Chammanthi Podi
Chammanthi Podi – One of the favorite recipes that is so nostalgic which takes us back home. It goes well with rice, idli or dosa. Spread a little chammanthi podi on top of rice, nothing more is needed to have a wonderful lunch. The coconut is grated and the milk is extracted from it. And hence, the chammanthi podi made out of it could be stored for a longer period. And then it is dry roasted with few other readily available ingredients and then left to cool down. Most probably, it is left overnight and the later steps are done only on the morrow. The chilies are grinded separately and then later ground with the dried coconut to prevent the chilies to be in lumps. Also, by doing the grinding in batches, we could reduce the heat depending on our taste. And finally, all the batches are mixed once more. That is what our moms do when we visit them for vacation, they send us with big bottles of chammanthi podi, which we could refrigerate and use once in a while and would last until we visit them for the next time. It's difficult though, as it is so tasty that wouldn't last long. Try this out, and I'm sure it would take you to good and nice days
Ingredients
- 5 cups Grated coconut
- ½ cup Red chilies
- ½ cup Shallots chopped
- 3 tbsp Ginger chopped
- 3 tbsp Garlic chopped
- ¼ cup Curry leaves
- 1 inch balls Tamarind seedless
- Salt to taste
Instructions
- Extract the milk of the grated coconut, and keep the milk in the refrigerator aside for later use
- Then move the coconut into a pan, put the ginger, garlic, curry leaves and red chilies
- Stir well
- Then move the pan to the stove with medium flame
- Stir the coconut and keep stirring until the coconut is dried off and turns slight brown
- Keep stirring that it should not get burnt
- Once dried and slight brown, move the pan from the stove
- And leave it to cool down
- It should be completely cooled down otherwise it won't have a longer shelf life
- Once cooled, take out the red chilies and put the red chilies in a grinder and grind it into powder
- After that, move the ground chilies to another bowl
- From that, take 2 tsp of ground chilies and put it back into the grinder or mixie jar
- Put ½ inch ball size tamarind and salt to it and grind it again
- After that add half of the coconut mix and grind well until powdered
- Then move this powder to another bowl
- Again, put 1 tsp of red chili powder to the mixie jar, and ½inch ball size of tamarind
- Grind this separate before adding the coconut mix
- After that add the rest of the coconut mix and grind it to powder
- Then put the powder made before into the jar and mix both batches together
- After that move the podi or powder to another dry bowl and stir well
- Keep it to cool down, if it has become warm because of the grinding
- Then store in an air tight container and use it after 2 days for much better taste
- That's it.. Yummy Chammanthi podi is ready.
Video
Notes
ALWAYS ADD THE RED CHILIES, SALT and TAMARIND AS PER YOUR TASTE.
Be careful when you dry roast the ccoconut, that it should not get burnt, also it should turn slight brown.
Try this out and you would love it for sure.
Love.
TheLemonGinger
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