Thenga Chammanthi Podi
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 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.
- 2
First, heat a pan and add 1/2 teaspoon coconut oil.- 3
Chop veld grape (also known as Hadjod) into small pieces.- 4
Add grated coconut, curry leaves, urad dal, chopped veld grape, and dry red chillies to the pan.- 5
Roast everything on a low flame, stirring continuously, until the coconut turns deep red. This may take some time, but don’t stop stirring.- 6
Once roasted, transfer the mixture to a plate or sheet and let it cool completely.- 7
When cool, add salt and tamarind and grind everything into a coarse powder.- 8
The powder may be slightly sticky due to the oil released from the coconut during grinding.- 9
Store it in an airtight container.- 10
Optional: You can add ginger or shallots while roasting the coconut to make it spicier and more flavorful. - 2
