Wednesday, April 18, 2012


'Chammandi podi' is a spicy and tangy chutney powder using coconut as the main ingredient. It used to be made in my in-laws'  home whenever we had a lot of fresh coriander leaves. But my mother would add only a little coriander leaves. It can be stored for 15-20 days. 
It can be used like 'molagappodi' with dosa / idli. It can also be eaten with curd rice or used as a side-dish with non-sour koottaans like the 'molagoottal's (in Palakkad homes) or simply with rice and ghee and pappadam.

Urad dal – ½ cup
Whole red chilli – 5-6 (as per your spice level)
Asafetida – ¼ tsp
Grated coconut – 1 cup
Tamarind – a small lime-sized ball
Fresh coriander leaves – 1 - 1 1/2 cups
Curry leaves – 1 tbsp (optional)
Salt to taste

Dry-roast the urad dal in a kadhai with 2 drops of oil on medium heat till light brown.
Add whole red chilli and fry on low heat for another minute.
Transfer to a plate, sprinkle asafetida onto it and allow to cool.
In the same kadhai, fry the coconut till brown and remove.
Then fry the coriander leaves (and curry leaves) for a few minutes and add to the fried dal.
Sprinkle salt and mix everything.
Add the tamarind by making it into small bits.
Coarsely grind everything together into a powder.
Store in a clean, dry bottle for up to 16-20 days in the fridge.

If the grated coconut is squeezed to remove coconut milk, you will take less time to fry the coconut.

© Copyright 2011. Brinda Balasubramonian.

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