Kerala recipe for chammanthi podi or dry roasted coconut chutney powder

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

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

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.

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.

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. 

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.

Step 7: Once cooled, store the 'chammanthi podi' in an air-tight container. Refridgerate to extend shelf life.

Step 9: Serve and enjoy!