Grated coconut- 2 cups (really dry coconut is used)
Whole red chilies- 10 -12 or as much as u want
Small onion/ cheriya ulli – 6-8(cut into small pieces)
Urad dal/Uzhunnu parippu- 2 tsp
Black pepper corns- 1 tsp
Asafoetida / Kaayam- 1/2 tsp
Curry leaves – 2 sprigs
Tamarind – a small lime size
Salt to taste Directions for making Chammanthi Podi
1. In a wide heavy bottom pan dry roast the coconut ,chilies,small onion,curry leaves, urad dal,pepper corn till the coconut becomes deep brown stirring it constantly till it is done.
2.Add asafoetida ,salt and tamarind to the mixture and let it cool.
3.Coarsely powder it and store it in air tight container.
NOTE for Chammanthi Podi
The mixture should be roasted without adding any oil .
It should be stirred constantly to get an even coloring and not a speck should get burnt which will alter the taste.
Play around with the dry spices you like ,instead of whole of whole chilies chili powder can be added but only towards the end ( just before switching off the flame ) .
You could roast coconut to blackish brown color ,I dislike the taste of that so I stop roasting when it is deep brown.
This is a super spicy powder so use only a tablespoon max..per serving.
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