Keralites love anything made with Coconut. Keralam means land of coconuts!!
This recipe is made using dry coconut or kopra. Coconut oil is extracted from this kopra.
The difference between Dosa podi and chammandi podi is the latter has tamarind and coconut in it.
From this recipe on-wards (keeping my fingers crossed, as it is a tough chore!), I plan to provide the weight of each ingredient. My friend (who is going to publish a cook book) said that measuring cups can change from house to house, but weight measurements are same the world over.
Important note:
Kopra oozes coconut oil at the slightest pressure. so cut the kopra into small pieces instead of using the chopper / mixer.
Do not over run the mixer while powdering, as again the oil might start oozing.
Enjoy this chammandi podi with hot rice and ghee or with dosa / idly.
Ingredients:
Dry coconut / Kopra - 1 cup - 80 gms
Urad dal / Uzhundu parippu - 1/4 cup - 40 gms
Kadala parippu / channa dal - 1/2 cup - 80 gms
Red chilli - 16 numbers or more - 10 gms
Salt to taste
Tamarind - small as lime -10 gms
Asafoetida - 1 cm square -2 gms
Method:
Cut the kopra into small pieces.
Fry the dals and red chilly separately without oil. Keep aside.
Fry the asafoetida in 1 tsp oil. Keep aside.
In the same kadai, fry the kopra till it gets deep red.
Cool all the ingredients.
First powder the dals, red chilly, asafoetida and salt. Remove and keep aside.
Now powder the fried coconut.
Once powdered, add the tamarind and the dal powder.
Run the mixer again.
Do not over run the mixer as the coconut oil will start seeping from the kopra!
Taste and add more salt, if necessary.
Store in a dry airtight container.
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