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.
Grate coconut and keep it ready.
Curry leaves should be dried well after washing it.
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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