Tenga chammanthippodi or roasted coconut chutney powder is long term storage guaranteed roast and ground coconut mixture. Going for a long trip? Or, staying away from home for a while? Or, going abroad?... definitely you will feel like eating something home-made. Thinking of packing a long-lasting, lightweight, travel safe food item?... . pack your chutney powder in 30 minutes.
It is best to go with hot steamed rice, curd rice, dosa, idli etc.
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20 reviews, 4/5
|Scraped coconut||4 150ml cups|
|Curry leaves||1 ½ 150ml cup|
|Urad dal||3 tb sp|
|Dried red chillies||7-9|
|Asafoetida powder||1 ½ tsp|
|Salt||enough to taste|
Heat a kadai and put scraped coconut to it and stir it well continuously in high flame. As the moisture in coconut starts drying eventually reduce the flame and dry roast coconut until it turns brown colour. Now remove it from the kadai and keep it in a dry plate.
dry roast the dried red chillies in medium flame until the chillies become crisp. To this add asafoetida and when its aroma comes out, transfer the contents to the plate.
To the kadai now add urad dal and roast it until it turns a reddish-brown colour. Transfer it to the plate.
To the kadai now add curry leaves, dry roast until its moisture is gone and it turns crisp. The colour of curry leaves turn pale as it fries.
Let all the fried items cool to room temperature. Make sure the fried items don’t catch moisture. In a mixer jar take all the dry roast items, add tamarind and salt. Powder it well.
Chammanthippodi is ready.
Stage 1- Dry roast coconut until it turns brown colour.
Stage 2- Dry roast the dried red chillies in medium flame until the chillies become crisp and add asafoetida powder and roast for 30 seconds.
Stage 3- Dry roast urad dal until it turns a reddish-brown colour.
Stage 4- Dry roast curry leaves until its moisture is gone and it turns crisp.
Stage 5- In a mixer jar take all the dry roast items, add tamarind and salt. Powder it well.
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