Chammanthi Podi | Roasted Coconut Chutney Powder | Thengai Podi

Chammanthi podi is a condiment from Kerala which is prepared from shredded coconut, urad dal (black gram), red chillies and other spices. In olden times, this was made by pounding the ingredients in a traditional stone mortar and pestle. This definitely tastes better than the ones ground in our regular mixer. This is usually served with rice and kanji (porridge) but also goes with idli and dosa.

The ingredients varies from house to house and today I’m sharing the way how we make at home. This is a no-onion no-garlic recipe. This spicy powder comes really handy when you are lazy to cook up a meal. Just mix with rice and add ghee or sesame oil or mix with curd rice – whatever way it’s tastes delicious. Even if you can’t get fresh grated coconut, you can try this one with dry shredded coconut. You can make this in bulk and store in airtight container for months.

Chammanthi Podi

Kerala style spicy condiment with coconut, urad dal and spices

Print Pin Recipe

Servings 1 cup

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Ingredients

• 2 cup grated coconut
• ½ cup whole urad dal / black gram
• 10-12 dry red chillies
• Gooseberry-size tamarind
• 1 tsp asafoetida / hing / perugayam
• 2 sprigs curry leaves
• Salt to taste

Instructions

• In a pan, add the urad dal and dry roast in medium heat until the dal turns golden brown. Transfer to a plate to cool.
• Add the red chillies and fry till they are crisp. Transfer to the plate.
• Add the asafoetida, tamarind and curry leaves and fry for few seconds. Transfer to the plate.
• Add the coconut and fry till the coconut turns light golden brown. Transfer to another plate to cool.
• Now in a mixie jar, add urad dal, red chillies, asafoetida, tamarind, curry leaves, salt and grind till it is powdered well.
• Then add coconut and pulse 2-3 times of grind for few seconds to a coarse powder. Once cool, store in an airtight container.

Notes

• Adjust red chillies according to your spice preference.
• You can also add a small piece of jaggery while grinding to add a hint of sweetness.

Course: Side Dish

Cuisine: Indian