Chammanthi Podi needs no introduction in kerala cuisine. Regular coconut chutney would get spoiled the same day, making chammanthi podi is a way to preserve chammanthi for months.
This is one of my favourite and can be had as a side dish with rice, idli and dosa.
INGREDIENTS
Grated coconut - 2 cups
Dry red chilli - 15 nos
Curry leaves - 4 sprigs
Shallots - 5 nos
Asafoetida - 1/2 tsp
Urad dhal - 2 tsp
Pepper - 1 tbsp
Ginger - 1" piece
Tamarind - a lemon size
Salt - to taste
METHOD
Dry roast all the ingredients except asafoetida, salt and tamarind, till coconut becomes deep brown.
Then add asafoetida, salt and tamarind to the mixture and let it cool.
Put it in a blender and make a coarse powder.
Store it in an air tight container.
Use it with rice, idli , dosa etc.
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