Thenga Chammanthi Podi (Roasted Coconut Chutney Powder)

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.

3 reviews, 4.04/5

Thenga Chammanthi Podi (Roasted Coconut Chutney Powder)

Kerala

30 Servings

30 minutes

Items List

Name Quantity Image
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
Tamarind 3nos

Preparation

stage 1

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.

stage 2

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.

stage 3

To the kadai now add urad dal and roast it until it turns a reddish-brown colour. Transfer it to the plate.

stage 4

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.

stage 5

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.

Tips

  • While powdering it is always better to avoid overload to the mixer jar. So we shall powder the contents in two trips. In the first trip include everything except coconut and make it a fine powder. Remove it to dry mixing bowl and then crush the roasted coconut and mix well with the former.
  • You can reduce use of curry leaves, according to your taste.

Stages

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