Chamanthi Podi/ Spiced roasted coconut powder
- 1 cup Grated coconut
- 4 Red chilies adjust according your spice level
- 1 teaspoon Coriander seeds
- ⅛ teaspoon Black pepper corns
- 2 sprigs Curry leaves
- ¼ teaspoon Asafetida a small piece
- 2 tablespoon Split black gram without skin
- 1 tablespoon Chana dal
- 1 teaspoon Ginger
- ½ tablespoon Tamarind: Ping pong ball
- 1 teaspoon Salt to taste
- Heat a skillet and add urad dal and fry for 1 minute or until they become golden brown color. Set aside. Next fry channa dal, pepper corns, coriander seeds, Red chilies and asafetodia one by one until the raw smell goes and channa dal become golden brown color, pepper corns become plums up and starts crackling, red chilies get slight dark color in the skin and asafetodia become brittle. It will take about 6 minutes.
- Next fry the coconut and curry leaves until they become golden brown color, mine got little more browned . It took about about 8-10 minutes in medium flame. Set aside.
- Once everything get cooled enough to touch or for about 20 minutes, grind them with ginger, tamarind, shallots (if using) and salt. Let it cool in tray. Adjust the salt, tamarind, and chilies if needed. After cooling for an hour or two store the chammanthi podi in an airtight container. Shelf life will be good if stored in refrigerator.
Here is another version of dry chuntey powder4
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.