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Thenga Chammanthi Podi

Prep Time 10 mins
Cook Time 25 mins
Rest Time 10 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Servings: 6
Best Season: Suitable throughout the year
Ingredients
  • 6 cup Grated Coconut
  • 1 cup Urad dal
  • 30 Dry Red Chillies
  • 1 handfuls Curry leaves
  • 1 gooseberry size Tamrind
  • 1 teaspoon salt (or as required)
  • 1/2 teaspoon Coconut Oil
  • 1 piece (20cm) Changalamparanda (Veld grape/ Hadjod/ Pirandai)
Instructions
  1. 1
    Thenga Chammanthi Podi is served as a curry or side dish for Rice. This Sour-Spicy powder really a must try recipe.
  2. 2
    First of all, we will roast the main ingredients . Heat a pan, add halt teaspoon Coconut oil
  3. 3
    Chop Veld grape/Hadjod to small pieces
  4. 4
    Add grated Coconut, Curry leaves, Urad Dal, Veld grape/Hadjod, Dry Red Chilly and Saute it till the Coconut become red in colour in Low Flame
  5. 5
    It may take some time. But you have to stir continuously .
  6. 6
    When the coconut become Red. Transfer it to a sheet to cool it down
  7. 7
    When it cool enough, add Salt and Tamarind and make a coarse powder
  8. 8
    While grinding it may become little sticky , because of the oil extracted from the coconut.
  9. 9
    Keep it in an air tight container.Thenga Chammanthi Podi is ready
  10. 10
    You could also add Ginger , Shallot etc with roasting Coconut to make it more spicy .
Read it online: https://foodgood.in/recipe/thenga-chammanthi-podi/
Amelia
Food and Lifestyle Blogger

Hi, I'm Amelia, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.