Chammanthi Podi also know as Chutney Podi with step by step instructions and pictures are given here.
Chammanthi Podi is a simple thogayal like recipe with a dry consistency and coarse texture. It is a South Indian recipe that can be used for breakfast, lunch and dinner as well. This is completely based on our usage. I have made this Chammanthi Podi as simple as possible by using only grated coconut, urad dal, red chillies and tamarind. But you can prepare by adding any shallots, garlic or curry leaves.
This Chutney Podi is my favourite recipe, but my husband is least interested in this. But when I started to prepare this, he also liked this very much. So this has become a mandatory recipe at our home. You can also refrigerate this for about a month if you have roasted the ingredients of Chammanthi Podi well.
Here, I have added only three dry red chillies, but you can adjust the spices according to your taste and quantity. This Chutney Podi goes amazing with Idly, Dosa, Appam or even with Pongal recipes. Homemade Masalas has a nice aroma comparing to the store-bought powder. You can also check out my Homemade Sambar Masala and other Side Dish Recipes along with this recipe. So all try this recipe and let me know how it turns out for you.
- Preparation Time : 5 Mins
- Cooking Time : 10 Mins
- Total : 15 Mins
- Serves : 2 Persons
- Course : Side Dish
- Cuisine : Indian
Ingredients for making Chammanthi Podi
- 1 cup Grated Coconut
- 3 Dried Red Chillies
- 2 tbsp Urad Dal
- Small Size Tamarind
- A Pinch Asafetida
- Salt To Taste
Steps to make Chammanthi Podi
Heat the pan and add grated coconut to it. Dry roast it for 2 – 3 mins.
Then add urad dal. Roast the urad dal until it turns slightly golden brown.
Next, add red chillies. Cut the chillies and add them. Roast the chillies for few mins on low flame.
Then finally, add tamarind to this. Roast all the ingredients until they turn to a golden brown. No moisture should be left in the ingredients.
Once the ingredients are roasted well, transfer them to the clean plate. Allow the ingredients to cool down completely.
Once it came to room temperature, transfer the ingredients to the mixer jar and add the required amount of salt and asafoetida.
Pulse and blend the ingredients coarsely. Transfer the podi to the air tight container.
Chammanthi Podi is ready to serve.
- You can keep this Chammanthi Podi for a month if the ingredients are dry roasted well.
- Store them in the airtight container and make sure the container is not wet.
- You can also add Shallots and garlic according to your taste.