Kerala style Chammanthi Podi ( Roasted Coconut Chutney Powder)

Kerala style Chammanthi Podi ( Coconut Chutney Powder)

INGREDIENTS:

one medium size Coconut OR grated coconut - 2 & 1/2 cup

Dried red chili - 20 to 25 number

Urad dal - 3 tsp

Salt to taste

Asafoetida powder / Kaya podi/ hing- 1 tsp

Tamarind - ball sized ~ 1 Tbsp

Curry leaves - few

METHOD:

1. Heat a heavy bottom pan on medium heat. Add grated coconut , dried red chilies , and curry leaves into the pan.

2. Roast it for 2 to 3 minutes. Add urad dal.

3. Add Tamarind after color of grated coconut changes slightly.

4. Roast until the coconut turns golden color. Add asafoetida. Roast for 2 to 3 minutes.Switch off the flame.

5. Transfer the mixture into a plate & let it cool completely.

6. Add the mixture and salt into a mixer. Pulse & blend to a coarse powder.

7. Store the chammanthi podi in an airtight container.

NOTE:

1. You can increase or decrease red chili according to your spice level.

2. You can increase or decrease asefoetida/ hing according to your taste.

3. Store in an airtight container for 3 months.

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