RECIPES

Coconut Chamandi / Chammanthi Podi Recipe

What you need

Coconut: 6 cups 
Dried red chilies: 7 
Coriander seeds: ½ teaspoons 
Black pepper corns: ½ teaspoon 
Shallots: 6 
Curry leaves: ½ cup 
Asafoetida: a pinch 
Roasted split black gram without skin: 3 tbs 
Ginger: one inch piece
Tamarind: size of a lemon ball
Oil: 1 tbs (preferably sesame)
Salt to taste 

Preparation Method

Over a medium flame, heat a heavy bottom vessel and dry roast the first six ingredients until the mixture becomes brown. 

Heat the oil and fry the asafoetida and the black gram to a golden hue. Add it to the above.

Pound this mixture with ginger, tamarind, and salt. Use a silbatta or stone grinder for better taste.

Remove from heat, cool and store.

Note: Since the main ingredient is coconut, shelf life is one week. Or you can store it in the fridge and micro for 10 seconds when ready to eat.

Use only a heavy bottom pan, otherwise the taste and texture will loose its strength.

The chillies, tamarind and the salt can be adjusted as per your taste