Preparation Time : 30 minutes + 1 day to dry in the sun
Cooking Time : 10 minutes to grind to get a coarse powder
Serving : more than 20 helpings
Description
I did my schooling in a boarding school.my friends from kerela used to bring a lovely aromatic powder called chammanthi podi .i used to love it.after i left school also i did crave to eat chammandhi podi .once my brother in law was married ,problem was solved as my co- sister was from nagarcoil .a town in the border of kerela and tamil nadu .she once got the same chammandhi podi from her mothers place tasted the same but with a different name .THAVANA PODI .CHAMMANDHI PODI or THAVANA PODI i got my long lost craveing podi back.
Ingredients
Ingredients | Quantity |
|---|---|
| Dried coconut (the coconut we use to make coconut oil .in tamil we call it kopara thenga) | 2 cups |
| black gram dal | 1 cup |
| coriander seeds | 1/4 cup |
| curry leaves | 1 1/4 cup |
| hing | 1 table spoon |
| tamarind | goose burry sized ball |
| salt | to taste |
| dried red chillies | 8 to 10 |
| garlic | 5 flakes |
| coconut oil | 4 table spoons |
Method
- Fry all the ingredients in coconut oil seperately till crisp and golden brown.
- Mix the fried ingredients together and dry it in the sun for a day.
- blend the fried,dried ingredients together to a finely coarse powder .taste and adjust.
- store in an air tight containeri in room temperature.keeps for more than two months.
- serve with idli,dosa or boiled rice.
