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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