Saturday, August 14, 2010

Chammanthi Podi - Spicy Coconut Powder

This is the mallu equivalent for Andhra Pappu Podi - yeah, when it is the mallu equivalent, it goes without saying that it is loaded with coconut. This podi, called the Chammanthi Podi is made from coconuts and other spices. Chammanthi is the mallu term for Chutney/Thogayal in Tamil. We make varieties of Chammanthi's to go along with rice and Kanji (rice gruel - a staple mallu food). If I am not mistaken, we have one Chammanthi made out of every seasonal veggie that we know of. My favourite ones are the ones made with Ginger, Garlic and Raw Mango. I can have Rice and that Chammanthi for days together without getting bored. Add a papadam to it and it becomes a wholesome meal :-)

This Chammanthi Podi though is predominantly a south Kerala preparation (that's what I was led to believe as my parents are not too aware of this yet). I googled and borrowed this recipe from various blogs and prepared my desired concoction yday. Here is how I made it.

  • Grated Coconut - 1 shell
  • Red Chilly - 15 nos.
  • Ginger - 2" piece
  • Garlic - 5-6 cloves
  • Shallots - 15-20
  • Curry Leaves- a handful
  • Cumin Seeds - 1/4 tsp
  • Fenugreek Seeds - 1/4 tsp
  • Split Urud Dal - 1 tsp
  • Channa Dal - 1 tsp
  • Asafoetida powder - 1/2 tsp
  • Pepper Powder - 1/2 tsp
  • Corriander powder - 1/2 tsp
  • Coconut oil - 2 tsp
  • Tamarind - small ball
  • Salt - to taste
  • Heat coconut oil in a pan.
  • Add red chillies and fry.
  • Slowly add all other ingredients one by one and finally add the coconut.
  • Fry till all items are brown and crispy.
  • Set aside to cool.
  • Dry grind them with salt.
  • Preserve in an airtight container.
Note: You could fry and grind the items separately but you need to make a larger quantity to be able to do that. The problem when you grind them together is that the shallots, garlic and ginger bring out moisture that makes this look more of a chutney than a chutney powder.

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