Chammanthi podi is a condiment from Kerala which is prepared from shredded coconut, urad dal (black gram), red chillies and other spices. In olden times, this was made by pounding the ingredients in a traditional stone mortar and pestle. This definitely tastes better than the ones ground in our regular mixer. This is usually served with rice and kanji (porridge) but also goes with idli and dosa.
The ingredients varies from house to house and today I'm sharing the way how we make at home. This is a no-onion no-garlic recipe. This spicy powder comes really handy when you are lazy to cook up a meal. Just mix with rice and add ghee or sesame oil or mix with curd rice - whatever way it's tastes delicious. Even if you can't get fresh grated coconut, you can try this one with dry shredded coconut. You can make this in bulk and store in airtight container for months.
Notes and Tips
- Adjust red chillies according to your spice preference.
- You can also add a small piece of jaggery while grinding to add a hint of sweetness.