Be it a plate of rice, idli, dosa, upma or even tapioca, chammanthi podi aka chutney powder can be a perfect taste partner with any of them. While the popular podi is often made with coconut as the base, it can also be prepared with pulses and garlic for a variety flavour. It stays 'young' for months together if handled with care and the taste would only get better with time. Here's the recipe:
Ingredients
1 coconut (grated)
½ kg urad dal
½ cup yellow split dal
1 garlic bulb
2 sprigs curry leaves
1 tsp cumin seeds
Lemon sized ball of tamarind
2 tbsp chili powder
½ tsp asafetida powder
2 tsp salt
Preparation
Wash and strain the urad dal and yellow split dal separately
Lightly crush the grated coconut in mixer jar
Toast the urad dal in a thick bottomed pan until they turn light brown
Keep them aside to be used later
Now toast the yellow split dal along with garlic cloves
Take them off the flame when the dal turns light brown in color
Now roast the grated coconut, cumin seeds, curry leaves and tamarind together
Turn off the flame before adding chili powder and asafetida powder
Mix well to remove the raw smell of the powders
Now mix all the ingredients together
Add salt as required
After this mixture has cooled down completely, grind in mixer jar into fine powder
You could adjust salt and chili powder as per your taste
Store the chutney powder in air tight containers
Enjoy the tasty chutney powder with rice and ghee.
