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Food Guide to Cooking

Kerala recipe for chammanthi podi or dry roasted coconut chutney powder

This spiced condiment is perfect for a meal when short of time



Guide to making Kerala chammanthi podi at home
Image Credit: Supplied/Sobha Varghese

This easy-to-make classical south Indian spice powder or condiment made with coconut is served as a side for dosa (crisp savoury rice pancakes), idli (steamed rice cakes), kanji (porridge) or steamed rice. Here's my recipe for it:

Preparation time: 10 minutes

Cooking time: 40 minutes

Serves: 3 to 4

Ingredients:

Here's what you will need: Grated coconut, shallots, ginger, garlic, tamarind, black pepper powder, coriander powder, red chilli powder, salt to taste and curry leaves
Image Credit: Supplied/Sobha Varghese

Ingredients:

3 cups of grated coconut

100 gms shallots

10 cloves of garlic

2 ½ inch long ginger

25 gms tamarind (imli or pizhu puli)

1 tbsp black pepper

1 tbsp coriander powder

1 tbsp of red chilli powder

2 sprigs curry leaves

Salt to taste

Method: 

Step 1: Chop shallots, ginger and garlic into small pieces.

Step 2: In a thick-bottomed pan, dry roast the grated coconut, chopped shallots, chopped ginger, chopped garlic and add curry leaves.

Add grated coconut to a pan...
Image Credit: Supplied/Sobha Varghese

Step 3: Dry roast it on a medium flame until the mixture turns dark golden brown. Make sure to stir continuously so that the mixture is evenly roasted. This should take about 30 minutes.

Dry roast the coconut, chopped shallots, chopped ginger, chopped garlic and add curry leaves until golden brown
Image Credit: Supplied/Sobha Varghese

Step 4: Add the black peppercorns and roast it for another few minutes.

Step 5: Once the brown colour is achieved, turn the flame off and immediately add coriander powder, chilli powder and salt to taste. Mix well. 

Add coriander powder...

... and red chilli powder

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Step 6: Once cooled, powder the mixture in a food processor for a few seconds. Add tamarind, blend until the mix becomes a coarse powder. Adjust the salt accordingly and leave it aside to cool.

Grind the mix to a fine powder
Image Credit: Supplied/Sobha Varghese
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Step 7: Once cooled, store the 'chammanthi podi' in an air-tight container. Refridgerate to extend shelf life.

Step 9: Serve and enjoy!

Serve and enjoy!
Image Credit: Supplied/Sobha Varghese
Sobha Varghese
A home-maker based in Mumbai, India, Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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