Nadan Chammanthi Podi Recipe / Kerala Idi Chammanthi / How to Make Roasted Coconut Chutney Powder with Step by Step Pictures / How to make Chammanthi Podi / How to Make Nadan Idi Chammanthi – Roasted Coconut Spice Chutney Powder Recipe / Kerala Coconut Chutney Powder Recipe.
Today I am posting the ever drooling side dish of Keralites, Chammanthi podi. It is also known as Idi Chammanthi. There is no need to describe or to make you understand what it is to the Malayalees of Kerala. I am sure that almost all Kerala families make this dish and preserve it.
These days many brands of chammanthi podies are available in the market. But I make my own Coconut Chutney Powder which I believe gives better taste and aroma.. Another advantage of Homemade chammanthi podi is that we can prevent food adulteration.
Here is the video of Nadan Chammanthi Podi – Kerala Coconut Chammanthi Podi
Here we toast all the ingredients first. Then ground it to get the coconut chutney powder. If you want, you can make it to a coarse form other than making it to a fine powder to get the real taste and aroma. If you prefer it to be in coarse form, just few pulses are enough. The pic given below, which I made long back depicts the same..
Chammanthi Podi is Roasted Coconut Spicy Chutney Powder. The main ingredients of this Nadan Chammanthi Podi is roasted Coconut. The ingredients and its proportion of making Chammanthi podi varies from region to region and from home to home.
One another main ingredient here is Curry leaves. They is a very rich source of folic acid and iron, which helps fight anemia. It has got anti-inflammatory benefits and so it improves digestion. It is also a rich source of Vitamin A which prevents cataract. It is good for treating diabetes too. Curry leaves have an amazing power to reduce the heat of our body and it’s good for improving eyesight. So pls. don’t forget to add this. You can add little more or little less depending on your taste buds.
Curry Leaves and Shallots / chumannulli give this dish an awesome taste. The more you add these ingredients the better the taste would be.
Usually our great moms make chammanthi podi in mortar and pestle. Just like that I got a golden opportunity last time to make this in the mortar and pestle which is made of cast iron. My dad gifted this cast iron mortar and pestle to my mom when we were there in Chennai in our childhood. It is quite heavy and one cannot lift it easily.
On my last visit I made this chutney powder in this iron cast mortar and pestle. The taste of the Chammanthi Podi we make in such a mortar and pestle adds exceptional taste and one cannot get the same awesome taste if he makes it by using a mixer grinder.
I know that all my Keralite friends are having nostalgic memories of this ever drooling side dish of Malayalees. Since my marriage I get to see my Father-in-law takes special attention not to miss this when having rice! He is addicted to pickles too.. I may have little more rice if I get this.. =D
This is one of the unavoidable bottled goodies for all NRIs to take to their work place along with some fried goodies and pickles, right? It’s such a simple recipe to make this chutney powder, though a time consuming process. Homemade Coconut Chutney Powder has a splendid aroma which no store bought one can match. The way of making this differs from place to place in Kerala. The method I use to follow is my Mom’s and Grand Mom’s recipe.
If you prefer it to be in coarse form, just few pulses are enough.
Ingredients for Nadan Chammanthi Podi:
Coconut grated – 2 cups
Red Chillies / Vattal Mulaku – 10 – 12
Shallots / Chumannulli – 8 sliced
Ginger chopped – 1 small piece.
Curry Leaves – 3 sprigs
Tamarind – a small lemon sized ball
Urad Dal – 3 tbsp. or ¼ cup
Whole Black Pepper Corns – ½ to 1 tsp.
Hing / Kayam / Asafoetida – 1 pinch
Salt – to taste.
How to Make Idi Chammanthi Podi:
Take all your ingredients, pick and clean it. Crush the shallots and ginger in the mortar with its pestle.
Take a non-stick pan and add in the grated coconut, crushed shallots, pepper corns, ginger and curry leaves. After 5 minutes, add the tamarind. Fry until the coconut mixture turns golden brown by stirring continuously on a medium flame. Once it turns golden brown, remove from heat and transfer it to a plate. Keep on stirring it until the heat of the pan is reduced and the coconut mixture cools completely. Once it completely cools down to room temperature, transfer it to your mortar and start crushing it. Add small pieces of tamarind and mix. Also add salt and mix well. Make it to a coarse powder with its pestle or grind it in your mixer. Stop doing this once it reaches your desired texture.
Check the salt asafoetida taste and add if it requires more. Transfer it to an air tight container. Serve it with rice, idli or dosa.
My Recipe Notes on Thenga Chammanthi Podi:
1. In the Ingredients pic given above one item is missing, that is salt. =D. Pls. excuse.
2. Take all ingredients without allowing moisture in it.
3. You can increase or decrease the amount of Red chillies as per your tolerance level. If you want you can substitute red chillies with red chilli powder or you can add both by reducing the amount of both. In such case add red chilli powder only towards the end of roasting.
4. After dry roasting, it has to completely cool down, otherwise wet lumps or moisture will be there in the powder and it will reduce the shelf life.
5. If you are going to use a mixer for grinding it, don’t grind it continuously for a long time, it might become oily. But, pulse it at few seconds interval.
6. The heat should be on the medium low throughout sautéing coconut mix.
7. In some parts of Kerala, people use cumin seeds and garlic, but I didn’t use it here as I don’t like that flavour in my chammanthi podi. I can say, adding these two ingredients is not common in this recipe.
8. This chammanthi podi is best to be used the next day, as it needs time to incorporate all the flavours.
9. You can start using it after a couple of days because it should rest for some time for the flavours to settle in and also, the taste of tamarind develop as it rests. If you want to use it for a longer period, store it in the refrigerator, so that it will not get damaged for a month.
10. Use only clean and dry spoon to take chammanthi podi from the jar. If you use wet spoon, it will add moisture in the bottle which attracts fungus and the chammanthi podi will get spoilt fast. Close the bottle tightly with its lid every time you use.
11. If you are making it in bulk and want to use it for a longer period, store it in an air tight container and keep it in the refrigerator. Always use moisture less spoon to take Coconut Chutney powder.
12. You can vary the quantity of spices as you wish.
Happy Days.. Cheers.. Seena.
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കേരള ചമ്മന്തി പൊടി റെസിപ്പി.
Kerala Chammanthi Podi.
Learn how to make Kerala Chammanthi podi made with coconut, tamarind and spices. It goes well with steaming rice. This is very spicy, tangy and flavourful.