Coconut Chutney Powder (Thenga chammanthi Podi)2013-01-03
- Cuisine: Indian, Kerala
- Course: Pickles & Chutneys
- Add to favorites
- Yield: 1
- Servings: 6
- Prep Time: 15m
- Cook Time: 10m
- Ready In: 10m
Coconut Chutney Powder (Thenga chammanthi Podi)
Kerala Style Nadan Coconut Chutney Powder
Chutney powders are a common side dish of Kerala cuisine. Coconut Chutney powder,Curd and rice is a best ever combination u can try. We can keep this coconut chutney powder for months if properly stored. Coconut Chutney powder also goes well with Set Dosa,Idli and Dosa. I have already tried Thenga chammanthi podi (Coconut chutney powder),Chemmeen podi(Dry prawns chutney powder) and Idli podi( Ud dal chutney powder). Please try out this recipe and don’t forget to post your comments and feedback.
Half of one Grated Coconut
2 tbsp. of Urd Dal
10-15 no of Dried red chillies/Chilli flakes
5 no of Shallots
1 spn. of cumin seeds
1/2 spn. of Asofetida
A handful of Curry leaves
1 lemon shaped ball of Tamarind
Salt as required
1 spn. of Oil
Heat oil in a frying pan. Add urd dal(you can also use chana dal) and roast it for a minute. Then add dry red chillies and cumin seeds. Fry them till you get a nice aroma.
Add grated coconut and fry till it become golden brown color.
Add asafoetida,tamarind and turmeric powder.Saute for few seconds.
Finally add curry leaves and saute for 2 – 3 minutes and switch off the flame.
Allow the roasted ingredients to cool completely.
Add salt and mix well.
Transfer the mixture to a mixer grinder and make a coarse powder.
Store it in an air tight container and use it with dosa, chapathi, idli or rice.
Please try out other Chutney Powder Recipes
1.Dry Prawns Chutney Powder / Thenga Chammanthi podi
3.Curry Leaves Chutney Powder /Veppilakkatti