Kerala Coconut/ Thenga Chammanthi podi/Veppila katti recipe
Chammanthi Podi is roasted coconut spice chutney powder,common and popular recipe in Kerala.
Recipe type: Condiments
Cuisine: Indian, Kerala
Serves: 1 big bottle
Grated Coconut : 2 cups (fresh or frozen)
Dried Red Chillies : 15 or Red Chilli Powder : 2 Tbsp or adjust according to your spice level
Split Urad Dal / Uzhunnu parippu : 1/3 cup
Asafotida /Hing/Kayam : a big pinch
Tamarind : small lemon sized ball
Curry Leaves : 2 sprigs
Salt to taste
Heat a big heavy and wide pan (non stick kadai) or pan when its hot.
Dry roast the grated coconut and urad dal and roast it until light brown color, when it reaches light brown in color, add the dried red chillies tamarind, asafotida, and fry over slow-medium flame. (Note : If using red chilli powder use towards the end of cooking.)
Fry until the coconut gets a golden brown, keep on stirring constantly; so that it is evenly roasted. It takes about 30-45 minutes.
Once browned, if you are using red chilli powder then add it now and roast for couple of minutes and remove from heat and let it cool.
Grind it into a coarse powder together with salt in food processor or in a blender.
After cooling for an hour or two store the chammanthi podi in an airtight container or glass bottle.
Serve with Rice, Kanji or mix with a tsp of coconut oil /cooking oil and serve as a side for Idli, Dosa or with anything as you wish. Enjoy !
Do not use a drop of oil and water for this recipe.Also don't grind too much,which produce oil from coconut and podi will taste like oil.
I do recommend using fresh coconut, frozen preferred, but don't use dessicated.
Always try to roast the ingredients in slow medium heat as it will burn easily and do stir constantly till it is evenly roasted.
Use dry spoon always which helps to retain the shelf life and keeps well for a month in room temperature and will stay long if stored in refrigerator.