Thengai podi or chammanthi podi is a very tasty podi prepared with roasted coconut. It goes best with hot rice topped with a tsp of ghee. My mother prepares thengai podi in the same manner without shallots and ginger and adds more of dal which I will share with you later. Today we will learn how to make Kerala style Chammanthi podi following this easy recipe.
Chammanthi Podi (Kerala style)
Prep Time : 10 mins
Cook Time : 30 mins
Serves: 4-5
Recipe Category: Podi-Coconut
Recipe Cuisine: Kerala
Author:Padhu Sankar
Serves: 4-5
Recipe Category: Podi-Coconut
Recipe Cuisine: Kerala
Author:Padhu Sankar
Ingredients needed
Coconut – 1 1/3 cup grated coconut
Curry leaves – washed and dried – 1/3 cup
Ginger – 1 inch piece chopped
Pearl onions/Shallots – 4 peeled and chopped
Oil – 1/4 tsp
Red chillies – 4
Urad dal – 1 tsp
Whole black pepper – 1/2 tsp
Tamarind – a small piece
Salt as needed
Preparation
Grate coconut and keep it ready.
Curry leaves should be dried well after washing it.
Method
Heat oil, add urad dal, when dal changes color slightly, add red chillies, pepper, tamarind, salt and saute for a few seconds and switch off the flame.
Now dry roast the grated coconut, ginger, curry leaves and shallots in a pan without adding oil. Keep it on low flame and roast stirring continuously until the coconut changes to golden brown color.(see pic above) Take care not to burn the coconut. This took nearly 25 minutes for me on low flame. Once roasted switch off and allow it to cool.
Grind the red chilli + tamarind mix first to a fine powder. Then add coconut mix and dry grind it just for a few seconds.
Once cooled, store it in an air tight container. This podi can also be had as a side dish for idli dosa.
Note –You can use desiccated coconut also.
Storage and Shelf life – Store it in an air tight container or glass bottle. This podi stays good for a month at room temperature if prepared and handled properly. It stays good for a longer period if stored in the refrigerator.
Refer more easy Podi Recipes
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lovely podi.. looks great.. nice presentation too!!
Very useful podi.
yum with kanji…
yummy yummy !! i just love it!
Love this podi very much.
Love your clicks & the chutney reminded me of my hostel days. We used to add in chutney powder to all possible things & eat them.
ah padhu…i love this when my ammamma use to prepare this is a big tin during our vacation…
love the flavour of it
Hi Padhu…a must in every household…thanks for sharing the recipe. Glad to follow you:)
super !! well presented !!
Hi Padhu…
I must say the recipe is mouth watering and I just love all your dishes,as they are healthy and very easy to make…yummy..and its too good to eat it with hot rice n a lil' ghee on a rai ny day..mmmmmm i just cant wait to make it!All the best!
So interesting this coconut chutney powder, I never had anything like this…looks very tasty.
Hope you are having a great week Padhu 😀
good podi for rice . I would avoid shallots because it will dominate
Looks so spicy & yum.. Awesome post Padhu 🙂
Hi
Adding shallot and ginger will change the taste of chammandhi Podi. Instead, add fried KAYAM which will enhance the taste of coconut as also coriander leaf.
Lakshmi
Your recipes are simple and comes handy. tried few and have come good. Keep posting more. God Bless
hi padhu your receipes are all awesome and iam trying it one by one very nice I cannot say u thank u in one word it goes on………..keep on posting new
Mouth watering recipes…