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Here is the recipe…
In a wide and deep pan, dry roast the microwaved coconut on lowest flame. When the coconut begins to brown around the edges, add the rest of the ingredients except tamarind and salt…
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Mix well and continue roasting it. Make sure you stir it frequently to ensure uniform browning of coconut. Keep roasting till it becomes a rich caramel colour. (Use this pic as a reference [url:1]here[/url]. The colour of the coconut should be No:2 as per the pic or between No:2 & No:3).Once it has reached the correct colour, switch off the gas and transfer the coconut mixture to another pan. Let it cool completely. Add tamarind and salt to the mixture and mix well…
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Pulse it in a mixie at 1 second interval. Make sure you shake the mixie in between. If you grind it continuously for a long time, it might become oily. After the first two pulses, check the salt and tamarind level and add more if required. Keep in mind, the taste of tamarind develops as it rests. I like the texture of chammanthi podi little bit coarse than fine powder. Stop pulsing once it reaches your desired texture…
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Chammanthi Podi
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Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 1 .5 cups
Author: Maria Jose Martin
Ingredients
- 2.5 cups Grated coconut
- 6 Small onion / Pearl onion
- 1 tsp Chopped ginger
- 10-12 Dry red chilli (refer notes)
- 1 tsp Whole black pepper
- 2-3 Fenugreek seeds
- 1/2 cup Curry leaves
- Small lemon size Tamarind (refer notes)
- Salt
Instructions
Microwave the grated coconut for 3 mins.
In a wide and deep pan, dry roast the microwaved coconut on lowest flame. When the coconut begins to brown around the edges, add the rest of the ingredients except tamarind and salt.
Mix well and continue roasting it. Make sure you stir it frequently to ensure uniform browning of coconut. Keep roasting till it becomes a rich caramel colour.
Once it has reached the correct colour, switch off the gas and transfer the coconut mixture to another pan. Let it cool completely.
Add tamarind and salt to the mixture and mix well. Pulse it in a mixie at 1 second interval. Make sure you shake the mixie in between. If you grind it continuously for a long time, it might become oily. After the first two pulses, check the salt and tamarind level and add more if required.
Keep in mind, the taste of tamarind develops as it rests. I like the texture of chammanthi podi little bit coarse than fine powder. Stop pulsing once it reaches your desired texture.
Store it in an airtight container. You can start using it from the next day or two. It should rest for sometime for the flavours to settle in.
You can have it with Rice, Idli, Dosa etc; Sometimes I've it with Upma too...You will get around 1-1.5 cups of Chammanthi podi from the above qty. You can store it at room temp for a month, unless you are living in a very humid place.
Notes
To ensure uniform browning of coconut, you can just pulse the grated coconut and follow the recipe. I skipped that step, that's why you can see some white specs in between.
Make sure you keep the flame at the lowest throughout the roasting process.
Make sure you stir it frequently, otherwise it may get burnt. If you feel that it's browning too fast, just take it off the heat for a few seconds.
I usually store a small qty outside and store the rest of it in the fridge in an airtight container.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu
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11 thoughts on “Nadan Chammanthi Podi”
This recipe is really amazing and you don’t need anything else to have rice .
How will you correct the excess tamarind flavour and how will you increase the chilli flavour after ayou finish making the podiReply
Ok. I haven’t tried any recipes yet but I’m so glad I got to this site! I loved Kerala cuisine when I visited there so having recipes that I can try out is going to be awesome! Thanks!!!
Reply
Hi Dharti,
Thank you so much for visiting MM! Really happy to know that you enjoyed Kerala food during your visit. I do hope you get to recreate those taste with our recipes :)
Cheers
MariaReply
Hi, can you let me know where you got the container that you have put the chammandi podi ?Is it air tight?
Reply
Hi Anu,
This particular container was a gift from a friend. However, I’ve seen similar containers available in super markets. Check out the container aisle of any supermarket. I’m sure you will find it there…
Cheers
MariaReply
Hi Maria, just wanted to know how to add tamarind to the recipe. Do you add the paste form or just a piece of tamarind? Does it have to be seedless?
Reply
Hi Rashi,
In this recipe we use dried tamarind, you can add tamarind piece and it’s better if you use seedless. Hope you get to try this out soon.
Cheers
MariaReply
Hi Maria
First and foremost – I LOVE YOUR WEBSITE (you’d probably hear it from everyone BUT I AM SERIOUS!!! :) It’s an absolute life savor). Born and bought up outside India I am very mallu in nature and LOVE my Mallu food… :)
I come from a place where we get desiccated coconut So I was wondering the quantity that would be equivalent to the fresh coconut mention above… ThanksReply
Hi Ann,
Thank you so much for your comment, it really made my day :)
About the desiccated coconut, I’m not very sure about the exact qty, but I guess 1.5 – 2 cups of desiccated coconut will do. Hope you get to try this and like it as well.
Cheers
MariaReply
Hi Maria, Here I would like to add that it will be better if the coconut is not very fresh….cos fresh coconut will have more oil, will stick more to the pan and will be difficult to roast. A little dry one will be easier to fry…not that it should be copra…but not very fresh either.
Reply
Hi Rajani,
Thanks a lot for sharing that tip :)
Wish you a very Happy New Year!
Cheers
MariaReply
