- Submitted by Dahlia
(Kerala Dry Coconut Chutney Powder, Naadan Thenga Chammandi Podi)
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Thenga Chammandhi Podi or Naadan Idi Chammandhi is a staple condiment in most Kerala houses. My grandmother always had a bottle of this in her pantry. It used to make a great side for idli, dosa, white rice or curd rice. Grated coconut was roasted on low flame in a big uruli (wide heavy bottomed vessel) until it turns golden brown. A few other ingredients were roasted too - curry leaves, shallots, ginger, urad dal, red chilies and coriander seeds. They were all together pounded in a huge stone mortar (ural). All the ingredients together gives a burst of flour in your mouth.
My mom on the other hand made a simpler version of this chammandhi podi using a mixie jar. I always carried a bottle of this to my hostel and my friends used to finish it within a week. We used to pair it up with any food that we got in hostel. Today I am sharing my mom's version of Chammandhi Podi. The process of making it is simple but little time consuming. If you make a batch of this, it will easily last for 2-3 months. So its all worth the effort.
Recipe for Chammandhi Podi
Preparation time: 15 minutes
Cooking time: 40 minutes
- Grated Coconut - 4 cups (2 medium coconuts)
- Curry Leaves - 1/2 cup
- Toor dal ( or Urad dal) - 1/4 cup
- Coriander powder - 1 tbsp
- Red Chili Powder - 2 tbsp
- Tamarind - lemon size
- Ginger - a small piece (1/2 ")
- Salt - to taste
- Heat a heavy bottomed kadai or frying pan. First dry roast the dal. Usually urad dal is used. Since I did not have it today, I used toor dal and the result was good only.
- Once the dal gets a reddish brown colour, remove it on a plate. Once it cools, make it into a smooth powder.
- In the same pan, dry roast the grated coconut on low flame. You need to constantly keep stirring.
- It takes about half an hour for it to get evenly browned. Keep stirring continuously.
- When it begins to get roasted add the curry leaves, chopped ginger and tamarind. Continue roasting.
- In the end, add the dal powder, red chili powder and coriander powder. Toss it a couple of times and switch off. Add salt to this.
- Let everything cool down. Grind it coarsely in a mixie in batches.
- Mix everything well and check the taste. Adjust salt as needed. Store in an airtight container. It stays good in room temperature for upto a month. If you want to store it longer, refrigerate it.
Detailed Steps to make Chammandhi Podi
Take freshly grated coconut as needed. I have chopped my coconut into pieces and pulsed in a mixie.
Heat a heavy bottomed pan and dry roast the dal. I have used toor dal but you can use urad dal instead.
Once the dal becomes slightly, remove it on a plate. Powder it when it cools down.
In the same pan, take the grated coconut and start roasting it. You need to constantly keep stirring.
After about 15 minutes, all the moisture avaporates and it begins to get roasted. Now add the curry leaves, chopped ginger and tamarind and continue roasting.
Once it gets a brown colour evenly, add the red chili powder and coriander powder. Toss it a couple of times and switch off.
Finally add required salt and the roasted dal powder. Mix together.
Let it cool for some time.
Take it in a mixie jar in batches and pulse it a few times. Do not grind too much, otherwise it will start releasing its oil.
Mix everything together, check for salt and adjust if required. Store in an air tight jar after it cools.
- If you do not plan to store for long or if you refrigerate, add 8-10 shallots along with the grated coconut while roasting. This adds a nice flavor.
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