Thenga Chammanthi Podi, Kerala’s much-loved dry coconut chutney powder, is known for its smoky aroma, spicy-sour kick, and long shelf life. But when made with Changalamparanda-also known as Pirandai, Veld grape, or Hadjod-it becomes more than just a flavorful condiment. It transforms into a functional food, blending taste with centuries of Ayurvedic wisdom.
Changalamparanda is a creeping medicinal herb widely used in Ayurveda. Traditionally valued for its ability to heal fractured bones, it’s often prescribed as part of recovery diets for bone injuries. It is also known to regulate digestion, relieve gastric discomfort, and ease menstrual irregularities. In many Kerala households, it’s used not only as medicine but subtly included in daily food-making dishes like this chutney podi both therapeutic and delicious.
To prepare this special version of Thenga Chammanthi Podi, freshly grated coconut is dry-roasted on low heat along with dried red chillies, curry leaves, and shallots. At the same time, tender stems of Changalamparanda are cleaned, chopped, and lightly sautéed until their mucilaginous texture turns crisp and palatable. This step removes bitterness and makes the herb easy to digest.
Once all the ingredients are deeply roasted and aromatic, a touch of tamarind, a pinch of salt, and optionally, a bit of jaggery are added. The entire mixture is then ground into a coarse powder-not too fine, so the rich texture and rustic charm remain.
The result is a deeply flavorful chutney powder with the herbal undertones of Changalamparanda, perfect for mixing with steamed rice and a spoonful of ghee or coconut oil. It also makes a lovely companion to idlis, dosas, or kanji.
Beyond its rich taste, what makes this podi special is its quiet therapeutic power. Used regularly, it gently supports bone health, improves digestion, helps regulate the menstrual cycle, and promotes scalp and hair vitality-all without feeling like “medicine.”
Thenga Chammanthi Podi with Changalamparanda is a brilliant example of Kerala’s traditional food knowledge-where healing is hidden in everyday flavors, and every jar in the kitchen shelf can tell a story of balance, strength, and care.
Thenga Chammanthi Podi
Ingredients
Instructions
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Thenga Chammanthi Podi is a sour and spicy dry chutney powder served as a curry or side dish with rice. It’s a must-try traditional recipe.
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First, heat a pan and add 1/2 teaspoon coconut oil.
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Chop veld grape (also known as Hadjod) into small pieces.
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Add grated coconut, curry leaves, urad dal, chopped veld grape, and dry red chillies to the pan.
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Roast everything on a low flame, stirring continuously, until the coconut turns deep red. This may take some time, but don’t stop stirring.
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Once roasted, transfer the mixture to a plate or sheet and let it cool completely.
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When cool, add salt and tamarind and grind everything into a coarse powder.
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The powder may be slightly sticky due to the oil released from the coconut during grinding.
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Store it in an airtight container.
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Optional: You can add ginger or shallots while roasting the coconut to make it spicier and more flavorful.