Wednesday 12 February 2020

Chammanthi Podi | Nadan Chammanthi Podi | Nalikera Podi | Kerala Style Roasted Coconut Powder for Rice

Chammanthi Podi needs no intro for a Malayalee ;) It is a staple at many Mallu homes and almost every other mallu going abroad would have taken this condiment, packed & sealed tightly and buried deep inside the suitcase :D If they do not take it during their first visit, they will definitely remember to pack some when they come & go back after the vacation :)

It is really yummy, easy to make, can be stored for quite some time if handled properly and can be had with just rice and curd. It is the most yummax combo if you ask me :) And we eat a pot full of rice when we eat them with matta rice & curd combo. Of course, we make a fluffy omelette loaded with onions also to go with it ! So now without much talk, let's see how this is made.. 

P.S: This one is made by my mil & I took only the pics :D And these are one of the first set of food pics taken with iPhone XR. Am going to ditch my SLR for a while now...

Recipe Source: Amma

Serves: 3-4 persons

I Took: 

Preparation Time: 5 minutes

Cooking Time: 30 minutes

I Used:

Coconut - 2 medium sized coconuts - Around 4 cups - grated
Tamarind - 3 tbsp - A big lemon sized 
Shallots - 15-20 nos - medium sized
Curry Leaves - 4-5 sprigs
Red Chilly - 20-22 nos

The Way:

1. Grate the coconut finely without bigger scrapes. If you get big scrapes while grating, then you can add them in a mixie jar and give a quick pulse so that the scrapes are even. This will ensure that the colour of the powder/podi is even and dark without white specks

2. Take the grated (& pulsed) coconut in a wide and thick bottomed pan/uruli. Roast them on a low/medium flame. Keep roasting them as often as possible to ensure that they do not get burnt or get stuck at the bottom of the vessel

3. Once the coconut starts to brown slightly, add the tamarind pieces (If you wish, can wash them and add) and keep roasting

4. After 2-3 minutes add the curry leaves and shallots. If shallots are bigger, slice them and add

5. Keep roasting them till they turn deep brown in colour. Keep caution to not to burn them else the taste of the podi will not be up to the mark

6. In a separate kadai/vessel roast the dry red chillies for 2-3 minutes till they swell up and give out a good glaze. Do not roast for long as it will get burnt 

7. Now allow them to cool till they reach room temperature

8. Then add all the contents including the red chilly to a large mixie jar and grind them coarsely. Ideally it should be a little coarse. You can grind them as fine or coarse as you wish though :)

Serve with matta rice, curd & pickle :)



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