Chammanthipodi was a saviour for me during my hostel days....Amma used to pack chammathipodi for me those days.....mixing it with hot steaming rice in the hostel mess used to make my day!!!. Recently when I visited Amma she gave me a bottle of chammanthipodi and it immediately brought back nostalgic memories of hostel days. This is a traditional preserve of my hometown, Kottayam. Coconut scrapings are roasted with shallots, pepper, tamarind, whole red chillies, curry leaves, and salt. No oil is used as coconut itself produces oil while roasting and grinding. This can be kept in airtight container and can be stored for more than a week.
Ingredients:
Coconut medium sized: 1, grated.
Shallots: 10, sliced.
Dried red chillies: 10-12, broken into pieces.
Peppercorns: 1/2 tsp
Tamarind: Lemon size.
Curry leaves: 2 stalk.
Salt: 2 tsp.
Urad dal: 2 tbsp.
Sambar dal: 2 tsp.
Method:
Heat a kadai and dry roast urad dal and sambar dal separately, grind them together and keep aside.
In the same kadai, put in coconut and fry and when it is little brown put in shallots, red chillies, peppercorns, tamarind (small pieces), curry leaves, and salt. Let it fry on slow flame till the coconut turns really brown. When it is really brown switch off fire and let it cool.
Grind all in mixer and mix with the grinded urad and sambar dal. Give it a grind once more so that it is mixed well.
Store in air tight containers.
Enjoy with hot rice.....Yum!!
Sending this to Food palette series by Torview.
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