Since the name Kerala means land of coconuts, I thought how can I send entries without a recipe, with coconut as a main ingredient. I wanted to try something which is not so very synonymous with Kerala cuisine for a non-keralite. The usual recipes that comes to one's mind when they talk of Kerala is Puttu-Kadala, Aappam-Ishtu, Avial, Kaalan, Paaladhapradhaman... and the list goes on.
Chutney powder or Chammanthi podi is a common chutney powder in all Keralite homes. The recipe has its own variations. Here is my recipe which uses only few ingredients and gives you a very tasty podi. This goes well with idli, dosa and of course with steaming rice mixed with oil.
Grated coconut - 2 cups
Red chilly - 20 nos
Urad dhal - 1/4 cup
Hing - a small piece or 3 tblspn powder
Tamarind - goosebery size
Salt to taste
Roast the coconut in oil till brown. I kept the grated coconut in MW high for 10 minutes. Later roasted in the kadai for 2 minutes.
Dry roast urad dal.
Add a teaspoon of oil to the skillet. If you are using hing piece, add that to the oil. When it gets fried, remove from oil and add red chillies. Hing piece is fried in oil for easier grinding, else it will be sticky.
When it cools to room temp, powder chillies, urad dal, hing and tamarind. Then add the coconut and salt. Powder fine. Transfer to a air tight bottle.
This my second entry to RCI- Cuisine of Kerala hosted this month by Jyothsna of Currybazar
