Chamanthi podi is the authentic chutney prepared in Kerala. This is dry chutney, which is made with coconut as its main ingredient. In the earlier days it used to be prepared by pounding the ingredients in the idi oralu (a stone pounder). With the advanced culinary equipments taking over, the pounder gave way to the modern mixer/blender. The fresh coconut with its oil content made it difficult to grind these ingredients in the mixer; hence this Chamanthi podi is rarely made though every Keralite craves for it.
So I have tried this recipe with fresh grated coconut from which the first milk has been extracted. This ensures that the coconut when roasted is low on LDL cholesterol and also does not get sticky. The result was in no way less tasty. This dry chutney is prepared without any oil.
- 3 cups grated coconut(extract the milk once, as explained above)
- 2 red chillies
- 2 tsp red chilli powder (Kashmiri lal)
- ½ tsp coriander powder
- 1 tsp pepper powder
- 10 shallots or use Madras(small) onions
- curry leaves
- 1 pinch asafoetida
- 3 tsp roasted black gram (dry roasted ,without oil)
- 1 inch piece of ginger
- 1 lemon sized tamarind (deseeded)
- salt to taste
- In a thick bottom pan, roast on a low flame grated coconut, red chillies, coriander powder, pepper powder, shallots, ginger, tamarind, curry leaves, asafoetida and salt.
- Stir well till it starts to turn brown. Add red chilli powder and continue roasting till it turns reddish brown.
- Cool well and powder finely in a mixer. The powdering should be done intermittently. This takes care that the contents do not become lumpy.
- Savour with rice, idli or dosas.
- Store in an air-tight container and refrigerate.
Preparation Time: 1 hour
Makes: 500 Gms