This used to be my hostel food, and every time I pack my bags it contained a bottle of pickle and a bottle of Chammanthi podi. My whole family love this and it is a back up when u run out of time to make curries for rice/dosa. I should admit it takes a lot of time and energy. I used three coconuts and i ended u with a small jar of coconut powder.I had to roast them for more than an hour or so.
The advantage is it stays good for a long time and lasts long and even better, everyone loves it.
The advantage is it stays good for a long time and lasts long and even better, everyone loves it.
Ingredients:
Grated coconut, - 1 Coconuts
Sliced ginger - 1/2 cup
Tamarind - a small ball
Red dry chillies -10 no (cut into half's)
Curry leaves - the more the better
Salt - to taste
Method:
Sliced ginger - 1/2 cup
Tamarind - a small ball
Red dry chillies -10 no (cut into half's)
Curry leaves - the more the better
Salt - to taste
Method:
*Grate the fresh Coconut.
*Roast coconut with red chillies, ginger, curry leaves, Salt in a pan until golden brown with continuous stirring.
*Towards the end add a little bit of tamarind.
*Grind all the above ingredients to a powder.
*Roast coconut with red chillies, ginger, curry leaves, Salt in a pan until golden brown with continuous stirring.
*Towards the end add a little bit of tamarind.
*Grind all the above ingredients to a powder.
I love this podi with hot rice .Nice pictures and nice blog.Drop by
ReplyDeletePadhuskitchen
when u find time