let it cool.
5. Grind it into a coarse powder together with salt in a mixer grinder or food processor
6. After cooling for an hour or two store the chammanthi podi in an airtight container or glass bottle.
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