Chammandhi Podi || Dry Cococnut Chutney Powder || Traditional Preparation ||In Uruli &Firewoody chili and three fistful of kashmiri dry chiliy chili and three fistful of kashmiri dry chili|y chili and three fistful of kashmiri dry chili Ep No: 151

 Chammandhi Podi is a dry chutney which has the base of dry coconut with some of the spices originates from the south Indian state of Kerala.Mostly , usual chutneys get spoil with in a day , where as this special dish has long shelf life period , which even doesn't requires refrigeration.



Method Of Preparation 

Take five coconut and grate them.

The dish is usually prepared in traditional way with firewood and uruli.

Take generous amount of fresh curry leaves , ten shallots and ten garlic .

Take four fistful of pepper corns.

When uruli is hot, add grated coconut , stir well.

When coconut gets heat up, add pepper corns and stir them for five minutes.

Now add fresh curry leaves , shallots and garlic , mix well.

Then take one fistful of dry chili and three fistful of kashmiri dry chili, add to the coconut and mix.

Now add rock salt and two medium ball size tamarind.

Add rock salt and mix well, then add tamarind into small pieces and stir well.

Stir continuously until it turns golden brown color.

All ingredients should be dry enough and it takes three hours to turn golden color.

Take out the uruli from the fire source, once it is done.

Take out the dry mix and transfer to dry container while it is hot.

Transfer the mix into a dry mixi jar in small portions and grind them well while it is in warm stage.

Do not over grind the mix, as it results in oil separation from the roasted coconut.

Mix well with a fork, so that it wont stick ans then mix with a spatula , so that it get mix well.

When it cools , transfer to a zip lock cover or a glass container.

No need for any refrigeration , can be stored in shelf.

Do try and give us a feedback.



Ingredients

Freshly Grated Coconut - 5 Nos

Fresh Curry Leaves - One Medium Size Basin Full

Shallots - Ten Nos

Garlic - Ten Nos

Pepper Corns - Four Fistful

Dry Red Chili - One Fistful

Kashmiri Dry Red Chili - Three Fistful

Rock Salt -As Per Taste

Tamarind - Two Medium Size Balls

Short Video :



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