Nadan Chammanthi Podi-Idi Chammanthi Recipe
Servings: 1 big bottle
Calories:
Chammanthi Podi is roasted coconut spice chutney powder,very popular recipe in Kerala.
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Ingredients
- For Method : 1
- Grated Coconut : 2 1/2 cups fresh or frozen / 1 big coconut (fresh)
- Shallots /Small Red Onions /Kunjulli /Cheriya Ulli : 2 tbsp or 6 nos crushed
- Ginger : 1tsp finely crushed
- Coriander Seeds : 1 tbsp
- Cumin Seeds : couple of pinches
- Dried Red Chillies : 20-25 or Red Chilli Powder : 1 1/2 tbsp or adjust according to your spice level
- Black Pepper Powder : 1/4 tsp
- Tamarind : small lemon sized ball
- Curry Leaves : 2 sprig
- Salt to taste
- For Method : 2
- Grated Coconut : 2 1/2 cups fresh or frozen or 1 big fresh coconut
- Dried Red Chillies : 20-25 or Red Chilli Powder : 1 1/2 tbsp or adjust according to your spice level
- Split Urad Dal /Black Gram / Uzhunnu parippu : 2 handsfull or 1/4 cup
- Asafotida /Hing/Kayam : a big pinch
- Tamarind : small lemon sized ball
- Curry Leaves : 2 sprig
- Salt to taste
Instructions
- Heat a non stick kadai or pan when its hot.
- Dry roast the all ingredients except tamarind and salt, over slow-medium heat. (Note : If using red chilli powder use towards the end of cooking.)
- Fry until the coconut gets a deep brown, keep on stirring constantly; so that it is evenly roasted. It takes about 30-45 minutes.
- 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.
- Grind it into a coarse powder together with tamarind and salt in coffee grinder or food processor or blender.
- After cooling for an hour or two store the chammanthi podi in an airtight container or glass bottle.
- Serve with Rice, Kanji /Rice Gruel or mix with a tsp of coconut oil /cooking oil and serve as a side for Idli, Dosa or with anything as you wish. Enjoy !
- Method : 2
- Heat a non stick kadai or pan when its hot.
- 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.)
- Fry until the coconut gets a deep brown, keep on stirring constantly; so that it is evenly roasted. It takes about 30-45 minutes.
- Once browned, if you are using red chilli powder then add it now and roast for couple of minutes andremove from heat and let it cool.
- Grind it into a coarse powder together with salt in a coffee grinder or food processor or in a blender.
- After cooling for an hour or two store the chammanthi podi in an airtight container or glass bottle.
- Serve with Rice, Kanji /Rice Gruel or mix with a tsp of coconut oil /cooking oil and serve as a side for Idli, Dosa or with anything as you wish. Enjoy !
Notes
Do not use a drop of oil and water for this recipe.
I do recommend using fresh coconut, frozen preferred, but don't use dessicated.
Always try to roast the ingredients in slow medium heat as it will burn easily and do stir constantly till it is evenly roasted.
This chuntey powder has a high shelf life and keeps well for a month in room temperature and will stay long if stored in refrigerator.
I do recommend using fresh coconut, frozen preferred, but don't use dessicated.
Always try to roast the ingredients in slow medium heat as it will burn easily and do stir constantly till it is evenly roasted.
This chuntey powder has a high shelf life and keeps well for a month in room temperature and will stay long if stored in refrigerator.
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