Recipe of Any-night-of-the-week Spicy Coconut powder (chammanthy podi for rice)

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Prepare Award-winning Spicy Coconut powder (chammanthy podi for rice). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Spicy Coconut powder (chammanthy podi for rice), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy Coconut powder (chammanthy podi for rice) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spicy Coconut powder (chammanthy podi for rice) is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spicy Coconut powder (chammanthy podi for rice) estimated approx 1 hr.

To begin with this recipe, we must prepare a few components. You can have Spicy Coconut powder (chammanthy podi for rice) using 11 ingredients and 6 steps. Here is how you cook it.

We in Kerala is usually obsessed by our pickles and chutney powders.being a land of coconut,it is rare we find any non coconut dish …today’s recipe is passed on from my maternal grandmother.She was an awesome chef… My hostel days can’t be remembered without this dish…once in 2 weeks my grandmother used to send me this .it was a relief,honestly,where we were surviving on our culinary adventures.Rice,yoghurt and chammanthy podi had ensured we don’t starve..I still have a few of my old friends asking for the recipe..finally found time for the same.. Do keep this in fridge to ensure it don’t go bad.will be sufficient of 2 people for 2weeks

Ingredients and spices that need to be Get to make Spicy Coconut powder (chammanthy podi for rice):

1. 1 dry coconut sliced and ground in a grinder.or a grated coconut
2. Lemon sized tamarind without seeds
3. 4 shallots
4. 1.5 tbsp coriander powder /1.5 tbsp coriander seeds
5. 3-4 sprigs curry leaves
6. 1 tsp black pepper corns
7. 7-8 dry red chillies (add as per your choice of spice level)
8. 1 tsp fenugreek seeds
9. 1/4 tsp asafoetida powder
10. 2 tbsp jaggery powder
11. Salt as required

Instructions to make to make Spicy Coconut powder (chammanthy podi for rice)

1. If you are using dry coconut or koppra,slice it and grind it in a grinder to a coarser mix.if you are using grated coconut don’t grind before frying.dry fry in an iron skillet or wok.heat the wok well,if iron skillet/wok,apply a tsp of oil and wipe off using a tissue.you can use any pan.I prefer my iron wok.once it wok/pan is hot,reduce the heat and add coconut.keep stirring till golden brown.remove from heat and keep aside.
2. In the same pan,add dry chilli and sauté till aromatic.remove from heat and keep aside.to the pan add coriander powder/seeds,pepper corns,fenugreek seeds and asafoetida powder.sauté in Low heat till it turns aromatic.add curry leaves and sauté for a minute.keep aside.to the same pan add a tsp of coconut oil and add shallots.fry till it is crispy or brown.add tamarind to this and sauté for few minutes till it is hot.
3. Grind all dry ingredients into a powder.add shallots and tamarind to this mix and grind well.if you are using a big jar for grinding,add the fried coconut to the mix and give a spin or two.else remove the mix into a bowl,mix well with fried coconut and give a spin or two.
4. Heat your wok back,switch off.add the ground mix to wok and stir till the mix is hot.add salt and mix.remove from the wok back to bowl and add jaggery powder.mix well.store in dry bottles in fridge.
5. Tips:ensure thee is no water content on spoon or any ingredient.sauté on Low heat till water is evaporated. Always use a dry spoon to scoop out from your bottle to use Shallots are optional,if you are using better to keep the dish in fridge.else if made carefully it can be stored outside.
6. You can use the dish instead of pickle for rice with yoghurt..

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