Kerala

Chammanthi podi

Name: Chammanthi podi
Total time: 35 min
Yield: 12 servings
Cuisine: Kerala
Ingredients: 2 cups fresh fresh grated coconut; 1 tbsp urad dal (split black gram); 6 to 8 dried red chilli; 5 sliced shallots; a small piece tamarind; 1 sprig curry leaves; 1/2 inch ginger; 1 tsp salt; 1 tsp coconut oil

Coconut roasted dark brown with chillies and shallots, then ground dry. Kerala's travel chutney.

35 minTime

1 gProtein each

mediumSpice

Chammanthi for the road2 chapters · 1 min read

Make it your way

Grandma's wayCoconut, chilli, shallots, roasted dark.

The original

74kcalsame

1 gproteinsame

2 gfibresame

35minutessame

Classic chammanthi podi.

Per serving, worked out from the ingredient table.

Ingredients

Fresh grated coconut2 cups, fresh

Urad dal (split black gram)1 tbsp

Dried red chilli6 to 8

Shallots5, sliced

Tamarinda small piece

Curry leaves1 sprig

Ginger1.5 cm

Salt1 tsp

Coconut oil1 tsp

Method

4 steps

1Roast coconut, urad dal, chillies, shallots, ginger and curry leaves on low heat, stirring constantly.
2Add tamarind and salt and roast a minute more.
3Cool, then grind to a coarse, dry powder.
4Store airtight. Lasts 2 weeks.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chammanthi podi

Make it your way

Ingredients

Method

Make it a meal