Kerala Chammanthi Podi, The Dry Coconut Chutney To Spice Up Your Dosa Idli, Recipe Inside

In India, no meal is quite complete without a side of spicy chutney to liven things up. That becomes especially important when you think of the South Indian breakfast favourite of dosa. No dosa is complete without a side of spicy sambar and creamy coconut chutney, but for an extra special flavour which evokes the heart of Kerala cuisine, you need to try out Chammanthi Podi.

What Is Chammanthi Podi?Chammanthi, meaning chutney or sauce in Malayalam and podi meaning powder come together in a dry condiment, unique to Kerala cuisine. To make the podi, fresh coconut is shredded and roasted to dry it out and give it a unique smoky edge, it’s then ground with dal and spices to make a dry powder. Aside from its rich toasted flavours, Chammanthi Podi offers an advantage over fresh coconut chutneys as it can be made ahead and stored for long periods, unlike the regular chutney which would spoil within days. History Of PodiAs per Sangam literature, and ancient Tamil texts, the concept of podi has its origins in Southern India. It gained popularity during the reign of the Vijayanagar dynasty, a prominent South Indian royal family that ruled from around 1336 AD to 1565 AD. The empire, situated along the Tungabhadra River (in present-day Karnataka), eventually expanded across the entire Deccan region. It’s believed that Kerala Ellu Podi (a sesame seed based podi) was the first variation to be popularised.Also Read: How To Use Chammanthi PodiLike any Indian chutney, the uses of Chammanthi Podi are limited only by your imagination. Whether you want to use it as a dip or side dish, or sprinkle it over rice with ghee, or stick with the most popular usage on top of idlis and dosas for breakfast, the choice is up to you!

Want to make Chammanthi Podi at home, try out this simple recipe. Kerala Chammanthi Podi Recipe Ingredients

• 2 cups Grated Coconut
• ¼ cup Urad Dal
• 7 Dried Red Chillies
• Handful of Curry Leaves
• Ball-sized Tamarind
• Pinch of Hing (Asafoetida)
• ½ tsp Salt

Method

• In a large kadai, add 2 cups grated coconut and roast on medium flame for 2-3 minutes.
• Add ¼ cup urad dal and continue roasting on medium flame until it slightly changes colour.
• Add 7 dried red chillies and a handful of curry leaves to the mixture.
• Continue roasting until the coconut turns dark golden brown.
• Allow the mixture to cool completely, then transfer it to a blender.
• Add the ball-sized tamarind, a pinch of hing, and ½ tsp salt.
• Pulse and blend the mixture into a coarse powder.