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| Instagrammed the roasting... :) |
So went ahead and made it and loved the whole process, especially the lovely aroma in the kitchen... I reduced the chillies by half yet the spice levels were a bit too much for our modest tongues. My F had it with his dosas for dinner and loved it. So did the H. I'm sure you guys must be wondering - is this a recipe to post on a special day? Let me be a bit hatke!!! :D
Chamanthi Podi
Makes 2 x 125 gm bottles
Recipe courtesy: Edible Garden
Ingredients:
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| All ready... |
2 cups fresh grated coconut
1/2 cup chopped shallots (around 8 large ones)
8 dried red chillies
1 tsp black pepper
2 tsp urad dal
A handful of curry leaves
2 inch pc ginger
1 tsp salt
1/2 tsp asafoetida/ kaayam
1 small pc tamarind
Method:
Dry roast all the ingredients from the coconut to the ginger till nicely browned. Keep stirring to avoid sticking to the bottom of the pan. Allow to cool. Add the remaining ingredients and mix well.
Once cooled, grind into a coarse powder and store it in a dry glass bottle. Have it little at a time along with your kanji (rice porridge), rice, dosas or idlis.
PS: Despite reducing the red chillies to half the quantity, I found it incredibly spicy for our tongues!!!
Dry roast all the ingredients from the coconut to the ginger till nicely browned. Keep stirring to avoid sticking to the bottom of the pan. Allow to cool. Add the remaining ingredients and mix well.
Once cooled, grind into a coarse powder and store it in a dry glass bottle. Have it little at a time along with your kanji (rice porridge), rice, dosas or idlis.
PS: Despite reducing the red chillies to half the quantity, I found it incredibly spicy for our tongues!!!