How to make Kerala style chammanthi podi?
Preparation Time : 30min & Cooking Time : 30 min
Serves : 1medium bottle
Shelf life : 3months or 6months in refrigerator
Grated coconut : 1 large coconut or 3/4 bag of frozen coconut
Tamarind : a small lemon size ball or 1 1/2 tbsp tamarind paste
Dried Red chili : 20 or 1tbsp-1tbsp Red Chilly powder
Pepper Corns : 1tsp
Coriander seeds : 1 table spoon
Curry leaves : 3Springs
Cumin Seeds : a Pinch*
Shallots / Cheriya Ulli : 2 table spoon, chopped*
Ginger chopped : 1 inch piece*
(Notes : Ingredients marked with "*", Cumin, Ginger and shallots are used in the traditional chammanthi podi, but i personally feel it will bring down the roasted coconut flavor. So i didn't use it this time)
1. Heat a kadai / heavy bottom vessel in low-medium flame and dry roast the grated coconut till light golden in color. Now add all other ingredients except salt and tamarind and stir fry.
2. When the coconuts are evenly dark golden brown add tamarind and Stir fry for 2 minutes to absorbe water from tamarind. (If you are using chilly powder instead of red chillies, add now and give a stir for 1 minute). Switch off the heat and allow to cool.
3. Add salt and grind it into a coarse powder in a coffee grinder or food processor. Spread it on a paper / plate and allow to cool for another 10minutes and store in an air tight container.
4. Serve this nadan chammanthi podi with rice / Kanji / with idli & Dosa.