Step-by-step
1
firstly, in a large kadai add 2 cup coconut and roast on medium flame for 2-3 minutes. you can alternatively use desiccated coconut.
2
now add ¼ cup urad dal and roast on medium flame.
3
roast until the colour changes slightly.
4
further add 7 dried red chilli and handful curry leaves.
5
continue to roast until the coconut turns dark golden brown.
6
cool completely and transfer to the blender.
7
add ball sized tamarind, pinch hing and ½ tsp salt.
8
pulse and blend to coarse powder.
Video
Notes
- firstly, make sure to roast coconut well, the moisture in coconut will decrease the shelf life.
- also, adjust the amount of chilli based on spiciness.
- additionally, you can add onions and garlic while roasting for different flavour.
- finally, chammanthi podi stays good for a month when stored in an airtight container.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/chammanthi-podi-recipe-coconut-chutney/