2 cup coconut, grated
1/4 cup urad dal
7 dried red chilli
handful curry leaves
ball sized tamarind
pinch hing / asafoetida
1/2 tsp salt
Firstly, in a large kadai add 2 cup coconut and roast on medium flame for 2-3 minutes.
Now add 1/4 cup urad dal and roast on medium flame.
Roast until the colour changes slightly.
further add 7 dried red chilli and handful curry leaves. continue to roast until the coconut turns dark golden brown.
Cool completely and transfer to the blender.
Add ball sized tamarind, pinch hing and ½ tsp salt.
Pulse and blend to coarse powder.
Finally, enjoy chammanthi podi with idli and dosa.
Easy and simple classical south indian spice powder or condiment made with coconut.
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