A spice rich delight from Malayali cuisine, Chammanthi Podi (Roasted Coconut Chutney Powder –ചമ്മന്തി പൊടി) doesn’t need an introduction to those familiar with Kerala cuisine. The greatness of this dish comes from the fact that it can be preserved for long, even for several months, making it a favorite for the bachelor community. It is one of the ways to get the flavor of Kerala to Non-Resident Keralites.
Ingredients
- Grated Coconut : 4 cups
- Chilli powder : 3 Tbl-sp (adjust)
- Pepper cones : 2 Tbl-sp (adjust)
- Tamarind : gooseberry size (adjust)
- Curry leaves (dried) : 2 sprigs
- Salt for taste
Method
- In a pan /kadai add the coconut and pepper-cones and fry it.
- Normally no need for adding any oil for frying the coconut, if you see the coconut is sticking in the pan add some coconut oil.
- Once the coconut turns light brown, add the curry leaves.
- Fry it until the coconut became golden brown color.
- Switch off the stove and add the chilli powder and stir it, the coconut mixture is hot, so chilli powder will burn if you don’t stir continuously. Stir it about 1 minute.
- Let the mix cool completely.
- Now its time to put it in a mixer with enough salt and tamarind to make a coarse powder: Put a small quantity at a time to the mixer, and pulse a second and again mix it and pulse it again. Repeat the same processes until you get the coarse powder.
- Then keep everything in a big bowl and mix together, adjust the chilli and salt level, if you want more, may add at this time.
Tips:
- Make sure to use evenly grated coconut for frying. Otherwise some coconut will fry very fast and some coconut will not fry. An alternative is to put the coconut in a mixer and pulse it .So frying time will reduce and you will get evenly fried coconut.
- Make sure to use dried curry leaves for chammanthi podi, if you don’t have dried ones, wash it well and wipe it and keep it in the sun for drying before the use.
- Remove any seeds from the tamarind before putting into the mixer.
- Make sure to use dry spoons to serve the chutney if you want to preserve it for long.
