Thursday, August 11, 2011

Chammanthi Podi/Thengai Podi/Roasted Coconut Chutney Powder


Palakkad Chamayal, my blog, was started with the intention of preserving traditional age old Palakkad recipes. Though I have posted a number of Palakkadan recipes, but for quite some time now I have not been doing enough justice to the name of my space. So when I came across the Kerala Kitchen Event announcement at Vidhya’s space, I was very happy. Now I have every reason to post some Palakkad Special recipes.

Here is one such recipe- Chammanthi Podi or Thengai Podi. Found in almost every Kerala household. There are many different versions of this podi. Some use, Coriander seeds, ginger, garlic etc. The recipe I have blogged here has no onion or garlic. I got this recipe from my Sis – in –law’s Mother. This Chammanthi Podi is a blend of roasted Urad dal, Dried Red Chillies, Tamarind and coconut. Again, the proportions of Urad Dal vary from house to house. It comes in very handy when you are not in mood for elaborate cooking. Just mix a few spoonfuls of the podi with some steaming hot rice accompanied by papads. It also goes well with idlis and dosas or with curd rice.


Makes about 250gms

What you’ll need:

1. Fresh grated coconut – 2 cups
2. White Urad Dal – ¾ cup
3. Dried Red Chillies – 15 (adjust according to your spice level)
4. Tamarind – gooseberry size
5. Hing – a small piece
6. A big handful of curry leaves
7. Oil – 1 tsp
8. Salt to taste


Method

Heat a Kadai with a tsp of oil, add the piece of hing and let it puff up. Once puffed, remove it onto another plate. Add the urad dal and fry till continuously on medium flame, till the dal turn golden brown. Remove it on to the plate. Now fry the red chillies (I used the long variety). Transfer this also onto the plate. Turn off heat and add the tamarind piece into the Kadai. Turn it around for about a minute. Also add the curry leaves and let the leaves wilt. Heat the Kadai again, and fry the grated coconut. Fry continuously, till the coconut has browned well. This could take anywhere between 10 to 15 minutes. Transfer to a different plate and allow to cool.

Now in a mixie jar, add the red chillies, urad dal, hing, tamarind, curry leaves and salt. Grind till all the ingredients are powdered well. Finally add the roasted coconut and pulse it for a few seconds.


Tasty Chammanthi Podi is ready.

Linking this to Kerala Kitchen hosted by Vidhya originally started by Rose and Ria



20 comments:

khushi said...

thats a lovely chutney powder....roasted coconut's aroma will be a sure delight

Kaveri said...

Thanks for that quick comment Khushi.

Vimitha Anand said...

My mom makes this and I love it. Looks yum. Perfect for anything

Premalatha Aravindhan said...

wow such a flavourful podi,luks yum...

Ambreen said...

Nice powdered chutney recipe, looks yummy :)

Prathibha said...

very yummy chutney podi..love 2 eat it wid hot rice n ghee

Prathima Rao said...

An aromatic chutney powder!!
Prathima Rao
Prats Corner

Uma said...

I know this thru my friend from kerala. Nice one. Thanks for the recipe.

Cheers,
Uma

Suja said...

Spicy and delicious podi

Priya said...

Wat a flavourful and wonderful podi,feel like having with some rice topped with ghee..

Neha said...

Very nice and yummy podi...

Vidhya said...

Kaveri,thats one delicious and flavor packed Chammanthi podi.My family loves chammanthi podi with anything and everything so gotta try this soon.Thank you dear for sending this over to KK.

DD said...

wow looks yumm!!! i love this kind of podi's!!!!
Good Food Recipes
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Now Serving said...

wow that looks super yummy! Can imagine pesanjing with rice with vethakozhambu on the side - YUM!

Sobha Shyam said...

looks super delicious dear, very flavourful one, wonderful clicks..

Raksha said...

this podi is great and tasty

Pushpa said...

Delicious with some hot rice.

A 2 Z Vegetarian Cuisine said...

This looks absolutely yummy, best with idli..

Muskaan
a2zvegetariancuisine

Roshan said...

the chamanthi podi looks really appetizing...

Anonymous said...

The best Podi anywhere in South India. Goes well with Rice, Dosai, Idly, Idiyappam and almost anything made out of Rice Powder. I've come across two taste combinations, one with a chilli undertone and another with a ginger undertone. This recipe has largely gone out of the traditional kitchens in Kerala homes, and is now predominantly supplied by the various food-processing outfits located in Central Kerala.

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