As per my knowledge chutney powder/ chutney podi is more of a South kerala thing and me being from North kerala/malabar we dont make this at our home. But I have lived 8 long years in Ernakulam / Kochi , little more than I lived in my home town Kannur, so I was introduced to chammanthi podi/chutney podi by my friends there, especially during 2 years of hostel life ! I was one of the hosteller who used to go home very less as it was a long 7-8 hr travel in train but other friends who were not too far used to go home every weekend with all their laundery and come back on a monday morning with some pickles or chutney podi. But those pickles or chutney powder will be all gone in 2-3 days and the rest of week when the food in hostle becomes too horrible we had to rely on the pickle sachet from local shops !
When I saw this month's cook out in Kerala kitchen hosted by Nagalakshmi, I was happy join in and try this recipe from Edible garden .
Ingredients
Ingredients
Grated coconut - 2 cups
Whole redchillies - 5 -7 numbers ( original recipe calls for 15,but I only used 5 which
was just the right for our spice level)
Ginger - 2 inch piece(sliced)
Curry leaves - 3 springs
Urad dal - 2 tsp
Black pepper - 1 tsp
Shallots- sliced ( 1/2 tsp)
Asafoetida - 1/2 tsp
Tamarind -a small piece
Salt
Method
1.In a frying pan add grated coconut, ginger, curryleaves, urad dal, back pepper, shallots and roast until the coconut turns slightly dark brown colour .
2.Turn off the flame and add tamarind, salt and hing. Mix well and allow it cool down.
3.Once they reach room temperature, grind them into powder and store in an airtight container.
Serve with rice, idly or dosa !
