Chammanthi Podi / Roasted Coconut Chutney powder(Mom's Recipe)

Chammanthi podi /Roasted coconut chutney powder is a dry version of chutneys famous throughout Kerala.This is a very spicy,tangy, flavorful combination that can be served with plain rice during travel or with kanji (rice porridge). I love this combination with thick yogurt and plain rice. I still remember the days when we used to travel from Kerala to Delhi and back, mom used to carry the small packet of this podi. The first day of meal  will be served in wilted plantain leaves with freshly ground coconut chutney, parboiled rice, stir fry and so on. As on the second day the fresh food (esp in summers) doesn't remain fresh and so comes my mom's cherished packet of chammanthi podi to be served with lemon rice / tamarind rice. We always loved long train journeys just for the sake of dining every year. The taste still brings back nostalgic memories :-)

This post is staying in my drafts for months now. When I visited Kerala couple of months back, I bought with me a packet of my mother's home made chamanthi podi and only now did I remember to take a picture of it when the majority part had finished. The full credit of this recipe goes to my mom and I just kept the recipe for my future use. Thus, thought to share with you all.

Now, I have been making my own batch of chammanthi podi and kids too love this. This time I prepared the video on this recipe which is shared below, check it out.

Please check out, Unakka Chemmeen Chammanthi Podi too.

Preparation time ~ 20 minutes

Cooking time ~ 30-40 minutes

Author ~ Julie

Serves ~ 3 cups 
Ingredients
coconut 1 grated (2.5 cups)
shallots 4-5
ginger 1.5' shredded
fenugreek 1/4 tsp
whole pepper corns 1 tsp
coriander seeds 1tbsp
red dried chilly 10
tamarind 1 lemon size (or as required)
salt as necessary
curry leaves

Watch on YouTube

Method

• Roast the coconut without oil, add in the shallots, curry leaves and cut ginger. Dry roast till the water contents evaporated and roast coconut till golden brown. I generally pulse the grated coconut in mixer jar twice foe getting even strands which makes the work easier to roast evenly which is an optional step.(may take 25-30 minutes on medium flame).

• Warm up the red dried chilly and coriander seeds, fenugreek ,peppercorns in another pan for 3-4 moinutes and keep aside.
• Add the spices first in the grinder or the mortar and pestle. Grind it fine.(Don't add any water) This is my mom's step of using but I use the mixer and so first pulse the coconut and then roast coconut which makes the work easier. Add salt, mix well
• Finally add the pitted tamarind in each batch of coconut and then grind.
• Chammanthi podi is ready to serve with plain rice and thick yogurt !!

Notes 

* The grinding in mortar and pestle is more tastier than the blender one.My mom prefers that and in a blender the coconut starts leaving oil when you grind and  it sticks to the blades.

*This podi/ powder can be stored in ziplock bags in refrigerator for months.

* This powder can be used for packing lunch box for kids.

* Also this powder when mixed with a tsp of coconut oil ,can be used to serve with idlis/ dosas .
* I usually make large batches of 4-6 coconuts and so the making shows such a pic,I have listed the ingredients for a very small batch.Double or triple the quantity and you can make larger batches.

Sending this to The Kerala kitchen event hosted by Fajeeda @ Faji's Hot Pot