Chamandi Podi
Topic started by Rohan Varadaraj (@ d-airlock104.esatclear.ie) on Mon Sep 10 13:52:21 .
All times in EST +10:30 for IST.
Hi,
I'd really appreciate it if someone could tell me how to make chamandipodi- it's from Kerala and has chillies and copra in it.
Thanks,
Rohan
Responses:
- From: k.murali (@ nc1.emirates.net.ae)
on: Sun Oct 14 04:46:31
dry roast red chillies,tamarind,salt and grated coconut.grind them to powder.tastes delicious with rice.
- From: Rohan Varadaraj (@ c-airlock122.esatclear.ie)
on: Sun Oct 21 13:35:33
Thanks Murali! Will try it now. Been dying for the recipe.
Rohan
- From: Romola Menon (@ )
on: Thu Feb 6 13:17:48
Rohan & Murali,
Thanks for looking for the recipe and thanks for providing it.. I'm dying to have it too! Its hard to find this amazing treat in Toronto!
Romola
- From: Chitra (@ user-0ccsvpa.cable.mindspring.com)
on: Fri Feb 7 17:24:51
Hello friends,
I have a collection of Chammanthi recipes by Mrs. K. M. Mathew. They were published in Vanitha magazine.
Fried coconut chammanthi podi:
1. Grated coconut 6 cups
2. Dried red chilies 10 (adjust according to taste)
Coriander ½ teaspoons
Black pepper corns ½ teaspoon
Curry leaves 2 sprigs
3.Asafetida a small piece fried in Sesame seed oil
Roasted split black gram without skin 2-3 tablespoons
4 Ginger one small piece
Tamarind the size of a goose berry
Shallots 6
5. Salt to taste
Method:
Heat up a heavy bottom saucepan. And fry grated coconut, red chilies, coriander, black pepper and curry leaves. Fry until the coconut turns to a brown color. Take a small pan and add a little bit of Sesame seed oil and fry a small piece of Asafetida, and then roast split black gram to a golden brown color.
Grind well the roasted ingredients with ginger, tamarind, shallots and salt. Take this out and spread it on a tray and let it cool. Taste and adjust salt, Tamarind, chilies etc.
when cold store this in a clean dry bottle.
- From: Chitra (@ user-0ccsvpa.cable.mindspring.com)
on: Sat Feb 8 12:25:52
Second recipe from Mrs. K. M. Mathew. (Vanitha)
Dried red chili podi:
Ingredients:
1. Dried red chilies 15
2. Par boiled rice 1 tablespoon
3. Sesame seed oil 1 teaspoon
Asafetida powder ½ teaspoon (a small piece)
Curry leaves 3-4 sprigs
4. Sesame seed oil 2 teaspoons
5. Split black gram without skin 1 cup
Split green gram without skin ½ cup
Chana dhal (Katala) ¼ cup
Black sesame seeds ¼ cup
6. Tamarind (marble size)
7. Salt to taste
8. Sugar a pinch
Method:
Heat up a heavy bottomed pan and roast the par boiled rice until it is golden brown. Remove the roasted rice and add teaspoon sesame seed oil to the pan. Fry the asafetida and the curry leaves separately and keep them aside. Next fry the red chilies in low heat making sure that they don’t get burned. Fry black gram, green gram and chana dhal separately to a golden brown color until a nice aroma comes. Fry the black sesame seeds too. Mix the sugar and tamarind together and keep aside. Now grind all the fried ingredients and mix it with tamarind, sugar and salt. Taste and adjust the salt, tamarind etc. Let it cool and then store it in a clean dry bottle.
- From: Romola Menon (@ 198.235.53.40)
on: Fri Feb 14 13:40:23
Thanks Chitra for both recipes.
- From: Cecilia (@ )
on: Fri Dec 19 05:58:05
Although I have tasted our chamandi podi, never knew how to make this. Thanks a lot Chitra and Murali for the lovely recipe. I shall try it today.
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