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
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