Chammanthi podi

[netfree]

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.



Second recipe

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.